Jolt Country

One of my five favorite dishes in the world, and I made it perfectly tonight, so now you all have to stare at it.

I heard nothing touches your pork, is that right?

This guy gets it.

pinback wrote: Fri Jan 27, 2023 4:23 pm One of my five favorite dishes in the world, and I made it perfectly tonight, so now you all have to stare at it.

Para mí, eso no parece nada comestible. Parece un par de pedazos de mierda, o un pedazo de mierda y un charco de vómito. El decoro prohíbe mencionar cuál es cuál.

There's no need to be rude and hurtful. :(

The best one ever, tonight. The presentation needs a little work, but this will have to do:



COOKING NOTES:
Use country ribs/pork shoulder, need a fatty cut
Marinate the chunks in Mojo all day, rinse them afterward so the marinade doesn't burn in the pan.
1/2 cup of evoo, and more like 2.5-3 cups of water. Should take an hour to boil out.

I did those all tonight, and you desperately want this in yo mouf.

pinback wrote: Tue Aug 29, 2023 3:18 pm I did those all tonight, and you desperately want this in yo mouf.

No, señor, no quiero que eso se acerque a un orificio de mi cuerpo, y mucho menos al agujero de mi tarta. ¿Dices que no debes ser hiriente, pero muestras una tontería literal y esperas que crea que es comestible?

Oh hell, it keeps coming out wrong. Let's try again:

No sir, I don't want that anywhere near any orifice in my body, much less in my pie hole. You're saying I shouldn't be hurtful, but you show literal crap and hope people thinks it's edible?

Fried pork dough my ass! More like fried pork shit. You sure you didn't get that plate of food from Walmart?

It's not "fried pork dough". I don't know what that is. But welcome back!

I didn't write a recipe! What the hell? It's like in my top five things ever.

It's my birthday today, so while I cook dinner every night for the family, on my birthday I don't have to ask them what they want, so tonight it's...

MASAS DE PUERCO FRITAS!

Here's my recipe:

2-2.5 pounds pork butt/shoulder, 1.5 inch cube. Marinate in Goya Mojo for eight hours, then rinse.
1 white onion, sliced into rings.
2 cups water
.5 cup olive oil
Limes

1. After marinating/rinsing pork cubes, put in a pot with water and olive oil. Bring to hearty simmer.
2. Wait for water to evaporate. Then the bottom of the pot is a mix of olive oil and the rendered pork fat.
3. Turn the pork chunks around and around to fry nice and brown and crispy on the outside.
4. Throw in onion rings for the last minute to lightly cook them.
5. Serve with cuban black beans and rice. Squeeze lime juice over top.

Awesome.