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5
out of 5
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Astonishingly Good,
August 29, 2007
By Doug_Barber
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"I've made this twice now, once with cubed pork loin and once with spare ribs. Each time, I've liked it, and more to the point, my picky eating family has liked it.
This recipe could be used to good effect on very cheap cuts of pork, as long as you trim the cubes reasonably lean. No need to worry too much about the tough connective tissue you encounter when cubing, say, a pork butt, as the long cooking time will tend to break them down.
I rarely find recipes this excellent."
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57 of 57 people found this review helpful.
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