Archive for Aug, 2010

... some 3 layered from your friendly pork.

... boil the oil until it is bubbly.

... start deep frying those pork.

... looking good.

... unfortunately, the inside looked raw.

I really don’t want to give it any ratings cause this experience was pretty much failed. Got the recipe from 阿蘇 2nd season. She said (from my best memory):

  • put some salt into some cold water, mix it until the salt dissolved.
  • add some garlic into the cold water as well.
  • soak the raw pork into the cold water for like 5 – 10 minutes.
  • take out the porky and wrap it dry with a piece of dry cloth. It has to be very dry in order to avoid armageddon when try to fry it.
  • boil oil until hot and dancing bubbles are seen.
  • put the salty garlicky porky into the oil and fry.
Here comes the interesting part:
  • leave the pork in the oil and close the pan.
  • lift the pan a little to let the air out.
  • when the explosions subsided over time, open it a little and shakes some water droplets into the wok. QUICKLY shut the lid and let the explosions continue.
  • repeat the steps above until the porky meat looks nice, like a piece of golden bar.
Guess what? The inside was quite cold.

... my brother bought these sushi donuts from Big Apple.

Rating: 4/10

It tasted good on the first bite and the rest spelling s.w.e.e.t!