In a dish emblematic of chef Katy Millard's elegant - yet - comforting style, curlicues of pasta catch
tender braised pork and crispy bits of fried sunchoke.
Pile
the tender braised pork on top of a crisp tortilla then drown the whole thing in this piquant sauce that's part mole, part Mexican barbecue.
On the menu for tonight is the most yieldingly
tender braised pork, classic refried black beans and an incredible arbol chile sauce that gives the tostadas a tongue - tingling jolt.
Two types of chiles accompany
tender braised pork shoulder in the filling of these fried tamales.
Not exact matches
I was also extremely fortunate, that while a beautiful piece of
pork shoulder I'd marinated overnight, and
braised to perfection with
tender loving care, was resting on a chair in my kitchen, my dog Archie started gnawing on it.
A warming stew with the kick of dried chiles,
tender carrots, and big hunks of
braised pork shoulder.
Braising pork shoulder produces a fall - apart
tender roast.
Braising the
pork belly yields crisp -
tender nuggets ready to mingle with caramelized sweet potatoes.
Transfer to oven;
braise until
pork shoulder is
tender and shreds easily, about 2 hours.
Cover the baking dish with foil and
braise until the
pork belly is
tender, 4 1/2 to 5 hours.
Cover with plastic wrap then aluminum foil;
braise in the oven for 4 hours, until
pork is
tender.
Braise the
pork with coriander, a cinnamon stick, and ancho chile powder until very
tender.
Braise pork until meat is very
tender and shreds easily, 1 1/2 — 2 hours; season with salt.
Braise pork until meat is very
tender and shreds easily, 1 1/2 — 2 hours.
Braise the
pork, onion mixture in a 350F oven until
pork is
tender, roughly 1 - 1/2 hours.
Braise pork until very
tender and it shreds easily, 2 — 2 1/2 hours.