Pork Braised with Chilies

From Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Cookbook

Author(s): Samin Nosrat, Wendy MacNaughton

Page 348

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↓ Difficulty ↕ Cooked ↕

jenncc

7 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

This is one of those recipes I will make again and again - simple ingredients, easy prep and delicious results. I like that this is a long, slow, oven braise that produces a flavorful, shreddable meat perfect for a taco, stuffing peppers or along side a salad or mashed potatoes. Adaptable to many other meats/cuts and spices.

Report