Pork belly braised with satsumas and medieval spices from Stew!: 100 Splendidly Simple Recipes by Genevieve Taylor

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Notes about this recipe

  • Leo on January 04, 2026

    Cooked recipe as written. Far too much watery, bitter sauce. Unbalanced. Used all the usual tricks to make it edible. The flavours from the rub did not translate into the sauce. Served with parsnip puree which I loved and M hated. Definitely not a repeat.

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