Yes they do! Pork scotch is the same thing as pork ribeye and pork tenderloin is the same thing as pork eye fillet. Regardless of the name, they are all delicious!
First things first, lie your pork belly on a chopping board and with a sharp knife make slits all over the skin (1cm between them) then spread rock salt over the skin.
The next day, preheat your oven to 200 degrees, and as the oven is heating scrape off the excess salt and cook until you can see the crackling is golden and crispy!
Oooh, that’s a tough one - they’re all great, pork is so versatile. My favourites would have to be pork ribeye, pork belly and also pork shoulder on the barbeque.
Definitely! It’s a red meat despite the lighter colour so it’s safe to eat medium rare. If you have a meat thermometer, make sure the internal temperature of the meat is 71 degrees - even though it may have an hint of pink it’s not undercooked, just juicy, tender and perfect!
No, the ham is usually pre-cooked. However, most people like to put some extra glaze on and pop it back in the oven to give it that extra colour for presentation.
Guanciale is quite difficult to find in New Zealand, but you may be able to buy it in some specialty butcher shops – it’s delicious so if you can find it you won’t regret buying some! Cook it like bacon and toss it in a carbonara, it will impress your guests for sure!