Not for the faint hearted
Next time you have a pork roast. pour all the fat and sediment into a dish and let it go cold. The sediment and jelly will settle on the bottom. Stir the sediment and jelly into the fat (dripping) but do not over-mix it. The aim is to leave bits of Jelly and sediment in the dripping, in a sort of ripple effect. Cover with glad wrap and store in the fridge.
To eat spread a generous portion on a slice of good quality bread and sprinkle with plenty of salt and pepper.
Delightful
Also great for roasting potatoes
Yuk! you are right - not for the faint hearted! However I'll be asking dad if he used to eat this as he is also English (but from Suffolk) and loves pork, high fat foods and fried bread. And his cholesterol is ridiculously low. NOT FAIR! I suspect we'll have roast pork over the next couple of weeks so I'll give it a go!
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