Need some input! So first I bought some pork on sale, ground it, made some meatballs, had some ground pork leftover.
So then I made goyza, shred some cabbage, had some shredded cabbage left over.
So now I’m making curtido. I love spicy slaw with savory ingredients. My first time was in a Haitian restaurant, with meatballs, on Linden Boulevard in Queens, with my future husband!
So I’m looking for a recipe that will last awhile, has heat and crunch, and not something that leaves me with something ELSE left over that I will have to bug you in folks about.
Found three or so versions so far; one BIG difference is whether they include oil or not.
Any tried one of these? Lessons learned?