Korean pork rose entices with wood-smoked aroma|Taiwan News

Korean pork rose entices with wood-smoked aroma|Taiwan News

民視英語新聞 Taiwan News Formosa TV

6 месяцев назад

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Korean barbecue is popular among diners, but one restaurant in New Taipei City does things a little differently. Their pork jowl comes in the shape of a rose. It is smoked in rosewood and longan wood before it makes it to the grill in an enticing combination.

Smoke fills a glass display, enshrouding a pork flower revealed as the vapors dissipate. The scent of longan and rosewood bursts forth, permeating the pork before it makes it to the barbeque.

The entire flower is placed on the grill, sizzling as it hits the heat.

One strip of pork is rolled to look like a pistil, with more wrapped around it as the petals. But it’s not ready to serve yet. The chef first puts longan and rosewood in the smoker.

Add a bit of flame, and smoke gradually fills the glass, giving the pork a smoky aroma.

Seven
Owner
At first I used oolong and green tea, because I thought it would give a tea flavor when grilled, but it ended up tasting charred. After a lot of experimenting I discovered that these two types of wood when combined give the best flavor.

Diners can also try the sweet chicken wings wrapped in ham, corn and cheese and grilled over charcoal.

Then out comes the blowtorch to caramelize the outer layer and soften the cheese inside, the crispy exterior giving way to a gooey inside.

Seven
Owner
I wanted to incorporate one of my favorites, caramelized salmon sushi, so I put some cheese inside and added butter, ham and corn, then dipped it in sugar before torching it.

There’s also Andong chicken stew, made with chicken, potatoes and rice cakes steeped in a sweet and spicy sauce.

The top can also be covered with cheese, stretched into trailing threads when hot to cover the chicken and rice cakes with creamy goodness. Korean cuisine lends itself to play, with flavors that defy the imagination.

For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

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