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September 05, 2006



I use my tagine for meals like this. I have it in the oven right now with chicken and onions and lots of Middle Eastern spices. It falls off the bone and you'd be very happy with the very tasty sauce you can scoop out of the bottom. Oh yeah, those potatoes in the picture have me drooling. I'm a potato addict.


Wow. What a great picture!


I swear that beautiful photo of lashings of meat slices, just whispered to me : 'i'm here baby, take me'. You can tell i'm such a carnivore! Though saying that, i could easily live on veg for a week too. As you can see, there is a balance :-)

I find using shoulders of pork best for braising and roasting and the belly of course, which is my favourite part for its meat-fat balance. You get that juicy, soft and tender meat from it and as a bonus, CRACKLING [if you're roasting] that we all fight for a piece of.

Dr. Biggles

Holy moly! For someone who leans towards a vegetably point of view, that's one hell of a roast. Congrats!
And yer right, it's all about the gravy. Wanna do a face plant in the gravy boat? Do a dollup or 2 of creme fraiche in your pan sauce and simmer for a moment. YUP.

As far as the meat goes, yeah the pork loin is really too lean, I believe, for this recipe. What you're looking for is the hunk that's between the loin and the butt/picnic. It's the cut where you get "country style" pork ribs from. My milk braised pork fell to pieces under the weight of the knife, gloonk. Man that was some crazy good food.



hi christine, i can totally identify with your need to braise; there's something immensely soul-satisfying and honest about the process and the food it produces - what a delicious number yours looks like!

Lisa (Homesick Texan)

I love the "one really bad day" quote. In any case, this sounds delish--I can't wait to try it. I've heard of slow simmering pork in milk in place of a pot of melted lard for carnitas, and this sounds very similar in technique.

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