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gainphile

GainPorkâ„¢ the minimalist crispy skin pork

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Personally I would have gone with a dry apple cider to cut through the richness.....

Lovely pork porn - it's wrong to be hungry (again) at 00:25 :)

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OMG, how did I manage to miss this thread? :) This has to be one of my favourite dishes. gainphile, I just know your recipe is going to be my undoing. Gotta give your method a try soon. :)

Cheers,

Alan R.

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I normally consume something like this once in 1 or 2 months. But this holiday season it had been pretty bad I admit, like twice a week.

One thing which I haven't figured out is how to make that yummy brownish sauce/juice as in the chinese place.

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hello xtrachewy,

thanks for the tip. i will hunt down some rose scented wine next time i visit my local asian supermarket.

lem

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hmmm....love lechon and Honeybee chicken with banana ketchup :) And those crispy fried tiny crabs ... quite tasty with San Miguel beer.

Agree - Italian porchetta etc.

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Ohhh that looks awesome. I must try it this week :) So the crucial part is getting all the moisture out so it goes crispy.

Thanks :P

I'm curious to see what deep fried battered pork tastes like?

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I have 2 roast pork in the freezer - one for Xmas the other might get cook REAL soon me thinks.

YUMM! bastards!!!!!!!!!!!!!!!!!!!!!

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Does anyone know how to make that brownish sauce?

You know the one at Chinese restaurant when ordering roast pork on rice???

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Does anyone know how to make that brownish sauce?

You know the one at Chinese restaurant when ordering roast pork on rice???

You sir owe me a new keyboard, its saturated in saliva hahaha. All this talk of food..... Must resist leaving office desk for food....

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You sir owe me a new keyboard, its saturated in saliva hahaha...

Yea! same here. Had a Fritz and sauce sandwich for lunch - not quite a roast Pork:)

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I'm curious to see what deep fried battered pork tastes like?

Possibly like sweet & sour pork without the sauce?

Though in my family, we dust the pork pieces in a flour blend (plain & rice) for a crisp (and less battery!) result....and I first subtly marinade the meat with a bit of rice & Stones ginger wine.

In general fine 'scoring' will produce a finer textured crackle but keeping the skin dry (or rubbing with salt, and sometimes oil and/or lemon juice) and high temperature help enormously to produce lovely crackle.... though I've had slow long cooked (lower temp) Italian porchetta with amazing crackle.

I've also had crackle where the skin is removed from the meat and 'crackled' separately sandwiched b/w two metal trays under high heat - this produces a flat crackle (good presentation).

And Grandma used to make a Asian hotpot with pork crackle - it would soften and become quite spongey (soaks up the gravy). Yum.

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So I did a Google Image search for 'roast pork' - oh my Lordy (gulp) ... did I have food-porn thoughts..... now must go and scratch that itch !!

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