/ck/ - Food & Cooking

>>8789305
Aand it's done. No it's not a goddamn photo-op, in fact this is less than ideal - the shiny surface, while extremely aesthetically pleasing, is a sign of utter failure.

The goal of wok-roasting is to rapidly dry the liquid added to the pot so that the dry ingredients (y'know, the stuff that doesn't taste like water) sticks to the pork. Ideally you add so little liquid on such a hot surface that it forms a dry crust, as opposed to a shiny sheen. The ginger taste did get through, mostly because I had about three tablespoons of minced ginger in there.