Souvlaki from Hog: Proper Pork Recipes from the Snout to the Squeak (page 101) by Richard H. Turner

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Marinate pork a few hours.

  • debkellie on April 07, 2019

    Sous-vided the pork belly slices for 16 hours @ 70 degrees C. Then marinaded a couple of hours, skewered & finished over charcoal. Tzatziki was a nice accompaniment.

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