Quote Originally Posted by Sir C View Post
I saw Gok Wan cooking chinese food the other day. On the telly, not just sort of randomly in the street. That would be weird.

Anyway, his twice-cooked pork belly looked awfully good.
I managed to fűck up my Hong Shau Ru the other day. Put it on too high and left it alone, only to come back to burnt toffee-coated pork and a pan full of fat. What a bellend.