SHANGHAI RUBBED PIG'S MEAT

 

A TABLESPOON OF 'SHANGHAI RUB'....(IODIZED SALT, GARLIC SLICES, CHILLI PEPPER AND CURRY POWDER) SPRINKLED ONTO BOTH SIDES OF THE RAW FLESH, THEN COOKED IN AN IRON SKILLET, WITH AVOCADO OIL UNTIL DEEPLY CARMELIZED....THEN DEGLAZED WITH COGNAC...PROVED TO BE WAAY TOO SALTY FOR MY PALATTE....SO, I WASHED MUCH OF THE 'RUB' AND SALTY, REDUCED WINE, UNDER RUNNING TAP WATER, AND DRIED IT WITH A TOWEL.....RETURNED IT TO THE STILL HOT SKILLET, FLUSHING IT WITH WORCESTER SAUCE AND SOME RED WINE....AGAIN, REDUCING THE LIQUID TO A SAUCE......STILL, A BIT 'SALTIER'  THAN I WOULD HAVE LIKED....BUT, TASTY ENOUGH WITH A BOWL OF WILD RICE.....AND A CUP OF GREEN TEA......