3. Cut the crackling away from the meat by slicing between the loin and the crackling, lifting it off in one piece. 4. Cutting widthways across the loin, carve slices of pork to the desired thickness.
I happened to have a pork tenderloin in the fridge, so I started there. If you eat meat and haven’t tried this lean, inexpensive cut, now’s the time. It cooks quickly and absorbs flavors ...