The recipe for palette de porc al la biere in Bourdain's Les Halles Cookbook is so incredibly good and so stupendously easy that I'm still kind of in shock. I never thought it was possible for pork shoulder to be good if you cooked it for any less than 6 hours.
I was very, very wrong about that.
1 comment:
Shit -- I wish I hadn't just used the last of my ham stock -- pork with pork sounds like it would have been good here.
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