Braised Pork with Udon Noodles & Spring onion & Black Vinegar Dressing
What is it about braised pork? I love it but I guess it is because I grew up with it. In Filipino cooking, braised pork is a norm, like in adobo or sinigang, a dish cooked in tangy clear broth seasoned with tamarind juice, a dish so clean in flavours, light and not too “porky”. Seriously, you can braise pork and drink the juice!?!? Think about it, you wouldn’t drink the juice off a roast pork now would you?