Pozole with pork is a classic Mexican dish. Recently I decided to make it for the staff meal. Pork is a hard sell for some of the crew. But I did have some satisfied Mexicano's on staff who came back for seconds. I used my old pressure cooker for cooking the...
Pigs trotter can be the making of a great meal. Braised tender or roasted to crisping its skin, it is terrific for the German specialty schweinshaxe which I made recently. That dish led me to try using it for a batch of cotechino (or zampone), a trotter stuffed with...
Mangalitsa is a heritage pork originating in Hungary. It's a fat, amazing cut of meat brought here by a New Jersey-based charcuterie called Mosefund. I was introduced to Mangalitsa when Mosefund owner Chris Anderson came as a guest to my...
My charcuterie friend Jonel Picioane has the most awesome store. His Sunnyside market was my go to shop where I buy nduja and all sorts of good things. But to visit his Ridgewood European Pork store....well, it's smoking! Literally as you walk to this hidden gem...
Yes, pigs - or pork - can have poetry, at least when done in the right pot. I spent the last few days exploring the rich satisfaction often found in dishes made with pork. First came pork tamales, a pre-Colombian delicacy of steamy corn masa, that I mixed with...
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