Standing Pork Rib Roast with Cracklings
Erika Nakamura, butcher and owner of White Gold in NYC, uses the pork skin for her standing rib roast to seal in the juices during cooking. The best part is that the skin puffs and crisps, creating irresistible cracklings to eat with the meat. Slideshow: More Roast Recipes
December 2017