Plan for tomorrow’s pork GOPM
Tune in late tomorrow to find out what actually happened. UPDATE: Recipe now updated to actual.
2.25-qt Staub round cocotte, sprayed with olive oil, then wiped out with paper towel. Add the following in layers, listed from bottom to top.
rice pearled barley (just thought it would go better)
2 Tbsp apple cider vinegar
chopped onion or shallots or sliced leek
4 cloves garlic, minced (added)
boneless pork chop cut into chunks
freshly ground pepper
sliced spicy linguiça (and sliced chorizo: had some left)
1/2 head green cabbage, finely chopped
1 Pink Lady apple, diced (including core and seeds)
1.5 Tbsp toasted sesame oil
2 tsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp gochujang sauce
1 Tbsp tamari
1 Tbsp Amontillado sherry
I used a tiny whisk to break up the gochujang sauce so it would mix in better.
Cover, put in 450ºF oven for 45 minutes, remove, and let sit 10 minutes, then serve.