Braised pork recipe


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  1. I love pork belly, but I've never cooked it like this. I roast it slow for a few hours. I'm a bit scared of making this in case the fat is all rubbery. I'm sure your Mrs' is great, just don't know if mine would be.

  2. A certain 'je ne sais quoi' is missing. Some aspect that I can't quite express. I mean, sure, sure…the comedy is present, the style, the delicious food…however it's as if the Asian woman's essence is somehow diminished ever so slightly.

  3. i've been doing this for years without knowing it was an actual thing! wow. i usually slow cook my pork belly for a few hours in a spicy broth before frying it though. i find it adds a nice layer of flavour, and it makes the pork tender on the inside and crispy on the outside.

  4. Cinnamon milkshakes are hard because cinnamon is a jerk that doesn't dissolve. You need artificial flavoring or super finely ground cinnamon in a very thick solution. Which would be a milkshake.

    Never mind good idrs

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