Unctuous Pork Belly

09. June 2009 Pork 0
Could there be a better word to describe pork belly other than unctuous? I’ve loved that word ever since I experienced the cooking of Chef Fergus Henderson in London back in 2005. Seeing that word in the New York Times a few weeks ago when they featured Adam Perry Lang’s Serious Barbecue recipe brought back ...

Chicken-Shank-Chorizo Casserole

06. April 2009 Chicken, Pork 0
La Tienda is my new favorite online store. When a package of cooking chorizo arrived in the mail last week, I knew I had to make a very hearty stew with it, I just didn’t know with what. At Whole Foods, I debated if I should pay $13 for two duck confit legs. The current ...

Crispy Pigs’ Ears Salad

23. February 2009 Blood + Offal, Pork 1
I’ve made pigs’ ears salad at home before, but this version is crispier, saltier and more perfect with beer. This is for my friend, Hafeez, who liked the Irving Mill version a lot when we ate there. At home, I fried the ears in really hot oil while standing on a short step-ladder. I wanted ...

Pork Roast Thai Green Spices

05. January 2009 Pork 0
This Jamie Oliver lamb recipe may seem to require a lot of ingredients but once you have them, all you need to do is toss everything together to marinate the meat. I substituted the lamb with pork roast and served it to guests for my mother’s 61st birthday. I didn’t even use salt because all ...

Pernil, Pork Shoulder Roast

18. December 2008 Pork 0
I texted Lily when I saw a $9 pork shoulder at Fairway: what do I need to make pernil? Pernil, or roasted pork shoulder, is a Latin dish served as part of a feast, usually with rice and beans. I grew up in Washington Heights with my Dominican friends and have always eaten pernil at ...