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Reviewed Crispy Mustard Braised Pork Belly
Sep 7, 2012 on FoodNetwork.com
“Sorry subverbo_13156330 but the correct wine would be a late harvest Alsation Reisling or TBA from Germany. Recipe is short a couple of steps.
Recipe is good but following cooking the belly should be placed under plastic wrap and weighted with a brick placed on a slightly smaller board. Refrigerated for 1 to 3 days. When ready to...”