Nov. 16th, 2011

I had high expectations for this recipe since it billed itself as Succulent Braised Pork. My oven was running a little on the cool side so I left it to braise for an extra hour. (Besides, I wanted to go for a run before dinner.) I did flip it once in the middle so that the top would have a chance to be submerged in liquid too. When I took it out of the oven, the meat was indeed meltingly tender. I was able to shred the meat with just a fork. At first, B felt the meat was very bland. I had added some potatoes to the recipe and maybe they had soaked up a lot of the salt of the original recipe. I had skipped the final tasting step so once I sprinkled on a dusting of salt, he agreed that it tasted wonderful. The first time I made it, I added the optional cup of water and the sauce came out very thin, more soupy than thick sauce. Second time, I added less liquid and a little more flour and tomato paste. That seemed to help. Either way, the broth is flavorful.

With lots of carrots, mushrooms, and potatoes, it made for a nice one-pot meal. We had the leftovers as shredded pork tacos. Another night had the leftovers with Jalapeño Cornbread and roasted sweet potato wedges. Definitely keeping this recipe in our regular rotation since it's pretty easy to prepare and mostly requires patience while waiting for it to finish cooking.

Made this for first time because I had 2 small jalapeño peppers in the fridge and I wanted some cornbread to eat with the Succulent Braised Pork leftovers I wanted to heat up. I ended up with a little more than 2 Tbsp of diced peppers (discarding seeds). Realized at the end of making the batter that I had only used 2 Tbsp butter, not 2 ounces (4 Tbsp). I didn't want to melt more butter and add it so I just buttered the 10-inch cast-iron skillet with almost 1 Tbsp butter and then added 2 ounces of shredded extra-sharp cheddar cheese to the batter and luckily, that worked out. I used 1 cup of canned sweet white corn since that's what I had.

Yum! Gave a little hint of heat but not really spicy (which is just about right for me) and tasted good with the pork. B liked it so much he helped himself to a big big second slice. Baked for 30 minutes at 400F in the 10-inch cast-iron skillet. Came out a little thinner than I would've liked. I would've baked it in an 8-inch skillet if I had one. Maybe I'll try baking it in a cake pan next time.

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