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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 2107462" data-attributes="member: 345386"><p>DJC3, this is the Moo Grob I do: <a href="https://rachelcooksthai.com/crispy-pork/" target="_blank">https://rachelcooksthai.com/crispy-pork/</a></p><p></p><p>I don't do the long boil or deep frying though. I IP the meat slices, then when dry; rather than dry in the sunshine, the warming oven, or dehydrator quickens it up, I then give it a very light spray of oil and air fry until they're fabulously coloured, and with crackling tops.</p><p></p><p>In Thailand, it's served with a spicy BBQ or Sweet Chilli dipping sauce.</p><p></p><p>First time I did it in UK, I had asked the butcher to cut me a couple of very thick (about 1") slices of streaky bacon, which was also a stunning success.</p><p></p><p>I'm sure the alchemist we call [USER=41816]@Brunneria[/USER] will have applied her own tweaks and twizzles too, so I'll read those with interest.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2107462, member: 345386"] DJC3, this is the Moo Grob I do: [URL]https://rachelcooksthai.com/crispy-pork/[/URL] I don't do the long boil or deep frying though. I IP the meat slices, then when dry; rather than dry in the sunshine, the warming oven, or dehydrator quickens it up, I then give it a very light spray of oil and air fry until they're fabulously coloured, and with crackling tops. In Thailand, it's served with a spicy BBQ or Sweet Chilli dipping sauce. First time I did it in UK, I had asked the butcher to cut me a couple of very thick (about 1") slices of streaky bacon, which was also a stunning success. I'm sure the alchemist we call [USER=41816]@Brunneria[/USER] will have applied her own tweaks and twizzles too, so I'll read those with interest. [/QUOTE]
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