I tried this recipe with a modern twist, swapping palates for pork belly, as I couldn't find the former at my local butcher. I found the process of simmering the pork belly until tender to be a delightful exercise in patience, a stark contrast to our usual quick-cook meals. The surprising detail was the pickled-onion liquor — I'd never considered using it in a sauce before, but it added a wonderful tang that cut through the richness of the pork and gravy. This dish is perfect for the weeknight cook looking to elevate their routine. The long simmering time means you can prep it in the morning and have dinner ready when you walk in the door. The key to success is a good quality gravy and a heavy-bottomed pot to prevent burning. Serve it with some creamy mashed potatoes, and you've got a comforting, hearty meal that's sure to impress.