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Chile Pork

Reviewed: Jun. 17, 2008
This is very tasty. Make sure you cover the dish/pot and its like it becomes steamed in the porks own juices. It gets tender if you cook it for a long time on a low heat. I added a teaspoon of oil, sealed it with a lid and cooked it for 1 hour at 150C-it would be a lot more tender I would say if cooked at 120C for 1.5 to 2 hours. Im definitely making it again!
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