Comments on: Sticky Braised Pork

By: Emma

Emma — Thu, 08 Nov 2018 01:15:42 +0000

And did you still cut the bone in pork shoulder? Or just toast it on all sides? Confused on that part..

By: Emma

Emma — Thu, 08 Nov 2018 01:14:22 +0000

I’m making this recipe Saturday!! I’m super excited to try it 🙂 how much stock do I put in the pot?

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 13 Mar 2017 18:10:16 +0000

I served it with sharp cheddar polenta.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 13 Mar 2017 18:08:47 +0000

I served it with a sharp cheddar polenta and it was incredible.

By: Courtney

Courtney — Mon, 13 Mar 2017 01:55:32 +0000

This recipe looks amazing! Can you tell me what you served this with?

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 31 Jan 2017 16:25:14 +0000

I love hearing that! It’s a perfect recipe for entertaining.

By: Erin

Erin — Thu, 26 Jan 2017 16:59:00 +0000

I made this for company last night exactly as you wrote it and it was amazing! I love cooking something different that doesn’t taste exactly like everything else I cook. Thanks!

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 20 Dec 2016 18:20:18 +0000

That’s great! I’m sure that’s helpful to so many. Glad you enjoyed it.

By: Pepper & Rye

Pepper & Rye — Sun, 18 Dec 2016 07:57:11 +0000

Love, love, love this recipe! Thank you for sharing!

By: Becky

Becky — Sun, 18 Dec 2016 00:19:23 +0000

I just made it in my crockpot (8 hours on low) and it taste divine!

By: Ashley Rodriguez

Ashley Rodriguez — Sun, 11 Dec 2016 05:16:27 +0000

Oh Olga, I’m so so sad to read this. Did you make the dish as the chef wrote it or with the changes I suggested? I’m so sorry you didn’t love it.

By: Olga

Olga — Sun, 11 Dec 2016 04:04:25 +0000

I was very disappointed with this dish. I made it for my son’s 3rd birthday party. I trust recipes on this site and Ashley’s cook book enough that I don’t try them before I cook them for dinner parties, but this one was off. The sauce tasted bitter and the flavours seemed to be mismatched. Guests said it was fine, but no one was raving about it.

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 08 Dec 2016 17:43:56 +0000

Yes! That’s the best feeling.

By: Maria

Maria — Wed, 30 Nov 2016 23:08:14 +0000

This looks fabulous. I love when pork is fall apart tender! So glad the chef agreed to share his recipe!

By: Kati | black.white.vivid.

Kati | black.white.vivid. — Wed, 30 Nov 2016 12:02:07 +0000

Love that quote from Mark Twain. I don’t like sitting in the airplane either, though I love the second I step out of that plane into a new world/ foreign country 🙂 x Kati

By: Sabrina B

Sabrina B — Wed, 30 Nov 2016 04:00:53 +0000

what a lovely recipe! love the cheddar polenta too! thanks for adding your tweaks in parentheses in case I’m able to get ahold of some of the regional ingredients!

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 29 Nov 2016 20:01:47 +0000

I’ll rewrite that part so it’s more clear. This recipe was written with a restaurant chef in mind so they chill the meat for serving large crowds. Not needed for the home cook.

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 29 Nov 2016 20:00:56 +0000

Joanne, I apologize for the confusion. This recipe comes from a restaurant chef so it’s written with a restaurant in mind. I’ll rewrite that part so it’s more clear. No need to chill the meat. Just serve straight from the pot.

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 29 Nov 2016 19:59:55 +0000

I don’t know a whole lot about slow cookers but I think it absolutely could easily adapt.

By: CynthiaPS

CynthiaPS — Tue, 29 Nov 2016 14:42:03 +0000

Ashley, what a lovely endorsement for travel, and I totally agree with your assessments regarding it! It definitely broadens the mind. I am looking forward to a cold night on the bayou when I will be picking this delicious-looking recipe, thank you for all!