Ingredients: 1 1/2 pounds pork shoulder cut in 4×1/2-inch pieces 4 oz pork fatback cut in 1/2-inch pieces 13 1/2 oz unsweetened coconut milk 2 Tbsp. fish sauce 2 Tbsp. Thai thin soy sauce 1 Tbsp. sugar 1 teaspoon kosher salt 3/4 teaspoon white pepper ground 1/2 teaspoon curry powder 1/2 teaspoon turmeric ground 3/4…
Highlighting Pork’s Potential
Dubuque (Iowa) Golf & Country Club’s Executive Chef, Chad Myers, strives to develop creative pork-centric dishes. I know it’s cliché, but I love pork. I love everything about it. From its versatility to the wide array of cooking techniques you can use to prepare it to the way it can impact flavor—pork is the perfect ingredient.…
Braised Calabrian Capocollo Sandwich
Braised Calabrian Capocollo Sandwich Recipe courtesy of National Pork Board Yield: 8 Sandwiches Ingredients: 3 heads radicchio 8 slices Gruyere cheese 8 buns 1 coppa / pork butt 1 white onion diced 3 cloves garlic 1 cups red wine 3 quarts pork stock 1/2 can crushed tomatoes 1 bunch oregano 1 Tbsp. fennel seed 1 Tbsp.…
Pork for the Fork
Bacon and belly are big. Here’s why.
For Real-Time Food Trends, Track Social Media
Analysis of more than 30 million posts made over 13 months on Facebook, Twitter and Instagram revealed that the traditional “American” meal now has many ethnic influences.
The Art of Cooking Low and Slow
Chefs are playing with heat to create smoky, succulent, melt-in-your-mouth, fall-off-the-bone- fare.
The Fresh Chef of Bel-Air
This Month’s Recipes Frozen Nougat Eggplant Caviar Timbale and Tomato Coulis Yves Bainier, Executive Chef, Bel-Air Bay Club Whether it’s fish from the docks or hunting mushrooms in the forest, an uncompromising desire for the freshest ingredients has always been part of Yves Bainier’s life. As Executive Chef of the Bel-Air Bay Club in Pacific…