Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
23 Comments:
I know it's silly, but one of my favorites it just a great BLT. This is easily done during the summer when I can get to the Union Square Greenmarket in New York City. I get good bacon (I'm partial to Flying Pigs), a big juicy tomato (one of those heirloom red ones whose name escapes me right now), and some lettuce. I cook the bacon till slightly crisp, but with some give in it still, and while it's warm, I place it on lightly toasted bread (white peasant, also from Greenmarket). Of course the bread has a decent coat of mayo on both sides. Mmmmm....I could eat one every day during the summer. I wish I could eat one right now!
Meg Hourihan at 7:38AM on 03/01/07
i second the BLT; it's my all time favorite sandwich along wiht the reuben (not pork, but hey).
one of our favorite pork recipes is from bobby flay's "boy gets grill" book. i think it's called pork tenderloin a la rodriguez with mojo and guava glaze. we make it time and time again (on a charcoal grill :) ). the mojo is made from a habanero pepper and orange juice reduction. it is really great. if anyone wants the recipe i can send it out.
also, i'm a big fan of bacon on anything. you just simply cannot go wrong with pig.
french tart at 8:03AM on 03/01/07
found the bobby flay recipe on epicurious.com:
http://www.epicurious.com/features/entertaining/recipes/234838
seriously, you ought to try this.
french tart at 8:08AM on 03/01/07
This is one of my favorite recipes that I pull out often in various forms--a maple-mustard glazed pork chop w/ quinces. Since quinces aren't in season this time of ear, I replace with a nice apple like a Pink Lady of Fuji or a firm red pear.
Husband at 8:45AM on 03/01/07
Clearly, I'm going slowly insane with my links. Here is the recipe for maple-mustard glazed pork chop.
Husband at 8:52AM on 03/01/07
Hey, while you guys are sharing these recipes, can you also share some advice on how to cook pork without drying it out? I would love to hear it.
toastykitten at 9:56AM on 03/01/07
That's like asking, "Which is your favorite child?"
How can one choose between Cuban Braised Pork Butt or Milk Braised Pork Loin? I'm supposed to favor my Bacon/Parmesan Pork Burgers over the Pork Empanada or prefer Pulled BBQd Pork to Pork Medallions in Apple Cream Sauce? Oh sure, and now my other piggy loves are hurt that I didn't mention them.
Kevin at 10:01AM on 03/01/07
toastykitten, brine it first, works every time for me.
french tart at 10:18AM on 03/01/07
I second the brine recommendation. Also, if you buy heritage pork or something from a small farm, your chances of getting a nice, flavorful fatty piece of pork are increased. Factory farm pork, in an attempt to be "the other white meat" and be seen as healthy, has had most of its fat bred out of it. So it's dry to begin with. And it's hard not to make it worse by cooking it.
Meg Hourihan at 10:37AM on 03/01/07
Pick up a pork shoulder. Brine for 12 hours. Rub it down and let sit in the fridge over night. Smoke for 12 hours (I like a mix of hickory and apple woods). Pull and enjoy.
Joshua Bousel at 10:44AM on 03/01/07
This is my favorite pork dish. The key is to not over cook...which dries out pork. http://www.epicurious.com/recipes/recipe_views/views/106214
malenky at 11:14AM on 03/01/07
I'm with Megnut and French Tart about brining. I rarely cook pork without a bit of brining. Even an hour will get you a long way. I also think there other more sinful ways to reintroduce fat to potentially dryed out pieces. Things like fat back, salted pork and wrapping in bacon can really send things over the top.
Husband at 11:49AM on 03/01/07
Quick pork recipe- I honestly don't remember where I got this- pork chops with onions, fennel seed & cider vinegar. Cook sweet onion (pref. Vidalia) in nonstick pan. Remove to plate. Brown chops (seasoned with salt & pepper) in a little canola oil in same pan. Once slightly browned, add some cider vinegar (you can always add water if you add too much vinegar). Cook a little longer, remove chops. Put onion back in pan and add fennel seeds. Cook until sauce is reduced, stirring up any brown bits. Put on top of chops & serve. Quick, easy & tasty!
BaltimoreGal at 12:12PM on 03/01/07
The husband is big into BBQ and one of our favorites is a pork butt cooked slowly for 8-10 hours until it is pullable. Pull the pork, slather a bun with BBQ (KC Masterpiece is our favorite) and layer on the cole slaw. MMMM good! The left over pork makes great burritos as well. As for the 13 year old member of the house---if there is bacon on it, it's gotta be good.
swimmom at 12:14PM on 03/01/07
It will have to wait until later but I will post a version of my grandfather Leroy's genuine South Georgia vinegar-based barbecue sauce. KILLER on any fresh pork- lean or fatty.
BaltimoreGal at 12:15PM on 03/01/07
I love a simple jerk pork - marinate the pork tenderloin in your own jerk sauce or President's Choice has a pretty good one (I have a friend from Jamaica so she brings me the good stuff when she goes home!) for a couple of hours and then BBQ; doesn't dry out at all and has an outstanding flavour.
Also, with pork chops I love to cook them with dijon mustard, onions, wine and a little stock to make a sauce with afterwards....yum!
culinarymisadventures at 12:18PM on 03/01/07
Spareribs, favorite rub, smoke, and about 8 hours...
FoodZealot at 12:31PM on 03/01/07
Yes, BLTs. Although (and call me a philistine) I like them even more with some avocado.
Or some of that fantastic, relentlessly fatty pork you find in serious Chinese restaurants.
cmballa at 12:48PM on 03/01/07
I'm with Kevin...it's like asking who's your favorite child! Imagine my excitement when checking out the website today only to find it devoted to pork...my second favorite food after beef! :-)
I love a nice roast pork loin...I often stuff it with whatever happens to be on hand....onions...apples...cheese...figs.....and then rub the outside with fennel seed, sea salt & peppercorns that I've ground together in a mortar & pestle. After that I love to cook it on the grill with indirect heat. I've found the best way to keep the a roast moist is both stuffing, but also cooking it rare & allowing the residual heat to finish the cooking.
This came at the perfect time...I have a 10 lb. pork loin waiting in my fridge to be cut into chops & roasts & devoured! :-)
mepolo at 2:05PM on 03/01/07
My favorite way to cook pork?
Let some bacon sizzle to a crisp and enjoy. Yum!
I also love a honey-spice glaze (with cinnamon, cloves and cardamom) on pork chops.
Amy Joe at 4:35PM on 03/01/07
twice-cooked szechuan pork belly! Poach a pork belly in plain water for 20 min. Let it cool, then slice into inch-think pieces. Heat a wok with oil, toss the pre-cooked pork belly slices and fry until slightly brown. Toss in some veg (red capsicum and snakebeans for example), cook for a couple of minutes, then add a sauce of hoisin, chilli, dark soy, light soy and sugar. Serve with jasmine rice. Enjoy!
turkiyaki at 5:55PM on 03/01/07
I don't really have a favorite pork dish, either. However, I did make pan roasted pork tenderloin with an apple-onion sauce deglazed with Apple Jack (no, not the cereal,) and filled out with reduced chicken stock for my practical final in culinary school.
What really made me comment, though, is the brining of pork. If it's grocery store pork, be very careful and make a weak brine because most grocery store pork products have already either been brined or had a brine injected into the meat. It's really easy to over-brine grocery store pork.
Calichef at 3:48AM on 03/02/07
Umm, throw pig in pit with coals. Cover with banana leaves. Wait a few hours. Uncover and eat :)
femmebot at 7:05PM on 03/02/07