pork

René Redzepi Shocked By The Deliciousness Of Slow-Cooked Pig Ears

Common U.S. bar fare stuns worldly innovator
Jan 7, 2015 2:00 pm

World-renowned Danish chef René Redzepi has been called a visionary. Often. We're talking about a guy who treats a two-year-old carrot like côte de boeuf at his acclaimed restaurant Noma in Copenhagen. So, it's quite striking to see the man who blows so many minds (red ants with crème fraîche, anyone?) seem entirely blown away by something many Americans would consider quite common nowadays: a plate of pig ears.

Slow Roasted Pork Adobo Recipe

Tender, tangy, spicy pork via The Philippines
Jan 6, 2015 2:00 pm

Adobo is one of the most common dishes in the Philippines, but cooked in a variety of ways and with different kinds of meats. The most common ingredients of adobo are vinegar, garlic, soy sauce, bay leaves and black pepper. I wanted to add another layer of flavor by adding the dry rub and roasting the pork in beer. The end result is tender flavorful meat with a hint of spice, and with the traditional adobo flavors.

10 Things That Might Surprise You About The Wild World Of Heritage Pork

The 'other white meat' this certainly ain't
Dec 11, 2014 11:00 am

First of all, to clear the air about what exactly heritage pork is, it's the meat from a distinct breed of pig — whose presence can be traced back to the time before industrial farming. Meaning, these pigs were the original "free range" back in the time when all animals were. Some heritage breeds have become rare and even close to extinction, so over the years there has been a push to bring them back. And as for the flavor, the most appetizing aspect of these animals? In a world where all pork products taste similar, heritage pigs rise above the rest. Here are some facts to know.

Chunky Pork And Fennel Pie Recipe

Infuse pie pastry with fennel for layers of flavor
Nov 19, 2014 12:00 pm

When it comes to the basics, look no further than a cookbook by renowned Test Kitchen master Pamela Clark. Her simple, triple-tested recipes are delicious and genuinely foolproof. Her newest book, Pocket Pies, celebrates empanadas, pasties, turnovers and more from the world of sweet and savory handheld pastry. 

Pork And Chorizo Meatballs With Pozole Broth Recipe

If it's meatball soup you crave, here's a spicy one
Nov 5, 2014 3:00 pm
Photo: Mark Boughton

We're sinking our teeth into Southern food master and FR contributor Chris Chamberlain's spectacular new cookbok, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular.

What Exactly Is Caraway, And Why Is It Such A Cool Secret Ingredient?

Found in braised lamb shanks, cookies, ice cream
Nov 5, 2014 11:00 am

Just one bite of a Reuben will immediately reveal whether or not you’re a fan of caraway, the anise, pepper, citrus packed — and often polarizing — seed that’s been added to rye bread historically for its digestion benefits. And just as the Romans fostered the ingredient’s growth by spreading its seeds throughout Europe more than 5,000 years ago, chefs and bartenders today are hard at work ensuring this spice rack underdog gets its due, extending its recognition beyond the traditional Indian, Eastern European and North African dishes for which it’s become best known. Let us take a close look.

It's Like A Piña Colada, But With Pig's Blood

Chicago bartender so went there
Oct 22, 2014 9:00 am

Greater collaboration between the kitchen and bar has resulted in all sorts of interesting food-booze mashups in recent years. But, at Chicago’s Kinmont, bartender Jason Brown has taken the culinary-cocktail crossover to another level with one ingredient, in particular: pig’s blood. More this way.

Bacon Craze Didn't Happen Organically. Pork Lobbyists Were Behind The Whole Thing.

Pig pushers led effort to put bacon on burgers
Oct 6, 2014 12:30 pm

It's hard to fathom these days, when bacon is used to sell everything from vodka to sexual lubricant. But, there was a time when Americans barely touched the stuff. How bacon became fashionable again isn't as simple as Americans rediscovering how great it tastes. There was a shadow PR war going on behind the scenes in the early 1990s, with the pork industry funding research into precooking technology, lobbying restaurant chains to add bacon-based menu items and even subsiziding recipe development.

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