Crispy pork in mangetout from Far Flung Floyd: Keith Floyd's Guide to South-East Asian Food (page 195) by Keith Floyd

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Notes about this recipe

  • Ro_ on January 24, 2021

    My pork didn't get crispy - indeed I don't see how it could when the instruction was to baste with vinegar to stop it drying out. I wonder if there's a step missing here. Anyway I didn't particularly mind it not being crispy, it still tasted good, but what I did mind was how arduous it was cutting open and stuffing the mangetout. Too fiddly, and for that reason I won't make this again.

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