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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
By Samin Nosrat, Wendy MacNaughton, Michael Pollan
Canongate Books - 2017
ISBN:

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Pork Braised with Chilies

Page 348

| Course Type: Main Courses

(1 review)

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Recipe Reviews

25th May 2019

jenncc

This is one of those recipes I will make again and again - simple ingredients, easy prep and delicious results. I like that this is a long, slow, oven braise that produces a flavorful, shreddable meat perfect for a taco, stuffing peppers or along side a salad or mashed potatoes. Adaptable to many other meats/cuts and spices.

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