One memory of my 50s and 60s childhood that I hold dear is the joy of bread and dripping. Dripping is the fat and meat juice that exudes from roasting meat, usually beef and pork. It gathers in the bottom of the roasting pan and given time cools into a white surface with an underlying stratum of meat jelly. It is delicious on toast, on bread or on the end of a finger. Dripping disappeared from my life for several decades. I think because butchers removed excess fat from roasts. Not so in Okinawa where pork in revered and a big slab of fat and skin on pork joints allows me to recreate the roast pork of my youth. Crackling and dripping.


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