Posts tagged as:

pig

Trotter Gear

February 12, 2010
Thumbnail image for Trotter Gear

At the other end of the meat case at H Mart where I found the oxtails was a lovely display of pig’s feet. If I’m going on a braising jag, I thought, I might as well go all the way. I had a recipe in mind, so I left with a bagful of animal extremities.
In [...]

Read the full article →

Momofuku Pork Buns

February 4, 2010
Thumbnail image for Momofuku Pork Buns

My recent trip to H Mart was for more than informational and educational purposes. I was in search of a key ingredient: frozen Chinese mantou buns, which I had been unable to find at any of my local markets. I wanted to make the famous Momofuku pork buns, and the bread was the missing piece.
Of [...]

Read the full article →

Lardo

December 30, 2009
Thumbnail image for Lardo

It’s not a pre-New Year’s motivational insult, it’s Italian cured pork fat. I had three pounds of pork fatback that was a gift from my CSA, so I looked for something to do with it. My choices came down to using it to make sausage (a project for the new year) or lardo, and the [...]

Read the full article →

Meat Crazy

December 20, 2009
Thumbnail image for Meat Crazy

The threat of bad weather will always separate the hardcore cooks from the dilettantes. There we were, lined up next to a freezer van, waiting to score this month’s CSA delivery before the storm arrived. As always, it was worth the wait. This month’s haul included a whole chicken breast, ground beef, ground lamb, both [...]

Read the full article →

Porchetta with Roasted Fingerlings

December 19, 2009
Thumbnail image for Porchetta with Roasted Fingerlings

I had forgotten about this pork dish, a Tuscan classic that She Who Must Be Obeyed and I ate on our honeymoon in Italy, back when Sylvio Berlusiconi was first running for office and not being punched in the face.When I saw Anne Burrell make it (the same episode as the Passato di Ceci, video [...]

Read the full article →

Guanciale

November 24, 2009
Thumbnail image for Guanciale

At the end of the post about my first attempt at curing meat, I wrote:
I found two hog jowls in the Belm Research Kitchen Deep Storage Facility. Guess what’s next?
What was next was making guanciale, which is done by salt-curing and drying the meat from a hog’s jowls. It’s a simple process that requires little [...]

Read the full article →

The Perfect Snack, or a Bag of Crack?

October 14, 2009
Thumbnail image for The Perfect Snack, or a Bag of Crack?

About eight years ago I tried the Atkins Diet. I lasted for almost a year, but I knew early on that I was doomed to fail (the result of all diets that can’t be be described as “eat less, exercise more”) when I failed to embrace the snack consumed by all hardcore Atkins-ites: the pork [...]

Read the full article →

Fergus Cooks a Pig’s Head

August 28, 2009
Thumbnail image for Fergus Cooks a Pig’s Head

After I described the Whole Hog Dinner to a curious He Who Must Not Be Ignored, he grew quite indignant: “You ate pig’s head and you didn’t save me any cheek? That’s my favorite part!”
Feeling guilty of parental malfeasance, I assured him that there would be more opportunities to sample pig’s head. Thanks to a [...]

Read the full article →

Four Magic Words

June 29, 2009

Tasty salted pig parts. To paraphrase Bob Dylan, there’s no part of that phrase I don’t like.
Boccalone is a salumeria in San Francisco, but they also have an online store. Add this to my list of reasons for a trip to the west coast.
(Thanks to Yggdrasil for forwarding the photo.)

Read the full article →