Okay so I made this recipe. I have a couple questions.
1) the cinnamon definitely flavored the pork, bit it also sort of burned on the top. Any way to mitigate that?
2) Another similar recipe for this (but pan seared in cast iron) called for brown sugar to be added. If I had 2 tablespoons of brown sugar to the cinnamon before putting it on top, would this work to add a sweeter flavor? Or should I add the brown sugar when reducing the juices at the end.
Thanks in advance!
bon appetit
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