Ah I think I get it. It’s a rib roast and it’s huge. Looks good. Do you get much flavor to penetrate the inside or is it more about sauces seasoning after it’s cooked and cut?
You don’t wash your meat after you grill it? I quite enjoy lavender dish soap because it adds a certain nuance to the meat. Sadly I always seem to have digestion issues. It must be the meat. I will have to go to a better butcher shop.
Danes LOVE pork belly / pork with skin / pork. It’s wild. It’s also amazing. Flæskesteg is what its called, normally you eat it with potatoes and brunsovs (literally just brown sauce, it’s boring), or there is also koteletter I fad which is… creamy tomato sauce? (also amazing) usually over rice, or you can have with bernaise + rice + soy. Flæskesvær is their version of chicharrones.
Sadly can no longer indulge in it anymore but it’s fucking amazing. Danes throw down when it comes to pork.
In the US it’s called chitlins? pork rinds / chicharrones depending on where you’re at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.
I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it.
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