Servings: 4 to 6
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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?
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?