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NotThamesWater
@Tenderloin
I made siu yuk or Cantonese roast pork yesterday. It was a different process to how I would normally cook pork belly. I achieve a very fine, even and glass like crispy crackling but I didn’t render the fat down enough and the texture to me was still a bit chewy. Had it with white rice and greens.
Today will chop up leftovers and make a dirty egg kimchi fried rice.
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