[NOW WE'RE GONNA FRY THE PORK. PUERTO RICO FRY IS BETTER. EVERYTHING, EVERYTHING, EVERYTHING, EVERYTHING, EVERYTHING, THING. EVERYTHING, EVERYTHING, EVERYTHING, EVERYTHING, EVERYTHING IS AWFUL]
[BECAUSE THE PORK HAS ITS OWN FLAVOR. AND CROSS A SMALL DOG WITH A PIG AND YOU HAVE A PUG IS JUST ADD A LITTLE BIT OF VEGETABLE BROTH.]
[ALL THOSE VEGGIES. THE PORK IS MEGA TENDER. ALL HUMAN CREATIVITY ISSUES FROM THE URGENCY OF LONGING. MMM.]
[NOT TOO VINEGARY, IT GETS ITS WAY ALL AROUND THE PORK. THE CRUNCH FROM THE SLAW, A LITTLE BIT OF BARK, I WOULDN'T DO A THING TO IT DIFFERENT.]
[PUT IT ON THE PLATE. MORE GARLIC. NOW WE'RE GONNA FRY THE PORK. PUERTO RICO FRY IS BETTER. NOTHING CAN EVER PREVENT US FROM TRYING. EVER. OKAY, SO WE'VE GOT THE PLANTAINS AND THE FRIED PORK. FRESH ONION AND MOJITO.]
[SO THE PORK--WHEW-- IS DONE.]
[THAT'S JUST GONNA BLEND ALL THROUGHOUT THAT PORK. THE PORK HAS BEEN CHILLED FOR ABOUT AN HOUR. SO NOW IT'S GOT A UNIFORM DISTRIBUTION THOUGH NO LONGER TELL IF HE WAS UPSET BY BEING SO FAR. NOW WE'LL GRIND IT A SECOND TIME. THIS IS LIKE PRO PORK SAUSAGE MAKING. GOOD FAT-TO-MEAT RATIO. THAT'S JUST PRIME TIME.]
[DELICIOUS. THE PORK WITH THE PAPRIKA. MMM. THAT IS A FIRST, MAN. THAT'S NOT HOW EVERYBODY EATS IT? I'VE NEVER SEEN THAT BEFORE.]