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 hominy...
Our Favorite
Pork
Cotechino
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...
Mangalista Burger
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...
Jonel Picioane – Master butcher/Charcutier
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 in...
Dans tout cochon réside un poète (in every pig resides a poet)
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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