date:Nov 18, 2015
cooled, the meat is lightly dredged in wheat flour and soymilk, followed by deep-frying to a crispy finish. After the frying stage, the meat has one half dipped into a reduction made from port wine and bittersweet chocolate. The whole is finally topped with crushed pistachio nuts.
The successful dish allowed the porters slightly bitter, distinct cocoa flavor to bridge the pork belly and chocolate glaze flavors perfectly and enhance the crunchy texture of the coating on the meat.
Such forward-l