I can cook two pork dishes: this (added to my repertoire recently) and honey-mustard pork loin. I may not have yet matched the partner's prowess when it comes to cooking pork and this may be far less lethal than the fiery concoction I was served the one time I ordered vindaloo at a restaurant, but it works for us. I began with a recipe in the NYT, but, as always, found ways to simplify the process without any palpable gustatory disadvantage. ___________________ Ingredients:
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