If you cook lean meat in the oven for 2 hours at high temperature it's gonna taste like this. . .
Browning does nothing to keep meat from drying. Using pork cheeks would be brilliant for that dish. The meat on the picture is obviously tender, but if you had just flash fried the same piece of meat, the texture would've been completely different. I like my pork to have a pink blushing in the middle.
A plate of what looks like vomit gets you a bj in the USA? Damn, I sure live in the wrong country.
Being a thin person wearing proper clothes gets you a blowjob, not cooking. (Its just an excuse)