The juiciest cuts: Mark Hix cooks with succulent and nutty acorn-fed Iberico pork

The juiciest cuts: Mark Hix cooks with succulent and nutty acorn-fed Iberico pork

Cook for 20 minutes, basting and turning every so often, then pour in the orange juice, zest and butter and continue cooking for another 20 minutes, basting every so often until the juice has almost evaporated. Meanwhile, preheat a ribbed griddle or

11
Like
Save

Comments

%d bloggers like this: