Chicken, yes no blood.
I had my first ‘medium’ pork fillet the other day and it was excellent. It has taken years to get my head around it but the local chef convinced me to give it a go. The guys on Masterchef have also been rabbitting on about medium rare pork. Have a google and a try. Personally I think I’ll revert back to cooking the arse out of pork and keep the beef for medium rare.
If you like sitting on crappers for weeks on end, google up ‘chicken tataki’ - yes, Japanese people eat blue chook.
The over cooked pork thing is from our grandparents era, when pig farming was much less industrialized.
These days with selective genetics, hygiene standards and vastly improved farming practices the over cooked chop should be history.
Having said that, I still prefer my pork medium.
But steak has to be bleeding.
Cut thick, dusted with rock salt only (no marinades and stuff), cooked over coals. Once it has colour on the outside it's done. The only colour on the inside is red.
Poll