Help! My braised pork is too cinnamon-y. I used this recipe: http://www.melissaclark.net/blog/2011/03/pork-stew.html. What can I do (now)?
I followed the recipe exactly, too (which is rare for me). Do I just have a super strong kind of cinnamon? The sticks were big and fat, so I actually only used one, but broke it down the middle. Is there anything I can add to tone it down? Help!! Thanks so much, everyone. ;o)
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