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 |
發表於 2008-1-10 10:35
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I need to verify that.. and may be remove my pictures from there.... (not that I have anything to publish...