I finally made this last night with red peppers from my garden and I was floored. It was fabulous. I wish I hadn't waited so long because now all my red peppers are gone. I did freeze some in strips, though, in anticipation of making this many more times. I wound up leaving it marinating in the fridge almost 24 hours and the meat was garlicky and so tender it cut easily with a fork. I used boneless pork chops, flattened them and cut them into small pieces. The crushed peppercorns were so crunchy and delicious. I don't have a mortar and pestle and had to make do with a bowl and the bottom of a knife handle but because of this recipe I intend to purchase a set. Luckily I had already noticed Stuart Miller's caveat review wherein he adds crucial steps and chicken stock to the printed recipe. I, like a few others, also added a bit of cornstarch to thicken it a bit. I served it with some rice, not that it needed it. Several weeks ago I contacted Allrecipes to ask that the recipe be rewritten correctly and it never was so I can imagine that there are people who didn't add the chicken broth and complete several other steps. Thanks Stuart!!!!
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I finally made this last night with red peppers from my garden and I was floored. It was...