Category Archives: Pork

Pork Stew w/Oyster Mushrooms

Pretentious but so good

Pretentious but so good

Oyster mushrooms… beautiful, delicious, and possessing a hipster pretension that’s off the charts. When I saw them at the farmers market I had to have them.

But back to the pork. These mushrooms have a deep, round and light taste. Pork stew’s perfect for maximizing their goodness. The stew itself is simple and comforting, like a big hug, and the additional splash of acid from fresh lime gives it that extra push.

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Filed under Main Courses, Pork, Soups & Stews

Home Cured Bacon

Some folks think of a cold remedy when they hear ‘home cure.’ Not me. I think of bacon, and there’s no better way to get some of the gateway meat than to make it yourself. To top it off, this is a case where homemade costs less than store bought. It’s easy, cheap and much better than anything off the shelf.

A thing of beauty.

A thing of beauty.

The only hard part is getting the two main ingredients: pork belly and curing salt. If you’re in DC, pork belly is sold at the Eastern Market, and the current price is $4.35 a pound*, and curing salt can be ordered from Amazon**.

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Filed under Pork, Technique & Dirty Secrets

Green Chile Stew

I grew up in New Mexico and now live in Washington, DC. How is this relevant? In New Mexico we know chile but in DC we know pork. And pork is the only thing that can go in a green chile stew. This dish itself is really easy. And, like most stews, it can be elevated to a new level by serving with a poached egg.

4 Green Chile Stew

The trick is to cook on low heat so that the acid from the chile gets all the way into the pork.

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Filed under green chile, Main Courses, Pork, Soups & Stews

Oven-Cooked Pork Ribs, Wet or Dry

This is one of the ultimate comfort foods.  It’s as basic as a rural tradition can be without involving cousins who marry.  This is food meant to feed large groups of people with the least amount of effort (let’s face it, the folks cooking ribs usually spend more time drinking and socializing than anything else).  So if you’re wrapped up in a sophisticated recipe or stressing over the finer points, you’re doing it all wrong.

Wet or Dry, the Trick’s to Go Low and Slow

So get over it.  Take a breath.  Have a drink.  Enjoy the ribs.

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Filed under Main Courses, Pork

Sausage Stuffing (chicken or pork)

This recipe yields enough for a 20 pound holiday bird.  Reduce ingredients proportionally for a family size chicken or duck.

bringing good things together

Also – if you’re using sausage links remove the casings before cooking.

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Filed under Pork, Poultry, Sauces & Stuffings

Braised Pork Loin

Braising doesn’t always take time.  With a little practice this elegant meal can go from prep to table in about an hour.

rustic & charming

 

This recipe calls for butterflying the meat in preparation for seasoning, a technique that adds flavor and saves on marinade time.

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Filed under Main Courses, Pork, Technique & Dirty Secrets

Center Cut Pork Roast Barbecue

Comfort food is an art & barbecue’s an expressive medium.  You want to balance the substance of fat with a tang of spice for that feeling of mellow satisfaction.  Like all things simple the trick is to limit your selection and quantity of spices so that the tastes are distinct and complimentary.

pork roast BBQ

All the spice selections are to my taste, so you can substitute whatever appeals to you.  Fashion sense aside, spice is an accessory so try to limit variety–salt, pepper and a few specific flavors–in exchange soothing familiarity.

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Filed under Main Courses, Pork