On Jun 15, 6:00*pm, dsi1 > wrote:

> My two favorite braised pork dishes are pork adobo and Okinawan shoyu
> pork. Mostly I use cut-up pork butt. I use whole peppercorns in the
> adobo and just love biting into a whole pepper. The wife and kids mostly
> complain about this ingredient but they're just wimps anyway.


I am the same as your wife and kids, the whole corn seems a bit
intrusive. I made the pork dish, first time I ever braised anything.
I used a pork loin rib end. Maybe it's not as good as the loin by
itself, I don't know. But I do know it came out pretty well and was a
really easy thing to make except for the pot getting kind of burnt up
during the browning process. It's a decent pot, a soup pot with a
bottom that is not bad, but maybe I should have a thicker one.
Anyway, I don't like using the stove, only the stovetop, so for me to
discover that I can make a roast this way is great. When I simmered
them before they got sort of saturated. The browning and using less
broth seems scary at first, but now I have a feel for what is needed
and can begin to alter things a bit, not go so much by the book. I'll
try to remember about the cut up pork butt next time I'm up in the day
and there's a butcher to talk with. But I'll tell you, some of those
guys are helpful, but I don't think they know as much as we'd like to
think. Some are not official butchers anyway, just guys with white
coats working the meat department in the same way an entire hospital
staff wear doctorish outfits even if their only job is to wheel people
in and out of the x-ray room.

TJ