See the kernels? That's what milk and pork LOIN (not tenderloin) fat boils down into over time. In some dishes this curdling is undesirable, in this dish it's divine. Do consider reducing the salt; it was too much for us, I wound up scraping quite a bit of my topping back into the pan because it was saltier than I like. (You can always add more at the table, but you can't really take it out.)
Date Posted: Oct. 5, 2010
Cooking Level: Expert
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