Comments on: Crispy fried pork with an explosive dipping sauce.

By: Sandra

Sandra — Tue, 03 Jan 2012 04:02:32 +0000

Hi Chris,

I do hope that your family and you had a wonderful Christmas and a Happy New Year. I tried the Cripsy Fried Pork and it was delicious, my daughter and I enjoyed it. Thank you so much for this recipe and enjoy the rest of the year.

By: jenneil

jenneil — Sun, 30 Oct 2011 19:04:01 +0000

i rate you… bess fried pork eva first try and it came out bess!!!

By: rox

rox — Sun, 23 Oct 2011 01:37:37 +0000

can't wait to try.

By: Beverley

Beverley — Thu, 06 Oct 2011 06:08:09 +0000

I opened this recipe this morning…7am here in uk..thank you Chris I look forward to your Sizzle emails..and recipe sounds great..

By: Jane Smith

Jane Smith — Sun, 22 May 2011 04:27:12 +0000

I am so glad that you discussed the correct pan to use for this dish.

By: kyle Boyce

kyle Boyce — Sat, 23 Apr 2011 22:43:05 +0000

This is one of my all time pork dishes besides pork chops , but for a healthy option instead of frying i bake my pork in the oven same results but it gives me some pork dripping to spread on toasted bread so nothing goes to waste !!

By: Zeppo Tate 6.3.0

Zeppo Tate 6.3.0 — Tue, 15 Mar 2011 21:06:33 +0000

Love the recipe. I used to eat pork from a popular bar named Kep's in Princes Town.
My wife will love this and I will do it as a surprise for her (even though she isn't the pork eater in the family).

Jake

By: Bonkeehill

Bonkeehill — Sun, 27 Feb 2011 20:58:44 +0000

hI Chris
I just love your recipes! as a Newfie with a taste for the Island flavour I look forward to each issue of the Carribean pot. We tend to stick to our traditional way of cooking salt fish ( which is usually salt fish boiled with potatoes and smothered in fried salted pork fat and onions) .
Pork belly is a staple of Newfoundland cooking, we chop the pork belly into small peices that we call "scrunchion's". It is a must have with our salt fish and potatoes, as a matter of fact we fry everything in pork fat, although normally we use salted pork . We refer to this meaty pork belly as fresh bacon and would just fry it crispy and save the rendered fat for future use so I think i would omit the 45 minutes of boiling then adding to the oil to deep fry when the outcome would be the same by simply slowly frying until crispy. What do you think??

By: janetha

janetha — Wed, 16 Feb 2011 20:30:58 +0000

Hey, you are very right. If you are a novice this can happen. I just had to comment because when i read your comment it justmade me laugh alot. Just had to tell you that. What you say is true though

By: jumbieg

jumbieg — Tue, 28 Sep 2010 03:01:24 +0000

rum goes well with anything

By: jumbieg

jumbieg — Tue, 28 Sep 2010 03:01:07 +0000

had to smile after reading this. I too was caught offgard when the splattering started. thx for sharing your experience.

By: Roz

Roz — Sat, 11 Sep 2010 15:36:17 +0000

My cuban friends also enjoy this, compliments rum very well with a twist of lime or lime, Voila. Now, where the fish cake and goat water? A good Saturday lime.

By: Janey

Janey — Wed, 08 Sep 2010 08:14:45 +0000

Cooked the pork last night. It was the best I've ever tasted, even having trawled most Soho restaurants. Although they usually bake it. I did, however, have quite a traumatic experience. I made sure that the pork had drained off the water for quite a while, then introduced it to my oil filled wok. Hmmm! Obviously not as dry as I had hoped!! Lid applied immediately! After many explosions of water in hot oil, the beast tamed and I very carefully, with lid permanently in hand, did as instructed and turned the pork until it was looking perfect. And it was!!
My children enjoyed it too, 'best ever pork, mum', so once my blisters have healed, and I have recovered from the trauma, I will be veturing forth with a drier belly!
I have to thank you , as I have often tried the get it this crispy and always been disappointed!

By: Anne

Anne — Fri, 27 Aug 2010 14:22:47 +0000

Chris ….
The crispy pork turned out really well, the best recipe I have found, I also tried it by cutting it into small chucks, pricking the rind with a cocktail stick then deep frying it…. Great !

By: Kotsy R

Kotsy R — Thu, 12 Aug 2010 18:19:04 +0000

Hi Tony, when to add the baking soda?

Thx

By: cheryl

cheryl — Tue, 20 Jul 2010 15:03:25 +0000

Chris! you are the man! love the pork recipe, but it's too early for me. I'll try it soon. Love them all. Thanks.

By: chef pork man

chef pork man — Wed, 10 Feb 2010 17:47:14 +0000

any thing with the celberty meat i alwys give 200%, when its been cook, whether it is roast,jerk,stew,and bake it and eat it afterward. So in summing my comment I will give any other food one hundred percent and with pork or celebty, sweat arnald I will give it 200%.

By: admin

admin — Wed, 10 Feb 2010 04:04:33 +0000

Ahira..NO.. don’t cheat on the diet

Thanks for stopping by and commenting

happy cooking

chris…

By: Ahira

Ahira — Thu, 04 Feb 2010 08:54:36 +0000

Wow! Delicious! Well too bad I'm on diet. Maybe I should forget my diet just for a day. .-= Ahira´s last blog ..An Easy Dinner Party in Las Vegas =-.

By: admin

admin — Sun, 31 Jan 2010 20:31:33 +0000

Sundayfoodman.. glad to know that the curry chicken turned out well for you. “Kitchen is yours” love the vibes.

happy cooking

chris…

By: Sundayfoodman (Robin Durant)

Sundayfoodman (Robin Durant) — Thu, 28 Jan 2010 19:19:23 +0000

This sounds fantastic, Chris, I will definitely be trying this one -muh mout’ watering, man – I tried your ultimate chicken curry last night. Boy, was it good! Thank you so much for your excellent recipe postings, and keep up the good work.

But beware guys, My wife now says “de kitchen is yours now Sundayfoodman, plan de next feast fuh tonight!”

By: Sal

Sal — Tue, 19 Jan 2010 21:53:57 +0000

Hi Chris,

I tried this recipe on the weekend. I used common sense after boiling and placing in oil by leaving the pork out for a bit so that the excess water to drip out – for those who had that concern. I didn’t have a problem with splattering oil, you just have to take your time and be careful.

I modified the dip by adding some garlic, shadow beny and honey mustard – it was a great compliment with the pork.

It turned out not only fantastic but a huge hit with my family and friends who came over and had it. It was delicious!!!

I can’t believe how easy it was. I will definatley make this again – thank you! It is now one of my party favourites!!!

By: Pauline says:

Pauline says: — Wed, 09 Dec 2009 02:20:27 +0000

Hi Chris, I am a lover of pork,and that recipe looks delicious but i am so sorry to say i have cut out fry food from my diet. But i will surely pass it on to a few of my friends .-= Pauline says:´s last blog ..Make room for Sada Roti, Pita Bread. =-.

By: Lans

Lans — Mon, 23 Nov 2009 18:50:18 +0000

How would it(baking soda be used .-= Lans´s last blog ..Cooking dhal, I bet you didn’t know it was this easy! =-.

By: Lans

Lans — Mon, 23 Nov 2009 18:48:34 +0000

Is the baking soda used to make the pork crispier?