I know you can essentially cook anything in 5 minutes if it’s already been prepared, like boiled, fried beforehand. But restaurants use fresh ingredients, so how are they serving me in 15 minutes a freshly fried pork belly that needs at least 30 minutes to boil, then another like 10 minutes to fry, etc?
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Same as smoked meats. Proper smokes take hours so most places have a certain amount prepared for the day ahead of time based on how much they normally sell. If they run out, they run out. A lot of roadside smokehouses don’t have a specific closing time because of this. They just serve until they go through the prepped food and once they do they shut down for the day.
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