(Reflections on Eating, Riding, and Occasional Other Matters. Oh, and a haphazard recipe or two.)
Ooh, that looks good! Marcella recipe?
Yup! Brown pork shoulder, cook slowly in milk until milk magically tranforms to nutbrown goodness. Continue to good, adding small amounts of milk as needed until pork is succulent and tender. Eat.Shred leftovers (along with bok choy, garlic, ginger, sesame oil, spicy something and other Asian what-have-yous) to stuff Chinese steamed buns. Culture clash!
I've been eyeing that recipe and will now have to try it. Family coming this week. Might be a good time to bust out the porky goodness.
I highly recommend it. I had it with polenta - yum!
I'm making this for Christmas dinner. YUM!
Ooh! Can't wait to hear how it comes out and what you serve it with!
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