Food

A place to share what you're cooking and eating on Farcaster.

Came back from Hong Kong a month ago and still thinking about the bbq there. Time to bring this back

Now: Cambridge, MA
From: Queens, NY
Basketball, software, and food.
Currently improving Cantonese

ooof

have made both and it’s fun to make!

I’m Alex. No, not that one.

Currently a practicing LCSW with a focus in crisis response and involuntary behavioral health. Always open to questions in /amado

I didn’t have overnight ‘time’ so some corners get cut. That said, it was delicious.

Yeah. The recipe calls for two things that take time:

Leaving it in the fridge for overnight (which sucks because when I want it, I don’t want to wait 12 hours) 

Make sure to score it (the fat) and then fill with salt. The goal is to withdraw as much moisture which helps when cooking and making it crispy 

Also make sure to poke as many holes in the fat (not the meat) as possible

Any tips on how to get the skin crispy? Only some parts were crispy for mine. Other parts were still a bit leathery