f u l f i l l m e

( Garlic Pork Roast )

Alterations:
- Didn't brown first
- Used more broth

Notes:
A little dry, but still tasty. Not sure how to remedy the dryness. My theories is that the dryness was caused by either (1) the liquid not covered the meat completely or (2) the cut of meat.

I made some tacos out of the leftover spareribs. I accidentally dumped half a bottle of crushed red pepper flakes on the meat -- the lid was flip top, but I thought it was a twist off. Anyway, I think it worked out pretty well with the undertone of sweetness from the previous seasoning, though I don't think the bf liked the mixed flavors very well. Either way, I'm just proud that I didn't waste all the leftover meat ^_^

( +2 )


( Oriental Spareribs )

Alterations:
- Added soy sauce and worchestershire sauce
- Decreased cornstarch and sweet & sour sauce
- Used 2.30 lbs more meat

Notes:
In retrospect, I should have increased the cornstarch, but this recipe wasn't what I was originally following. I was using the one they had in their manual, which I couldn't find when I set to make this so I looked it up online. The point is, the requirements were all different for that recipe, but I ended up winging it anyway. They turned out great, though I forgot to add hot sauce.

I had them on high for about 30 minutes in the morning, straight out of the fridge. Then I turned it down to low and left around 7:05am. When I came home at 4:30pm, I unclamped the lid and let it sit on low until about 5:30pm.

My bf's dad gave us some marinated ribs, so all we had to do was throw them in the oven. Yum!