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Easiest cut is in the eye of the cook, Suzi kept whining about having to use belly of pork, as that is the cut that I use 90% of the time I would have found that relatively easy (braise in dark soy with tons of 5 spice powder, serve with rice and wilted lettuce/bok choy, or a pork and ginger soup). Give me ribs or mince and I may have had problems.
A little clove goes a very long way.
Alejandra has to have noticed that her pork wasn't cooked when she was strategically putting the sauce over the raw area. Sorry but fry it or cut off the top and bottom and serve them, don't try to give the judges food poisoning.
Yay for Gordo My name's Gordon, **** sir. Well said that pleb.
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -