Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas

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 hasContinue reading “Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas”

Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits

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 vegetablesContinue reading “Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits”

Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette

A bit more complicated to make than those delicious pork buns is this dish from Thomas Keller’s Under Pressure using the second chunk of the pork belly I had. Pork and apples is a classic combination that always works well. On top of that we have strong sweet-tart flavors and sharp mustard with chard toContinue reading “Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette”

Terrine de Tête de Cochon

A pig’s head, or half of one as I have here, is not a pretty thing. No matter what the great Fergus Henderson says a whole roasted half of a pig head is not a romantic meal for two. Most find it unappetizing and gnarly. I get it. It is however delicious. To get to that deliciousnessContinue reading “Terrine de Tête de Cochon”

Cotechino, Lentils, Polenta and Salsa Verde

Every year for New Year’s Day I usually have a Cotechino served with lentils on the table for dinner. I posted about this Italian sausage before here. It incorporates a good proportion of pig skin into the meat mixture and ends up with the most amazing unctuous rich texture. It’s all offset by balanced spicingContinue reading “Cotechino, Lentils, Polenta and Salsa Verde”