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sometime6

San Jose

Member since Sep 2004

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Reviewed Crispy Mustard Braised Pork Belly

Sep 7, 2012 in Food Network Community Toolbox 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...

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