Goan Tandoori Pork Ribs With Aloo Palak

> > Goan food is much influenced by the Portuguese, so the ingredients and seasoning often differ a bit from the usual Indian suspects. In the 70’s I spend a few months in Goa, living in cheap housing right on the beach. If one was able to forego typical western luxuries such as A/C, running water […]

Roast Pork Butt Sandwich (Gebratene Spanferkelkeule Mit Brot)

> > > This  sandwich is as German/Austrian as can be. Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast. End of story 🙂 Now, if this would be a typical, old-fashioned “American Style Sandwich”, it would probably be as follows: Tasteless, soft, soggy wonder bread or a tasteless, […]

Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

> > > Pork tenderloin – so versatile, tasty and wonderfully textured. What’s not to love about this “other white meat” 🙂 However, make sure you cook it to a safe temperature without overcooking it. Frankly, I don’t understand the trend to cook pork medium or even medium rare. Besides the obvious health risk, medium […]

Hans’ Pork Goulash With Peppers & Pasta Pearls

> > > Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me. While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is […]

Pulled Hoisin-Pork Ciabatta Sandwich

> When it comes to pulled pork, the heavily smoked American version is a wonderful dish – however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban. But on top of my list is the […]

Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

> > In my opinion, pork tenderloin (fillet) is one of the most underrated cuts of meat. And of course, that is wonderful, because once people catch on, it will be priced out of reach of most folks (Lamb chops, anyone ? 😦 ) But since this has not happened yet, I can enjoy pork tenderloin as […]

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or […]

Malbec-Braised Pork Belly With Napa Potatoes

. For a long time, nobody around here would touch Pork belly with a ten-foot pole. Pork belly was deemed to be inferior, unhealthy and fattening. However, during the past couple of years, secondary meat cuts (as well as offal) have become “IN”, so all of a sudden pork belly, almost always “Asian Glazed”, has popped up on […]