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Perfect Pork Chop Every Time 🥩🔥 | Fallow
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Pork Crackling LIKE A CHEF! | Fallow
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How do you get the crispiest pork skin? We tested 4 ways to find out. | Fallow
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How do you get the crispiest pork skin? We tested 4 ways to find out. | Fallow
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This is UK Iberico Pork – the Wagyu of the pork world 🍖🔥 The star of our new Char Siu Pork dish, paired with poached mushrooms, pickled mooli and a crispy pork skin sesame crumb 🙌🏼 | Fallow
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Celebrate with us this New Years Eve with our scallop, pork belly and pumpkin special ✨ Available for one night only - bookings available through the link in our bio! | Fallow
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Introducing our new trio of grilled lamb! 🌱 A beautiful rack of spring lamb accompanied by pressed belly and house-made sausages served with asparagus and wild garlic. Finished with lovage purée and minted lamb sauce! . . . . . #LondonFoodies #LondonRestaurants #LondonDiningScene | Fallow
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Recipe 👇 Ingredients: 4kg Minced pork 1kg pancetta 200g lard 80g pink salt 20g Ground white pepper 15g ground nutmeg 1 bunch sage chopped 30g parsley chopped 800g hot water crust pastry Method: 1. Add the minced pork to a bowl with the lard and pancetta 2. Add the salt, pepper, nutmeg, sage and parsley, and combine well with your hands. 3. Weigh 180g of your pork mix for each pie. 4. Flour a surface before rolling out your chilled hot water crust pastry. Roll into balls, place the dolly in the
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Welcome to Nokx’s Pies 🥧 With over 15 years experience in the kitchens and 7 years honing her craft in pie-making, our chef in residence @ is here to help level up your pie game. From classics like the Pork Pie, to an ode to her heritage with the Burger Pie, we’ll be sharing recipes every single week. Plus, each weeks’ pie will be sold exclusively at Fallow Restaurant each Friday - book your table now, because once they’re gone, they’re gone 🏃🏻‍♂️ | Fallow
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part 2What method will gives us the perfect pork skin? 🐷 | Fallow Chefs
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