鮮菠蘿咕嚕肉 6/10 Fresh Pineapple 🍍 Sweet & Sour Pork.
Rumor in Hong Kong back then, was that Fook Lam Moon 福臨門 once got rejected a Michelin 🌟, because their Goo Lo Yuk only carried a singular Green Pepper 青椒, instead of mixed. 🤣🤣 Since that is part of the original recipe not just for colors. But of course it is much more complex than that, just look at the good old proper #錦鹵雲吞, #五柳汁 micro recipes. May be 1 day I should write a book about Cantonese food somehow lol together with 知心友 😂 since many details are forgotten nowadays sigh
In this small yet famous shop here, the Fried Pork is in an elongated shape, which I am subjectively not a fan of, also its grainy batter is sort of weird. It also comes with sauce on the side, which in itself is a taboo since Kitchens are usually judged by how well they coat the fried pork with the sauce, after leaving the wok 離鑊. The sauce is not bad, but somehow if u smell it, it attacks your nostrils like it's using a bad vinegar. I know it sounds a bit weird, but for some reason, u can almost judge this recipe by smelling alone 🤔 Upon tasting it, its still a bit off balance and dark, but u can tell they have dissolved some Hawthorn berry chips 山楂餅 into it.
