Braised pork loin with onion, potato, sauerkraut and thickly cut dill pickles in a stock of beer, mustard, caraway seeds, dill and other herbs.
I bought the Morphy Richards Multi-function on a post-Christmas sale, and I was very impressed with the flexibility and convenience in this cook. The whole braise was performed in 1.5 hours, and left the pork falling apart under the fork. The “East Nostalgic” portion of this dish came from the addition of the dill pickles, and some adjustment to the standard herbs.
by throneofashes