Very nice! I liked the detailed demo of butterflying, and the wet parchment paper trick which was new for me. Ok it's not as tight as butcher's twine but 100x simpler. Adding butter at the end not only adds to browning, but helps the sauce emulsify later - 2 in1 win. Thank you!
Preparing pork neck for the first time. Love the idea of parchment, Do you have the steps of this recipe written down anywhere? Can you cook for less time to have a pink center?
waooo zabardast recipe thenks for sharing 👍
Thank you very much, Mina! 🙂
WOW! great recipe.
Thank you!
Awesome recipe and nice presentation!
Glad you liked it
Amazing as always! Thank you.
Thank you too! Was my pleasure!
Very nice! I liked the detailed demo of butterflying, and the wet parchment paper trick which was new for me. Ok it's not as tight as butcher's twine but 100x simpler. Adding butter at the end not only adds to browning, but helps the sauce emulsify later - 2 in1 win. Thank you!
I thank you Peter!
Wonderful 😍👍 merry Christmas 🎄✨🎊
Happy holidays! Thanks a lot! 🎄🙂
@@FoodChannelLN your welcome, thank you 🌹
Preparing pork neck for the first time. Love the idea of parchment, Do you have the steps of this recipe written down anywhere? Can you cook for less time to have a pink center?
Hello, Katie! Unfortunately, the recipe is not written, but exists only as a video. You can cook it in less time without any problems.
Какой рецепт хороший ! Жалко что нет русского перевода.
Спасибо! Рецепты пока только на английском. :)
@@FoodChannelLN) I
Comme le jambon
Almost :)