Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

18 minutes ago, Anna N said:

Looks tasty but I’m struggling to understand the pork. Can you expand a bit on what cut it is and how it is prepared?  

 

It's thin slices of tenderloin, simply pan fried with black pepper and salt.

liuzhou

liuzhou

15 minutes ago, Anna N said:

Looks tasty but I’m struggling to understand the pork. Can you expand a bit on what cut it is and how it is prepared?  

 

It's thin slices of tenderloin, simply pan fried.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...