On Jun 13, 3:37*pm, dsi1 > wrote:

> I've never thought to braise a pork loin so I'd be interested in your
> results. Good luck! I'd probably just roast that sucker at low heat but
> the price of a loin roast are kinda high for me. OTOH, maybe I'll make
> one this Sunday. Like they* say, "live a little, man!"
uarters, a tablespoon each of chopped ginger and jalapeno, and a half


I also think that next time I'm going to keep the lid cracked the
whole time, just a crack. I had it on most of the time, but I'm
thinking maybe it's better cracked because with the lid on I think it
gets hotter in the pot and the water bubbles more than I'd like. When
I cracked the lid I noticed the bubbles occurred at a lower rate,
which I think is good.

TJ