Tasty salted pig parts

Exhibit A.

Salt-roasted pork loin I made for Carl and Karl. It’s The Week‘s reprint of Russ Parsons’s recipe in the LA Times (whose site isn’t pulling up the recipe). I don’t know why I’ve never used this method before; it is easy. The hardest part is making sure you have about a pound of salt lying around to make the paste you’ll need to cover the loin. All you have to do is thoroughly brown the pork on all sides, mix the salt with some rosemary and enough water to make a paste (which isn’t all that much water, it turns out; better less than too much, I discovered, since it won’t stick if too wet). Roast for 20 minutes at 400F. (Wednesday Chef actually has the recipe. I did my potatoes separately, which was fine.)

Exhibit B.

Another reason to live in the Bay Area. As if you didn’t already have the Berkeley Bowl, June Taylor Jams, Rancho Gordo, and Cowgirl Creamery.

Cosentino is a man after my own heart.


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