The spicy flavors of this dish call for a lush, fruity red without a lot of tannin. Australian shiraz is a good match. Try the Penfolds Thomas Hyland and the Peter Lehmann Barossa.
This is awesome! I've been making it for years, but never posted a review. There are just two of us, but I still make the whole batch. We use the leftover pork and slaw to make a "Banh Mi" style sandwich on French rolls, and use the leftover marinade to drizzle on top. Fantastic!
This is an extremely tasty dish. My husband said it was restaurant quality. I followed the recipe and the pork was so tender. I used sambal olek as per another reviewer and it was perfect. I like how you can adjust the spice level depending on who you are serving it to. This is a keeper.
One of our favorites pork recipes. Delicious! I prefer sambal oelek over sriracha in this recipe.
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