Fall is here. We made sauerkraut a while back. The weather cooling (I hope). A comforting dish of tender flavorful pork with soured cabbage and prunes makes sense. Impatient? Skip to the recipe. I have a couple of posts about this cut that you can find by typing in “coppa” in the search box […]
Sous Vide Coppa and Sauerkraut Read More »
Brining has been in the culinary home cook’s lexicon for the better part of maybe 15 years now. I first heard about it in a beloved episode of Alton Brown’s “Good Eats” where he brines the Thanksgiving turkey. It sounded so damn cool and science-y. It is a powerful trick that anyone can do and
Equilibrium-Brined Pork Belly Read More »
Mid-week dinners do not have to be boring, sloppy or rushed. A meal like this looks great, tastes awesome and comes together in less than an hour. The only shopping i did for this was to stop by at the store to figure out what the protein is going to be. It could’ve been
Pork Tenderloin, Cauliflower and Brussels Sprouts with Cider Sauce Read More »
Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be more versatile than just a salted and cured coppa. I’ve seen several recipes in books and restaurant menus recently that treat this marbled cut like an awesome pork loin. It has
Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas Read More »
How does barbecue done in a three star restaurant look like? Like this dish that I made using the last third of pork belly I had. It’s a one bite of porky smoky spicy and pickle-y goodness! In more detailed terms we have a cube of cured and spiced pork belly, topped with pickled vegetables
Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits Read More »
When Jason from Yonder Way Farm asked me if I want the pork belly pieces he had on hand as I was picking up some meat from him my instant response was “well, of course I do!” These are nice slabs of about 5 lbs each and around 2 inches thick. I only wish they
Thai curries are one of my favorite south Asian foods that I don’t cook as much as I should. Every time I make it at home from scratch by pounding (actually, usually I use the food processor and then finish the paste in the mortar) together chilies, lemongrass, shallots, galangal and a host of other
Thai Curry Pork, Forbidden Rice and Watermelon Read More »
I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion of loin, tart cabbage cooked with onions and bacon, seared marinated mushrooms and a rich flavor-packed pork sauce
The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni Read More »