My Mom always made pork for New Year's Day. Sometimes we'd also go visit my aunt who lived in the Bridesburg section of Philly and she would ALSO have fresh ham (pork), kraut, and fresh kielbasa. As I remember it, her row home had a teeny tiny kitchen, and I always marveled at how she made such a feast in such a small space.
My Mom would never debone a pork shoulder like this recipe suggests, but I remember her prep was simple and the result was delicious. One time my brother-in-law walked in to find several of us hunched over the finished shoulder, breaking off pieces of the crisp skin with a glistening layer of fat underneath, and exclaimed "how are you all not 300 pounds?!"
Happy New Year! (Click image for full-size picture)
From "McCall's Book of Marvelous Meats" (1974).
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