Almost as close as you can get to authentic Chinese food in North America! This recipe combines marinated pork shoulder, ginger, garlic, hot chiles, fermented bean sauce, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here’s the first part of that big adventure: Dr. BBQ’s pulled pork stuffing and a pulled pork gravy.
You don’t want turkey or even turducken – a turkey stuffed with a duck and a chicken – for Thanksgiving but you want a spectacular meal. How about a pork loin roast?
Sriracha isn’t supposed to be green. I know this because it’s red. It’s always red. It’s always BEEN red. I’ve never seen green sriracha in my fridge before. If I had, I’d have believed it to have gone bad. Until now.
Pork chops being one of my favorite foods ever, I was pretty eager to see what Dr. BBQ had to say about them in his latest cookbook, Pork Chop: 60 Recipes for Living High on the Hog. I was not disappointed.
For the second part of my pork bribe to Santa, I ground up Christmas breakfast sausage. Not just any sausage, though. I used the pork belly trimmings left over from the slabs of bacon I cut up for curing last week.
Slice it however you want, pig is yummy. I don’t think there was a need to rename the various cuts of pork chops after beef cuts since there are two types of carnivores on this planet–those who embrace the ham beast in all of its tasty glory, and those who don’t. Re-naming pork chops after cow cuts isn’t suddenly going …