My dear ones, I don’t know how about you, but for me, things are like this: I won’t imagine my life without fat and I don’t want to give up on the things that bring me joy. Of course, in order to be able to support this joy you need power of restraint, but that’s no longer a problem since I woke up one day weighing 130 kilograms. Physical exercise has helped me balance my diet and my metabolism, so now I’m fine (I’ve been fine for four years) and I allow myself to indulge in foods that scare other people. I also indulge in pork scruff, one the most tender pieces offered by the Romanian traditional cuisine and, at the same time, one of the most wronged (during my life, I saw tones of pork scruff pounded with a mallet, stretched, thinned and dried beyond my understanding).
In my opinion, pork scruff deserves a treatment that would highlight its natural tenderness. It’s clear that pork meat is not to be eaten medium rare, so we can cook it for as long as we want. Practically, we can cook the pork scruff an unlimited period of time. My suggestion for a family meal or a meal with friends (these are the best type) is to cook the scruff in a single piece, in a first and longest stage, as follows:
Calculate 300 grams of raw scruff per person. It will be reduced through cooking, so don’t believe that, God forbid, you are forced to eat 300 grams of scruff at once! Rub the meat with coarse salt and freshly ground pepper, stick a few cloves in the piece of meat (which should have about 1800 grams from one end to the other) and place the meat in a tray. Next to the meat, add carrot slices, a few cloves of garlic with skin, 4-5 medium whole onions. Add a few drops of olive oil over the vegetables, cover the tray with whatever you find suitable (lid, aluminum foil) and place it in the oven for an hour and a half or two, at 150 degrees Celsius.
Remove the meat from the tray after it is done, cut it into six equal slices, take out the vegetables on a plate and, with some of the sauce from the meat, mash some potatoes boiled in their skin and peeled (season the potatoes only after this procedure, as the meat juice can be rather salty/seasoned). You can also add to the blender three tablespoons of meat sauce, a bunch of parsley, 50-60 milliliters of extra virgin olive oil, the juice from half a lemon and a pinch of salt. Transform the mixture in a thin, flavored green sauce. You’ll soon use it.
To get the food ready, heat a non-stick skillet and fry the pieces of meat on one side and on the other, but no more than a total of 3 minutes. Place the meat on the mashed potatoes. Add to the plate a few layers of baked onion, baked garlic, baked carrots. Garnish with the parsley sauce. As for what is left on in the tray in which you roasted the meat and in the skillet, I wouldn’t worry too much as long as Fairy Platinum exists, renowned for its power to clean the grease that is difficult to remove.
I’m leaving you now, but I leave you with the challenge launched by Fairy Platinum, meaning that of cooking without self-set limits and that of participating to a contest that can bring you awesome prizes from Fairy. My challenge for this week is for you to cook pork scruff as best as you can. Let’s see what can come out of that. Stay healthy.