Servings: 4 to 6
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This recipe has a good foundation. My husband dislikes fennel, so we replaced with celery and carrot, cut on bias. We needed no water to cover the pork but the braising took far longer than 1.5 hours, more like 3. I was ready to give up and call for pizza but it finally started falling apart, albeit a little dry. It was late, so we didn't let the sauce cool off but there was little fat to surface; added cornstarch to the simmer to thicken. Served over egg noodles, the flavor was quite delicious!The instructions called for a lot of little steps, including temperature adjustments that made this seem a lot harder than it should have been. We will definitely try again but make some changes.
Where is the tomato in this recipe?
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