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.
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.
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.
How about pork belly and pico de gallo for Cinco de Mayo?
Since my visit to Chef Roble’s restaurant, Streets in Williamsburg, Brooklyn last month, where I had the most amazing adobo chicharrones, I’ve wanted to do something with pork belly. So I’m really excited to share this recipe with you. This is a spicy recipe, the adobo peppers with chipotle sauce in the marinade for the pork really packs a punch, so if this is too much heat for you, you can temper the spiciness by adding a tablespoon of agave to the marinade. If you are a real heat lover then you should add a sliced jalapeno to the pico de gallo.
A good accompaniment to this pork belly and pico de gallo would be rice, or you can slice the pork belly and stuff it and the pico de gallo into tortillas – a fantastic taco and will be a real crowd pleaser for pork lovers.
Cinco de Mayo is hardly the time to watch calorie intake so indulge and recreate my pork belly recipe.