I ate si much crispy pork in Thailand that I'm sick of it now. Well, yours looks great so I'll have a go.

I wonder if cast iron might be a bit better for a slower temp rise and then more consistent temp. I switched to cast iron after moving to my new apartment because the glass top stove is so inconsistent with heat and the stainless fluctuates too quickly.

^^Homemade jealousy^^

They look really pretty!!

do this once a week. looks good hope you enjoyed!

Duck looks outstanding. Decent sear, maybe could be a shade more but honestly I'd hardly complain if I did this myself. Inside looks perfect.

Jummy!! That’s almost good for a one person’s week supply of cheese.

Wow! That's a great price! I've paid for than that to have a few legs cooked for me in a fancy restaurant.

Time to visit Argentina, methinks!

Where's the sauce

Yum!

My hemroids bleed just looking at it

Thank you! They turned out better than expected

Nicely done! One of my favorite ways to eat potatoes

It looks delicious.

They gave everyone chef scissors. Never even thought of the idea but it was sooo easy to cut open.

GRU! WHAT HAVE YOU DONE?!

Was in Ushuaia, Argentina. So many restaurants have them in the window or when you walk in… like lobsters back in the US. I love crab so I had to get it. They all seemed to sell out in the mornnng before siesta then they refilled the tanks. came out to $55

Idky I did it one of the great regrets of my life

You're welcome.

$55! Was in Argentina. I think 10k pesos

Lol hold on to your teeth there pal, that looks like a brick 🧱

Ingredients:

​

• Okra
• Onions
• Dry shrimp
• Chashew nuts
• Peanutts
• Water
• Ginger (crushed)
• Dende oil
• Salt

It's used on famous afro-brazilian foods like Acaraje and Abará.

Came out to $55. I was in Ushuaia, Argentina right near where they are caught! Agree though… typically Whole Foods or something is like $35-40 a pound so I don’t even buy any.

Thanks

You take about 750 g to 1kg pork (preferably brined), blanch it whole 2-3 min, let the meat cool a bit, save the boiled water, cut 2 x 2 inch (5 cm) cubes, heat up 50 g sugar or white sugar in neutral cooking oil in a pan or wok until it is starting to get brown and syrupy. Put down the pork cubes.

Into the pan, add:

2 tbsp white wine 1,5 tbsp Japanese light soy sauce 1 dl dark Chinese soy sauce 3 star anises 1 whole cinamon stick 2 inches of rough sliced ginger 3 garlic cloves And cover the pork with the saved boiling water til the pork is almost covered.

Lid on.

Let simmer for 90 minutes. The pork is ready when you can stick a chopstick through it with ease.

Remove lid. Add 50 g sugar and let it reduce for about 20 minutes til the sauce is sticky.