Honey Soy Ginger Pork Belly is a great Sunday dinner dish. Its sweet and salty base, with that zing of ginger, will remind your tastebuds that you’re alive by way of a jolt to your senses.Read More
Soy Ginger Pork Chops are marinated and then baked in the oven. It’s a simple dish which takes little effort but has lots of flavor.Read More
Here’s another Christmas Eve recipe for you, Pernil. It’s a bone-in pork shoulder slow-cooked in herbs and spices. You will need to spend quite some time in the kitchen, but the result is truly superb.
These Mole Rubbed Pork Chops are a spicy flavorful pleasure for the palate. One bite and you’re transported to a smokey, sweet and spicy place that you will not want to come back from.
The term “Mole” in this recipe is pronounced “Mo-lay”. So fear not, I am not talking about the weird burrowing creature (tee-hee). This Mole rub is inspired by the Mexican Mole sauce that is served over meat. It is dark, slightly sweet and smokey, just like the rub in this recipe.
I have a dish for you pork lovers – Sweet Spicy Mezcal Pork Belly. An indulgent dish for grown-ups, nicely sweet, smoky spicy and laced with liquor!
Ooh this is a good one folks, a true guilty pleasure.
Here’s another Christmas dinner idea, crown roast of pork with apple pancetta couscous. The combination of flavors in the dish are really nice. Once cut and served, the juicy pork chops are the perfect partner for the sweet savory couscous.
Crown roast of pork is a great dish for the holidays, it’s tasty, feeds a crowd and looks impressive once served.
Berkshire pork loin roast is a wonderful cut of meat, also known as Berkshire pork medallion roast . If you haven’t tried it, you should do so very soon.
Cinco de Mayo is around the corner, May 5, so how about some Mexican-style pork chops?
Ooh this is a great dish. Full of flavor, beautiful to look at, with just a little spice – just like me! Giggle.
It’s too cold outside in New York to grill a rack of ribs, and I cannot wait until warmer climes to sink my teeth into some tasty ribs. During the cold months, I bake my ribs in the oven, slow and easy. Check out this recipe for baked baby back barbecue ribs.
When I make a salad to be enjoyed as a main course, rather than an accompaniment to a meal, I like my salad to be hearty. I use vegetables that need much mastication, high on the chew-worthy scale. Which, of course, can take time to eat, but above all is really tasty. Today’s recipe, honey mustard pork summer salad, is just that.