katiekelley78

Excellent! The spices were perfect. We also added cilantro and fresh basil.

Excellent as is! Thank you for this recipe!

I've made this three times now, and as always, Chef John hits it out of the park. I made it as is. I served with coconut rice and salad. I also heated up the sauce (since it had raw chicken) to spoon on the rice. It definitely was not needed though. Perfect! Thank you! This one's a keeper.Update : this is STILL one of my family’s favorites! Thank you Chef John!

This was amazing! I made a shortbread crust with crushed shortbread cookies and butter. Perfect recipe as is.

This is my second time making it in 4 days. It is THAT good. I didn't change anything. It wasn't soggy like most my pork turns out. Superb. It is even better cold the next day. (at the beach) Thank you, Chef John!

I wrote a review about this already, but I wanted to add pictures. I make mini loaves with a pointer finger sized well for the sauce on TOP. I made last nights with Miltons GF Sea Salt Crip Crackers, and honestly I think it like them better. My niece is GF that’s why I had them. This is the most comforting yummy food. Thank you for the recipe! I’ve made it at least 20 times!