juicy pork

Tonkatsu Wako, Shanghai

Shanghai has a huge population on Japanese expats, and many fine Japanese restaurants, but sometimes the hardest foods to find are the simplest ones. Like tonkatsu, Japanese fried pork cutlets, which can be a tough dish to get right if you don’t have the proper ingredients, like good pork and panko breadcrumbs, and time-consuming to make at home. But for folks in the know, the “secret” spot for the best fried pork in town is Tonkatsu Wako, a small fry stand tucked away in the basement of the Isetan department store in Jing’An…

Everything here at Wako is battered, breaded and fried to order. So it’s not a quick meal, taking about 15-20 minutes once you’ve paid, but one worth waiting for. Their fried pork cutlet special is my “go to”…

You get a juicy pork cutlet, perfectly fried, with rice, salad and miso soup for $8.50. And their soup is packed with shijimi clams, which was perfect for my week of detoxing yesterday…

Wako also fries up plenty of other cuts of pork, all sorts of chicken parts and plump shrimp, all reasonably priced. I added a side of karaage fried chicken and a cheese-filled pork ball on the side for an extra four dollars…

Wako does have a small four-seat counter you can eat at, but if you choose to get your meal to go, they do include all the sides and condiments, like sauce, spicy mustard and dressing.

Where so many expats find Japanese comfort here!


Inside Isetan, B1

1038 Nanjing W Rd.

Jingan, Shanghai




Dinner 12/8/2015: Gourmet Dumpling House, 52 Beach Street, Boston

Shared: Pork and crab xiao long bao, seafood dumplings, scallion pancake, pork xiao long bao.

Dinner before our Chris Botti concert. The restaurant itself is very cramped (probably not for the claustrophobic!), and we had to share a table with a couple of strangers, but when you taste the food, you understand why the place is so popular. The xiao long bao were juicy, and we enjoyed the crisp scallion pancakes, but we really liked the meaty seafood dumplings. 

7 Express, Flushing, NY

We recently went on a food crawl in Flushing, Queens, looking for the best Chinese food the area has to offer. We went into the adventure with a list of restaurants we were planning on checking out, but perhaps our best, and cheapest, “meal” came right as we got off the train at 7 Express…

As we rounded the corner onto Roosevelt Avenue after exiting the station, we happened across this little take-out window selling pork buns…

Simply sitting on the open counter in a crockpot…

We were hungry so got an order as an appetizer for our day of eating.

Three for a dollar!

And they were AMAZING!

Warm. Moist. Juicy. Flavorful.

Pillowy, plump pork perfection!


135-42 Roosevelt Ave.

Flushing, NY 11354                                                   

chittaporno  asked:

Just saying that Rowoon is a top grade A4 piece of wagyu beef waiting for you to sizzle him on the grill. The juiciest piece of meat, juicier than nasty ass roast pork Juicy Jae. We love Juicy, stan Juicy


I mean if you compare them tho like: 

this is a lil piglet named jjh. makes a fine succulent roast pork. so much squish. *places kiss on dimple*

this here is Rowoon, A4 grade wagyu beef. definitely not as nasty as some roast pork jjh, probably packed with succulent juices and soft to taste, melts away in the mouth, the highest of all high quality. 

would you pick nasty roast pork or top grade beef like the answer is obvious. 

How Could You? (1/2)

Originally posted by fanfic-natic

Author: Arfrona-and-Marvel

Warnings: Cursing

Word Count: 1116

Type: Angst

Pairing: Steve x Reader

Note: I may make a part 2 if requested. 

Anon requested this drabble: “ Hey, could you do number 5 from the prompt list you reposted? Can it be with Steve and a female reader too please. Idk if that’s enough info or not…”


Y/N = Your Name 


I blow out the candles on the table, and drag myself into my room. Steve and I have been dating for three years, today being the third year anniversary.

Well, three years and a day. I spent this anniversary alone. Fast forward to the last six months of our relationship, it started slowly, we drifted apart slowly. The first month it was small, we had little snaps at each other. The second month he came home a little later than he said he would. A day or two later than he was supposed to come home. By the third and fourth month he came home even later. Sometimes I would ask Natasha of his whereabouts, only for her to tell me he has been back nearly a week ago. We went out less and I began to see all the Avengers more than my own boyfriend… Who I was living with? But, by the fifth month when we would lie down for bed at night, it was like there was a wall between us, I couldn’t touch him, he didn’t touch me. He barely said ‘I love you’ and he was always gone before I was awake and not home until I was asleep. We barely talked, when we did it was grunts from him in different tones and me trying to get him to talk to me. But tonight is definitely the last straw.

He has been barely present for our relationship, physically and emotionally for so long, I don’t even remember if he even loves me anymore.

Tonight. Is. The. Last. Straw.

I begin to pack my bags, throwing everything I could find that was mine in there. I don’t give a rat’s ass if it leaves a mess of our, I’m sorry, his room. He isn’t here to do any of the damn house work anyway.

Fuck him.

Tears blur my eyesight as I remember how happy I was this morning…

The second Steve left the house, I had gotten ready. I had been planning this day for weeks, planning the perfect outfit, perfect dinner, and perfect music to play as well. I had spent hours getting the pork roast juicy and delicious. I had put in so much time finding the perfect 40’s music. I had even set up the living room in a more comfortable and open place for us to dance a little or watch the movie we first watched on our first date. Everything was so perfect for a man that never bothered to show.

I’m shaking uncontrollably now, and I realize I am on the floor clutching onto the bed. I start to cry and curl into a ball. My heart aches as I remember how utterly stupid I was to care. How stupid I was to think he would care.

I finally pull myself together and finish packing. I stuff some socks and underwear into the bag and zip it up.

I lug the bag with me as I make my way down the stairs.

“Where are you going?” A voice whispers, but I don’t have to turn around to know it’s Steve. I keep my head down and keep moving.

“Y/N, where are you going?” He says louder. I shake my head and walk even faster. I grab a pair of shoes in the closet and quickly put them on.

He grabs my hand before I can reach the door handle. I look down, avoiding his eyes as much as possible.

“Let me go Steve,” I quietly plead. And he does. But, a part of me wish he did something, fight for me I guess…


I stay staring at my feet and shake my head, I reach for the doorknob and he’s blocking my way again.

“Why?” He asks pleadingly. I give in and look up at him, he doesn’t look sad or scared that I’m leaving. He just looks tired.

“What happened? why are you getting so worked up?”

Oh. Not only did he not show up he didn’t even remember…

“Steve what day is it?”

He rolls his eyes almost and says tiredly,

“Tuesday, Y/N, what is it?”

“It’s our anniversary,  Steve,” I whisper.  

Realization his him,


I just nod.  What else could I do?

We stand there in a few moments of silence, and he finally let’s go of me.

“What’s the big deal about it?” He murmurs, more to himself than to me.

“What?” My voice shakes with building anger.

“I just don’t see why you have to leave over a silly date, we can make it up. I mean it’s not that impo-” his voice trails off and he quiets as he sees my expression.

“Silly date,” I repeat.

“Not that important,” I scoff.

“Yes, it’s not that important. There are bigger things than just the day we decided to be a couple Y/N,” Steve explains.

“You really think that our relationship is so unimportant you can’t take out a few hours from your busy life to spend it with me?” I ask, my voice rising now.

“Y/N, I spend plenty of time with you.”

What the fuck?

“Steve, when was the last time you told me you loved me?” I ask, trying desperately to hold in the anger.

“Y/N, you’re being unreasonable. I told you this morning.”

“You left before I even woke up this morning!”

“Okay then yesterday morning!”


Steve now throws up his hands in exasperation.

“You know, Y/N, this is utterly stupid. I’m going to bed,” Steve says, rubbing the back of his head and leaving.

“Steve, I just want a boyfriend who would be there for me or present in this relationship.”

“This relationship isn’t one-sided,” Steve argues.

“Well, it feels like it,” I growl.

“Well, maybe I want a girlfriend who isn’t so clingy and doesn’t want to leave because I forgot a stupid date,” Steve yells. He never yells.

How could you say that?” I ask, My ears are now ringing and my eyes are filled with tears again. Steve doesn’t look at me, and I shake my head waiting for him to apologize or something. Anything. I want him to do something so bad my hands are shaking and my eyes are hurting from holding back so many tears. I remember how he told me he would love me forever and how he would never want to let me go. This was his time to prove it. To fight for me at least one more time.

He doesn’t.

My mind registers what he said,

“I- if you w-want a girlf-friend like that, then g-go find one. I’m done being yours.”

Part 2: x   

Nanu and his pork ribs

(Nanu pulls out a tray of leftovers from the night before. They were juicy pork ribs from the restaurant of Seafolk Village)

Nanu: Time to chow down these pork ribs.

(As he is about to tear the meat off the bone, he hears knocking on the door. Once he opens it, Guzma is kneeling, head pointing down, and arms extended outward)

Guzma: Old man, spare me some of those meaty pork ribs man. I’m starven’.

Nanu: No.

(Slams the door)

//I don’t know why but pork ribs and Nanu came up in @ask-chief-anabel ’s stream. I took the opportunity and came up with this.//


homebeccer has had a stressful coule of days and asked for Pregnant Sam and family fluff to cheer her up

Sam’s phone rang for the fourth time in an hour. She didn’t even need to set a special ringtone to know it was her mother. No song deserved that permanent association. 

“That your Mom, again?” Tucker asked.

“She’s probably calling about the shower,” Sam said. “It’s a good thing she doesn’t like texting, or my phone would be going off non-stop.”

“I’d totally go there for moral support, but every time I see your mom she always does that same dirty look she gave me that one time I got sent into the Principal’s office wearing your clothes.”

“Heh. Oh yeah. I think I still have that picture in one of my old albums. Anyways, Danny’s not even allowed to go, either. Mom’s making it a ‘ladies only’ event and she’s invited half my extended family and all of her friends from the country club, so I’m going to be drowning in baby-blue everything and really inappropriate, sexist baby clothes. And I’ll be the only one there not drinking.”

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Chiu Fat, Kowloon, Hong Kong

Two blocks directly behind The Peninsula hotel in Kowloon, you’ll find Lock Road, which is dotted with several noted local restaurants, like Mak Noodle and Lady. However, my choice for a good meal on this block is Chiu Fat Restaurant, where they specialize in all thing pork…

They also make ordering very easy with this handy-dandy chart where you can simply point to mix-and-match whatever you want in your bowl…

For $45 HKD, which is about $5.75 US, you get a big bowl of their classic pork bone broth with your choice of noodles and one topping. Every additional topping is $10 HKD, or a little over a buck. You order and they instantly go to work creating your dish…

Ready for pick up in minutes…

I went with egg noodles topped with Chiu Fat’s house special wontons and sliced pork heart. The pork broth here is bold and balanced, but not as creamy or fatty as a Japanese tonkotsu…

I adore thin noodles and these were near perfect…

The wontons you get are golf ball-sized, plump and juicy…

Packed with pork and shrimp…

And whenever I see any kind of heart on a menu, I order it. I love the slightly tangy taste and the toothy texture….

Easy ordering, fantastic food, affordable prices… I highly recommend you go and chew the fat at Chiu Fat! (I wonder how many times that pun has been made?!)


11A Lock Road

Tsim Sha Tsui, Kowloon

Hong Kong


Howard’s Cafe, Patchogue, NY

Some friends and I took a trip out to Long Island this weekend for a brewery/winery tour. While we planned out where we would be drinking, we left our eating options to chance. Along the way, we found a number of little local gems, like Howard’s Cafe in Patchogue…

Located in a strip mall near Blue Point Brewing Co., Howard’s is a quaint cafe with a long burger list, house special sandwiches, and a few seafood and pasta options. I went with one of those house specials, Howard’s roast pork sandwich…

Served on garlic bread with melted mozzarella and au jus, I picked a winner!

The sesame hero roll was freshly-baked, flaky on the outside and fluffy on the inside, the juicy pork had been lightly fried to crisp it up just a bit, and the garlic made each bite pop.

And here’s the other thing about Howard’s, every single one of their burgers, sandwiches and entrees come with a bowl of salad, a side of your choice (I got the house made steak fries) and a pitcher of Bud or Bud Light or carafe of house wine! And they kept refilling our pitchers!!

All this for just thirteen bucks!

No wonder this place was packed!!


Sunwave Shopping Center

404 S Service Rd.

Patchogue, NY 11772


"Milkshake" Singer Kelis Opens Pop-Up Restaurant

Singer Kelis Rogers—known to most as Kelis—made a name by singing about her milkshake bringing all the boys to the yard. Now, the New York-born songstress is making a foray into a different kind of food: fine cuisine. Rogers’s first pop-up restaurant will be hitting London in July, and while some might be surprised by hit maker’s move into food, the Cordon Bleu-trained chef is determined to prove her culinary passion and prowess to the world.

After selling six million records around the globe and snagging a Grammy Award nomination in the process, Rogers decided to step away from the stage and into the kitchen. “Cooking school revolutionized everything in my life,” she says in an interview The Guardian. “I had spent four years tied to a label I hate, which was like an arranged marriage. I felt exhausted, under appreciated and really disrespected and it sucked.”

Though Rogers grew up around food—her mother ran a catering business in Harlem—she spent 10 years in the music industry after signing her first record deal at 17. However, following her release from her contract in 2008, Rogers knew she wanted to get back to her roots and the food she was raised on. The singer graduated from the Cordon Bleu in 2009, but after an unexpected pregnancy and divorce, she turned back to the music industry to pay the bills. “Everything was upside down and I didn’t know how to support myself through food yet,” she says. In 2014 she released an album aptly named, “Food,” which included songs such as “Breakfast,” “Jerk Ribs,” “Biscuits and Gravy,” and “Cobbler.”

Soon, she resubmerged herself into the food world and wrote a cookbook titled “My Life on a Plate: Recipes From Around the World,” which was released last year. Now her kitchen skills are being tested on a much more public space: her own restaurant. Rogers will be collaborating with the cooking duo behind the London restaurant Le Bun to open a pop-up eatery that will run though July. Then, she’ll be taking her menu on the road to a variety of U.K. based festivals.

The chef, who is best known for her hit about another food entirely, will serve up juicy pork flanks and blackened pineapples, in a mission to prove her cooking abilities to the world. “Keeping things super balanced, bringing together flavors I’ve experienced from all over the world, is what I think makes me stand out as a chef,” she says. “There’s also something so aggressive about music—it attacks your ears even when you don’t want to listen—whereas food is the total opposite. Food is a choice and I think because of that, there’s a certain level of respect that has to go into it.”

Recipe of the Day: Food Network Magazine’s Quick, Juicy Pork with Peaches

As the pork grills, brush it with a rosemary-mustard glaze, then serve it with warm, tender peaches.

Recipe of the Day: Melissa’s Pork Carnitas        

Low and slow cooking leaves inexpensive pork shoulder juicy and fork-tender, while browning it up in the skillet brings on the distinctively crisped edges.