pork: the second of three ways to cook it! in a bid to to recreate that quintessential taste of home, he decided to whip up a batch of sweet and sour pork, even if we were missing some things, like pineapple and peppers. and due to my incessant nagging for a healthier dish that didn't include deep fried nubblets of pork, he came up with this one.

it sounds far more enticing to me, anyway.

pan-fried pork with sweet onions in a sweet and sour sauce.

as tiffy goes on her veggie adventure, i shall show you a bit of the porky adventures i've been having. because my dinner companion enjoys meat and is keen to try making some of his favorites ourselves, we've tried to make charsiu and siewyoke and gulu yoke, or roast pork done three ways for you anglophiles.

(i say it like im not one, heh heh.)

these are the pictures from our recent crispy roast pork experiment. there were so many schools of thought on how to roast the pork, in particular these three styles:

1. high heat to crisp the skin before low to cook the pork through

2. low heat to cook the meat through, before grilling/frying to crisp the skin

3. stove-top to sear the meat and skin through, before roasting to cook it thoroughly.

this girl cannot deal with so many choices. ultimately, i did it my style.

here's how i did it. first up, i scored the skin, and rubbed in wine, five-spice powder, sugar, salt and cinnamon into the top. after placing it on a pan, i left it uncovered in the refrigerator overnight (nearly 24hours) to dry it out so it'd crisp over night. also, i sliced garlic thinly to lay on the skin in the pretty pattern you see below, because he can't take the strong taste of garlic and i would have to pluck the garlic off before cooking.