For the record, it’s SO hard to make crock pot dishes look good in photos. If you don’t believe me, just Google ‘crock pot pork’ and see the images that come up.
Stylized hairy dog poop. That’s what.
I’m also going to go on record and say this is my favorite Asian slow cooked pork recipe.
This recipe uses rice wine vinegar and Tamari (Gluten free soy sauce.) Both of these are considered “Primal’ as the vinegar and fermentation negate any grain/legume issues.
Tamari is considered an original Japanese soy sauce. Most Japanese soy sauces today have equal quantities of wheat and fermented soy. That’s bananas. But Tamari is just the “runoff of miso as it matures’, so it’s much more pure.
The ingredients are listed as “Water, Organic Soybeans, Salt, Organic Alcohol (to preserve freshness)’
So drink up.
Speaking of fermentation…
I’m using the continuous brewing method and I’m psyched to fiddle around with different flavors. I’m also psyched to stop dishing out $4 for every 16 oz bottle of store-bought Kombucha.