tag: pork
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Pressure Cooker Carnitas - pulled pork fast!
Mexican pulled pork for tamales, tacos, burritos, sandwiches and... lettuce cups! Thanks to the magic of pressure cooking the meat is tender enough to be pulled apart with two forks in just one hours...
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Rigatoni alla Castellana
In addition to thinly sliced pork and thick, chewy rigatoni pasta, this Pasta alla Castellna soaks up flavor from bacon, cream, brandy and cheese. But the fattening ingredients are balanced by a...
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Pork Souvlaki
Grilled Pork Souvlaki skewered with Bell Peppers served on a bed of Fried Rice
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There's the Rub
Fleisher's Spareribs call for a dry rub so flavorful, you may as well forgo the barbecue sauce.
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Missouri-Style Ribs & July 4th Menu
“Show-Me” barbecue sauce is the perfect sweet-smoky way to bring out the great flavor of tender slow-roasted ribs.
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Grilled Sliced Pork Belly
1 commentClassic Filipino recipe! Ask your butcher to slice a couple of pounds of pork belly about 1/3 to 1/2 thick lengthwise. Coat the pork with olive oil, and season with minced garlic, garlic powder, salt...
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Cherrywood-Smoked Bacon
Smoked over fresh-cut cherrywood logs for a full day, Nueske’s new all-natural cherrywood-smoked bacon is complete porcine bliss.
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Cook the Issue 2010 - Chinese Pork and Shrimp Dumplings
2 commentsWell, my husband and I teamed up to make these and we are still alive and married, HA. The end result was amazing!! I loved the flavour and the dough was easy to work with. Ill...
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Pork Medallions in Mustard Sauce
1 commentOne of my man's go-to recipes when he gets in the kitchen! Slightly adapted from Fine Cooking's Pork Chops with Mustard Sauce, using pork tenderloin medallions and capers.
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Use Real Butter
1 commentUse Real Butter is a blog that makes me hungry every time I read it.
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Cookbook Giveaway - Pig: King of the Southern Table
69 commentsFrom snout to shoulder and hock to tail, award-winning author James Villas leaves none of the noble hog unrelished in his new book, Pig. Read the review, check out three excerpted recipes, and learn how you can win a copy of Pig for yourself.
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How to Remove Silverskin from Ribs
1 commentWhether you’re cooking pork baby backs or spareribs, you’ll want to be sure that the membrane, or silverskin, covering the bone side of each rack gets removed. I'll show you how.
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Knock-Your-Socks Off Pulled Pork
Delicious and succulent pulled pork that can be used in a variety of dishes from sandwiches to salads.
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Southwest style Pork shoulder with veggies
Wednesday's are a get home late night, which means it's easiest to dinner in the crockpot I am always looking to invent new crockpot recipes, since I make one weekly. I also love mexican...
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A White Russian Pork
It's amazing what a good bottle of hard vodka will do for your pork!
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Shelter from the Storm: Pork Chile Verde
2 commentsThis pork chile verde, made with New Mexico Hatch Green Chiles, is so easy, inexpensive, and flavorful. Perfect for a winter dinner party or football on Sunday. Curl up with a...
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The Application of Salt
13 commentsSalt is one of the most important ingredients in all of cooking. When it is applied is often more important than how much is applied. Here is a grand tour of salt and its applications.
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Pig Candy
2 commentsRibs from Irving Mill restaurant in New York that will remind you why you eat meat. Or should.
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Good to the last drop (of lard)!
3 commentsMeat is more sustainable (and less expensive) when you stretch it to the max
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Spicy Jerk Pork Chops
Well, I wimped out on these a bit and used a red chili pepper on the same heat level as a jalapeno, rather than a habanero. The guy at the grocery store scared me and said that the habanero was...
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