Aug 05, 2010
My husband was more enthusiastic about this than anything I've made in a long time. I was determined to make the cornmeal work, and I believe the solution is to make sure your oil is very hot when you first add the coated meat, and not to turn it until there is a good, golden color to the down side. Continue to turn and brown the meat until all sides are browned. This gives a crisp coating that won't fall off and get mushy, as some reviewers have complained about. I used medium salsa, but think it would be better with hot. I also added the whole can of beans and don't think it was too much. (And besides, what was I going to do with half a can of black beans?) Initially I added a little more beer, bean liquid, and peach syrup, but as it continued to cook and thicken, I just periodically added a little water. The pork was wonderfully tender, and the combination of flavors was unusual and good.
—Mallinda
