chocolatebuddha

During the salmon-themed dinner, there was a shout-out for a pork-themed get together. Immediately everyone got excited. “Yes! Yes!” they agreed in unison. Two weeks post-salmon indulgence, it was like a movie on repeat, except the main highlight was commonly known to be less intelligent that a fish.

On that night, I managed to lure some guests to join us by merely claiming to make a respectable strip of ‘char siu’. Well, they were polite ones and all were generous with their compliments as expected of them.

Also an idea originated on the salmon night, why not have crispy pork skin inside a caesar salad? So we created a caesar salad with homemade sauce (never could come from a bottle that reads – Caesar Salad Dressing!) tossed with grated Parmesan, crispy bacon bits and the icing on the cake – crispy pork skin. No complaints so far.

The night’s highlight was a whole roasted suckling pig ordered from a reputable Chinese establishment nearby. As they advised, the cutting should be left to the last minute before serving to ensure crisp skin. It was a messy affair handling the chopper, I certainly have a new found admiration for the chicken rice man at the local coffeeshop!

The sinful and sky-high cholestrol dinner ended with panna cotta served with a shot of mango sauce and of course, an espresso for the host who sent her last guest out wondering what will be next..

• 26 September 2007
• kitchen action
• No comments
• #