Stick a Pork in it 🍴 🐖
Talking Pork, Plus the October Review
I’m really not into food trends (surprise, surprise 😂)
My contrarian nature for food trends is because something good or tasty is then adopted by every restaurant, dining room, blogger or chef… only then to be bastardized into oblivion; resulting in a plate that’s no longer even a remnant of the original.
It’s no secret some of my least-favorite food trends are
Avocado Toast
Putting an Egg on everything
Micro-greens for “fancy color”
Gourmet Burgers
Deconstructed dishes
Not to mention the grotesque TikTok abominations like “Flaming Cheeto Mac ‘n Cheese”, Nacho tables, Pancake cereal, Donut cereal… I’ll stop there.
No wonder the Western palate has been dulled beyond belief 😩
Now it’s become fashionable and trendy to avoid pork…
Yeah… one of the most usable and useful animals to mankind is now “not cool” and should be avoided.
What would a pork-less eating world look like?
It would suck.
*Obviously if you avoid pork for religious reasons I’m not referring to that.
Pigs are the ultimate nose-to-tail animal.
The quality of pork goes to how the pigs are raised. Pigs have very few sweat glands and in order to cool themselves in heat they will cover themselves in mud.
The people who are bellyaching about pigs eating feces etc are overblowing a huge point. Yes, pigs are scavengers… if they are raised in a clean environment and fed regularly this isn’t an issue.
Go look at the footage of Iberico pigs in Spain roaming the hills and fields, feasting on acorns and hazelnuts. These are not disgusting animals. They are amazing creatures that provide us with amazing opportunities for good eating.
Yet, many people are still hung up on 60 year old data about trichinosis and other parasite issues that are basically non-existent these days. You’re more likely to get e. coli from tainted lettuce than a pork related parasite issue.
I spent many years working with pig farmers raising absolutely stunning quality pigs. Heritage breeds like Ossabaw, Duroc, Berkshire, Mangalitsa all with their own unique qualities.
Many cooks who worked with me learned great butchery skills because whole pigs would be delivered and broken down right in my kitchen.
Every part of the pig is usable and can be made delicious.
Aside from chops, shoulder, belly and hams…
Pork liver mousse
Braised and stuffed trotters
Pigs head pastrami… or head cheese (made from the entire head)
Bones for broth
Skin for chicharron
Bladder and intestines for sausage and charcuterie casings
Deviled kidneys
Blood for morcilla sausage or black pudding
Ears and tails, poached then fried crispy
All trim ground and seasoned; made into sausages or fermented and dried for salami
Think, if we didn’t cook with pigs… charcuterie as we know it wouldn’t exist.
A whole segment of Italian 🇮🇹 cuisine would be extinct:
Pancetta
Guanciale
Prosciutto
Salami
Pepperoni
Soppressata
Mortadella 🤤 🤤
+ the >50 other kinds of fermented and aged pork salami’s… gone, not to be enjoyed.
China 🇨🇳 , Thailand 🇹🇭 , Philippines 🇵🇭 , Vietnam 🇻🇳 and other Asian countries use pork as a main protein in many regions. (Like the insanely delicious Moo Ping recipe I already dropped)
In France 🇫🇷 , pork is given a respect bordering on religious. Pâtés, terrines, rillettes and those stuffed trotters are all delicacies that have stood the test of time.
Spain? 🇪🇸 They even butcher the pig differently to get specific muscle cuts that are prized in Spanish cuisine. Add in aged Jamon… morcilla, sausages, chorizo… pork is a crucial part of the culture.
In the USA 🇺🇸 , Pork & BBQ… whole hog, smoked racks of ribs, pulled pork shoulders, hot links, bacon, fried bologna and don’t forget pickled pork which is mandatory for legit Red Beans & Rice… all integral to many parts of the country.
I’ll stop there but didn’t even touch on Germany, the UK… and many other countries.
So the trend of avoiding pork, one of the culinary world’s greatest ingredients?
I’m sticking a fork in that today 🤌🤌🤌
Keep an eye out, this weekend I’m dropping one of my favorite pork recipes that will make you look like a kitchen pro at home. It’s gonna be tasty on steroids.
October Review
Packed with flavor this was a month filled with kitchen alfa.
Top 10 Seasonings
I gave my top 10 store bought/premade seasonings to give you easy options when cooking in a rush. Especially love the salad dressing seasoning that makes probably the tastiest dressing that isn’t 100% homemade.
Smarter… not harder. 😉
Curry Magic
We took it up a big notch with a step-by-step into making the classic Lamb Rogan Josh.
I got multiple dm’s from Subs who reported people demanding 3rd servings 😆 . This is a must-have flavor bomb for your recipe toolbox and I walk you through the layering of flavors to perfection.
Tired of Boring Rice
This Persian herbed rice with crispy bottom “crust” is a mind blower. This was the first video embed that I’ve dropped to walk through, visually, how to get the perfect crust that so many people mess up.
Sabzi Pollo with Tahdig… 🙌
Updating a Classic: Chicken Piccata
I’m going to be looking forward to doing more “Classics Updated”… eating this diners were left speechless except a few “ooh’s” and “ahh’s”. A reminder of why classics are… classics. When done right 😉
Mango 🥭 Coconut Sticky Rice 🥥 🍚
Took this Thai 🇹🇭 staple and made it perfect for home cooking. Not too sweet, letting the mango and coconut shine… and that unctuous sticky rice.
Simple and delicious… make sure you got good mangoes.
Stay Tuned for Crispy Pork Belly that will make your taste buds melt into culinary delight submission. 🙌
Until Next Time 🤝