Ah Hugh, you and Stephanie are my first food idols – from all the simply delicious food you two make. It’s all the very no-nonsense, unfussy and simplicity that I find much more elegant and graceful than what complicated food science can produce.
We were interested in trying the ‘pork squidlets’ recipe of Hugh Fearnley-Whittingstall’s: simply pork loin treated as you would salt and pepper squid. As a lover of seafood and one that is landlocked, this makes a tasty porky replacement. Between fried batches we skimmed off the batter-bits in the oil, which by almost accident was reserved – draining on a paper towel. I thus had an devilishly oily furikake for lunch, though I did try to pat more oil off before using.
Pork Squidlets
Lunch contents: rice, tenkasu (from the ‘squidlets’), pork squidlets, edamame skewers with carrot ‘flowers’, lemon slice, broccoli with sesame dressing, grape tomato ‘roses’.
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