@tartrazeen
ARE YOU KIDDING ME?!
YOU CAN JUST DO THIS?!?!
Omggggggg, is there anything pork can't do 😭😭😭😭💖💖💖💖
Okay, I've put a bunch of crap in a pot
We goooooooot
onions!
sliced garlic!
two pears!
some frozen apples that I cut up a year ago and forgot about and were covered ice that I scraped off!
bunch of rosemary that i cut off my twiggy plant in the hope of pruning it out of being mostly twigs!
some tenderloin thing that's apparently maple apple flavoured!
So now, in theory, I just put it on medium-high heat and ignore it for an hour, and then I can eat
OK you MAY need more fat in there because tenderloin have almost none and pork belley have a lot. Adding some butter couldn't hurt
:O Is that what butter's for?! Adding fat?! Omg, that's so smart! I just threw in a chunk
They didn't have pork belly like he had it :( They only had little bacon-looking strips, and a centre roast. I'll try to find a legit butcher at some point if it this rough draft attempt pans out
👀 the steam has already started too! I didn't think it'd be that quick! This is neat!
It's cooked 👀💖
175° internal, so it's probably a little overcooked since it's still gotta cool down
And the other stuff looks okay too
I'm understanding the technique behind stews (which I, to the day, have never successfully been able to make), because I'm looking at those pears like, "Damn, those should've been potatoes. What am I gonna do with these onion-y pears? Eat them? :/"
Taste test after this all rests 👍🏽
Use can strain it or blend it
I was skeptical about eating the steamed stuff (I dunno why), but A+ for me for pushing past it 'cause it was really good - and the whole thing would've been dry as hell without it
I think an hour was too long, so if I maybe did 45 or 50 minutes, it'd be juicier. But this was a fantastic first attempt, and hell yes, I've got something to throw in my rotation 🥳💖
You also use a really lean piece of meat. I think the pork belly straps would have been better. You need a fatty piece of meat so it can render out.
okay i just made this and it fucks. i used pork loin instead pork belly so i also subbed some butter. meat was a touch tough but THAT BROTH. 🤤
here's the written recipe, if that's easier to follow



















