Cooking pork shoulder (butt) sous vide makes this most delicious and versatile of cuts even more convenient and easy to use. The pork is cooked in two […]
Pork
Salame di Sant’Olcese
I make a lot of fresh sausage on a regular basis, but rarely do I make a dry cured fermented sausage. That’s primarily because I […]
Momofuku Ramen
I’ve had David Chang’s Momofuku Cookbook for a couple of months now. It is a very good, fun read and the recipes look so porky […]
Pork Daube with Wild Mushrooms – The Terrine
As I mentioned in the last sentence of my Pork Daube post, the leftovers are delicious. We ate it for a day or two afterwards, simply […]
Pork Daube with Wild Mushrooms
I get home Thursday evening from my business trip and start flipping through Paula Wolfert’s “Mediterranean Clay Pot Cooking” to pick a recipe to try […]
Pork, Apples and Polenta Cakes
For one reason or another I had a bunch of apples at home. It seems whenever we go to the store we buy apples whether […]
Pork Belly Teriyaki with Burdock and Soy
I still had some soy pudding and lime sugar from the Alinea beef recipe I made recently and I hate to waste any […]
Cotechino with Polenta
Cotechino is a traditional sausage from Emilia-Romagna region in Northern Italy. It is traditionally served on New Year’s Eve. Italians serve it with lentils (to […]
The Belly of The Pig…
….is one deliciouse piece of meat, fat and gelatin! I am talking about that same cut you make bacon from. Maybe your local Megamart […]
Timpano al Antica
Have you seen Big Night? No! Well you need to. When thinking about a film that deals with food, very few movies come close to […]