It's Sunday again, and as I've done for several Sundays now, I cooked up some of the Guava Smoked spicy pork that my buddy Kevin Kawahara shipped over from Oahu.
This time, I trimmed excess fat and gristle, cut into bite-sized chunks, and fried in a cast iron skillet with just a little bit of veg oil. Got the pieces good and crispy, served over some brown rice with a little Aloha teriyaki sauce. Tasted a lot like buckboard bacon, actually. Not really a meal, not really a snack. Not sure what it was, but it was ono!
This time, I trimmed excess fat and gristle, cut into bite-sized chunks, and fried in a cast iron skillet with just a little bit of veg oil. Got the pieces good and crispy, served over some brown rice with a little Aloha teriyaki sauce. Tasted a lot like buckboard bacon, actually. Not really a meal, not really a snack. Not sure what it was, but it was ono!
