daimo

It's all about the meat cut, thickness of the cut, timing and oil temperature.

I bought the porkchop tenderloin from Costco (the long un-cut type) and played with a deep fryier and successfully replicated 80% of the taste.

But it's a lot of work, and you need 3 liters of oil to fill that fryer.  It doesn't make sense if you are just cooking for 2-3 people.  Last time I deep fried 30 pieces of porkchop and put them all in the fridge.  (and the oil will be brown and done for)

when  I ate it in Japan, 黑豚 is an option.  not all of them are 黑豚.

Just my opinion, anyway to put it the Japanese style still beats the HK style by a long shot.

BTW,  long time no see ...

Off topic, 布小熊, I still haven't uploaded my travel pics yet ... I heard that if you upload to flickr you will lose the copyright ...

Daimo