Central, Hong Kong.
Homemade spicy pork sausage with roasted garlic mostarda, and
"Chitarra", a pasta dish with chicken liver, pancetta, brown butter,
and 30-year-old balsamico.
The Chitarra was a horrendous experience:
it tasted like stale pasta curled up in a pool of chopped liver left rotting
overnight at the butcher counter. The pork sausage was much better,
with the pungency of the mustard cutting through and dancing nicely
with the heftier pork fat.
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