Generally, I can take pork or I can leave it. But when it's well made, which usually means well-seasoned and roasted with tons of garlic, I'm more amenable to eating it.
And that's exactly the case with this recipe. I got slammed with some horrible late-winter cough and chest cold recently, and ended up spending a couple days in bed.
My husband, bless his heart, came to the rescue, knowing I would need a recipe for this column. To give credit where credit is due, this is one of his creations.
Not only does he get a thumbs-up, I'm nominating him for Husband of the Year.