Tag Archives: pork

More Food Porn: Bun, Thit Heo Nuong, Cha Gio, & Tom

I’ve been on a Vietnamese food kick of late. This was from one of my recent outings. Oh, and I may have gotten the names wrong. For that, I apologize.

Update: Adam points me to a more correct title.


Dim Sum: Char Siu Bau (BBQ Pork Bun)

Purple Dot Cafe – Seattle, WA – 11/14/2009

Name: Char Siu Bau
Primary Ingredient(s): BBQ Pork
Type of Dish: Bun
Method of Preparation: Baked or Steamed

In the world of Dim Sum, it is the Pork Bun that is the “ol’ standby” for me. This is the solid ground which allows me to “advance to” and “retreat from” the more exotic fare. There is a reason for this, which I will get to in a moment.

The buns can come to you in two different forms – baked (pictured above) and steamed (pictured below). Both are worth your time, especially the steamed version. Those of us from Western traditions should try the steamed versions if only to understand that bread need not be baked in order to taste wonderful, or at the very least, unique.

What makes the dish is the filling, with the succulent, yet sweet, barbecue pork. The sauce provides a mouth-feel that balances nicely with the texture of the bun, and works in concert with the taste of the swine.

Can you tell that this is one of my favorite dishes?

In trying to understand my passion for this dish, I was able to make a connection between the baked bau and the dinner buns my grandmother used to make for Holiday feasts. Take away the pork filling, and it is as if the two buns were made from the same recipe, glaze and all. Of course these treats would be my safety zone, as they remind me of simpler times with family.

Sun-Ya Restaurant – Seattle, WA – 11/1/2009


Pork less fatty than Chicken

‘Tis a sad reflection of the state of pork when considering the following:

Pork recently took the lead over its main competitor, chicken, in the battle to be the leanest white meat.

An analysis by the U.S. Department of Agriculture showed that a 3-ounce piece of pork tenderloin had 2.98 grams of fat while a 3-ounce skinless chicken breast contained 3.03 grams of fat.

In an unofficial analysis completed in a household of 3 in Seattle, it has also been found that the newer, leaner pork “tastes like salted carboard”.

Technorati Tags: Pork, food, fat


Arrosto Di Maiale Al Latte update

A couple weeks back, Meathenge (aka Dr. Biggles) came across my recipe for the pork braised in milk. Being the Meat God that he is, he took the recipe and improved upon it.

Lucky for us, he documented his process so the rest of the world can see and benefit from his results.

Technorati Tags: Food, Recipe, Food Blog


Arrosto Di Maiale Al Latte (Pork Braised in Milk)

Arrosto Di Maiale Al Latte

In my blue sky world, braising is a skill that is easy to learn, but takes a fair amount of practice to master. To me, the perfect braise is one where the juicy meat falls into pieces by simply giving it a stern glance.

I have yet to reach this point. Instead, my braises come out moist and tasty, but yet still have to reach that pinnacle point of moistness.

This is an Italian dish, if the name hasn’t tipped you off. The use of butter and milk tip us off that it comes from the northern part of Italy, probably somewhere close to where the Winter Olympics are currently taking place.

Don’t let the milk scare you off of this recipe. The pork came out wonderfully sweet, and was moist enough to not raise any eyebrows.

  • 2 Tblsp butter
  • 2 lb pork loin roast
  • Salt and ground pepper to taste
  • 2 1/2 cup whole milk
  • 5 cloves garlic, whole
  • 3 Tbsp water

In a large pan (large enough to accomodate your pork loin with room for milk and circulation), melt your butter over medium high heat.

While the butter is melting, sprinkle your pork loin liberally with salt and pepper. Place the loin in the pan and allow to sear brown on all sides.

Immediately lower the heat to low and pour in the milk and add the garlic cloves. Cover, leaving the lid slightly off. Cook for 2 hours.

When done, the meat should be tender, and there should be collections of milk clumps surrounding the pork loin. Remove the loin and allow to set for 10 minutes.

Meanwhile, remove the fat from the top of the milk. Add the water and place over medium heat. Whisk well until water evaporates.

Slice the pork and top with the sauce.

Technorati Tags: food, pork loin, recipes,


Panfried Pork Loin Chops with Red Onion Relish

Pork Loin Chops with Red Onion Relish

Oh the world just became a simpler place to live. No, peace has not been called, nor has the cure for Avian Flu been ditributed to the masses. Alas, it is the discovery of relishes that has opened my eyes toward the land of tasty simplicity.

Some of you may mock. Some of you may sneer. But I stand by this position. The right relish can compliment, even enhance your dinners. Sauces are not the only option.

Take this relish…Please. Ha ha ha. See, this is how happy this dish as made me, as I can paraphrase Henny Youngman without any trace of ironic detachment.

Red Onions and Balsamic Vinegar go together like Nick and Jessica Brad and Angelina. Add green olives, and it’s like adding a very comforable third to the mix, without the uncomfortable silences, and petty jealousies. Add it to pork, and it’s like Morman Tabernacle Choir singing Handel.

I made this with Panfried Pork Loin, but in truth, any chop or loin cut will work with this.

  • 1/2 cup chopped green olives, pitted (I used Picholine)
  • 1/2 red onions, peeled and sliced
  • 2 Tablespoons Balsamic Vinegar (The better the vinegar, the better the relish)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon red chili flakes
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 4 pork loin chops, about 1 inch thick
  • AP Flour

The instructions are easy. Take all of the ingredients, except the pork and flour, and place in a medium mixing bowl. Mix well. Cover with saran wrap and place in the refrigerator to chill.

Place a large skillet over medium high heat with a tablespoon or two of olive oil. Bring to temperature.

Pat the chops down with a paper towel. Coat with flour and tap off any excess. Salt and pepper generously and place in the skillet. Cook 5-7 minutes on one side, flip, and cook 5-7 minutes on the other. Using a meat thermometer, ensure the inside has cook to above 140 degrees F.

When done cooking, place on a plate and allow to set for 5 minutes. Top with the Red onion Relish. Serve!

Serves 4

Technorati Tags: Food and Drink, Recipes, Pork Chops, Red Onion Relish


Monsanto wants to own your Pigs

Never one to underestimate the evilness of some corporations, I bring you today Monsanto, who wishes to not only Patent a swine breeding process, but to also own every swine that results from said process, even if someone comes by the breeding process naturally.

That’s Monsanto, who’s motto should be “Monsanto owns new swines and nobody tries otherwise”.

Too clunky of a motto?

How about “Monsanto: Damn, we’re even more evil than Kraft!”

If you have your own motto for Monsanto, leave ‘em in the comments. I’ll post the ones that make me laugh at a later date.

UPDATE: Mithrandir notes in the comments:

The thing you have to remember about patents is that they expire. Regardless of how
broad the patent or how evil the terms of the patent license, the patent itself has
at most two decades of shelf life, and then it enters the Public Domain.

There are many problems with the patent system, but unlike copyright, it is not
perpetual.