I think this is the first dish that I've made from this site that I didn't have to substitute something. I had all the ingredients here in Bolivia. That being said, I did do some things different. Being a garlic lover, I took the suggestion of others and added garlic (5 cloves). I also made the sauce + 1/2 batch more. I soaked the pork in the sauce for 1 hour and then proceeded as written, except when it came time to pour the sauce over the pork, I reserved (more or less) the extra sauce I had made. I poured that in a saucepan (the same one I had seared the pork in) cooked it for a minute or so, added 2 T more of oil and some cooked white rice and let it 'fry' for around 8-10 minutes over medium heat. It needed a little salt to finish it off. Then when I took the pork came out of the oven, I poured the sauce into a saucepan, sprinkled in some flour and stirred it real well. I let it cook over high heat until it thickened some and served that over the pork. It was a very tasty. The wife, 5 year old, and 2 year old gobbled it up! My 2 year old beat all of us and asked for more meat!
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I think this is the first dish that I've made from this site that I didn't have to substitute...