This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.
This looks like a winner! I mistakenly made another version that I had also book marked and with the exception that the meat simmered in white wine first, the quantities of the goodies were so small that they lent only a very, very subtle flavor. I will prepare this version next time!This recipe was full of great ideas and inspiration. I was looking for a new approach to preparing pork belly and this worked out really well.
Finally, I love when it's easy to make it look just like the picture in the article both while cooking and on the serving platter! :-)Agreeing with others that liked the recipe, season the meat! Don't be scared to use a little pepper too. Also, much of the flavor comes from the hard sear. I strained the curds, but reserved some of the liquid, used an immersion blender to make the curds smooth, and thickened the sauce with a cornstarch slurry.
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