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Article: LOIN OF PORK STUFFED WITH BLACK PUDDING; eating in Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON, who has cooked for American presidents and Hollywood movie stars.(Features)
- Article from:
- Sunday Mercury (Birmingham, England)
- Article date:
- January 6, 2008
CopyrightCOPYRIGHT 2008 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: KEVIN ASHTON,
For an elegant yet easy to do dinner, this dish takes some beating. Ask your butcher to trim the loin so you can easily cut the joint into four chops after roasting. Also ask your butcher to score the skin so you have some crackling to serve with it.
INGREDIENTS
Loin of pork, four ribs wide
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