Knife and Pork

Let's do some word association. Christmas ham! Did you think of a large pink slab of meat with a brown exterior studded with pineapple rings, cloves and maraschino cherries? Yikes. This is more serious than we thought.

We're all about the pig here at Food Republic. This intense fascination would be considered dangerous if there weren't so many others like us out there. From the crackle of its crispy skin during a roast to the harsh hacking of its carcass, nothing goes unappreciated. Odes of adoration are made to all its perfect forms: bacon, porchetta, sausage, bacon…. Here are some stories for your viewing and salivary pleasure.

Brining has long been the professional chef’s secret method for keeping some of the leaner cuts of meat tender and moist. I find brining works great with pork loin, which is pleasantly mild, and in this simple recipe I add a bay leaf and peppercorns for a subtle flavor accent.