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Luau Pork Teriyaki

In Asian by Mike StinesLeave a Comment

Here is the classic, Japanese-influenced Hawaiian pork. The Japanese brought teriyaki to Hawaii when they came to work in the pineapple fields, but it was Hawaiian cooks who added ginger and garlic and created a marinade from the glazing liquid.

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Roasted Pork Sirloin

In Pork by Dave DeWittLeave a Comment

While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to complement the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast.

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Posole (Pork and Posole Corn)

In Holiday & Seasonal by Mark MaskerLeave a Comment

This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of the stove provides a welcoming fare for holiday well-wishers. I can’t remember any holiday party or dinner that I’ve attended that this stew hasn’t been served. At my house this is a staple on Christmas Eve. I always have a …