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CALIFORNIA | LOCAL
May 13, 1993
What is the difference between Democratic "pork" and Republican "pork"? Absolutely nothing. HOWARD COHEN North Hills
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BUSINESS
February 3, 2014 | By Ricardo Lopez
In the latest move in its animal welfare standards program, fast food company Wendy's International Inc. said it would require its pork suppliers to submit quarterly progress reports detailing their efforts to phase out controversial gestation crates. Confining breeding sows to the crates has been criticized as cruel, and dozens of food companies, including Wendy's, have said they would eliminate them from their supply chains.    In an update on its website, Wendy's said it hopes to end the use of gestation crates in its supply chain by the end of 2022.
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FOOD
March 4, 2010
Maple-bourbon hot-smoked pork belly Total time: 1 1/2 hours, plus 3 days brining time Servings: 8 to 10 Note: Pork belly can generally be found at Asian markets. Make sure the rind (skin) is removed before marinating. This recipe calls for a commercial stovetop smoker; a heavy-duty roasting pan with a rack and lid can be substituted. 3 pounds pork belly, rind or skin removed before weighing 2 1/2 tablespoons kosher salt 1/4 cup maple syrup 1 tablespoon toasted and crushed mustard seed 2 tablespoons bourbon Black pepper Small hardwood apple-wood chips 1. Wash and dry the pork belly.
NEWS
January 29, 2014 | By S. Irene Virbila
This weekend, in a spurt of reorganizing the freezer, I decided I really needed to use up the three pork shanks I'd picked up at Harvey's Guss Meat Co. in Los Angeles. Since I already had a jar of Kruegermann's sauerkraut (made in Silver Lake) and the day felt just a little bit like winter--well, wintry enough--I decided to make roasted pork shanks with sauerkraut from New York chef Kurt Gutenbrunner's cookbook “ Neue Cuisine: The Elegant Tastes of Vienna .” Two of us certainly couldn't eat three pork shanks ourselves, so I invited a few friends over at the last minute.
FOOD
December 22, 2011
Barbecue pork ribs Total time: 1 hour, 15 minutes, plus marinating time. Servings: 6 3 pounds pork ribs, spare ribs or baby backs 2 tablespoons sugar 1 tablespoon salt 1 tablespoon black pepper 1/4 cup rice wine 1/2 to ¾ cup Chinese spare rib sauce, preferably Lee Kum Kee brand 1/4 cup plus 2 tablespoons honey 1. In a large baking dish, rub the ribs with the sugar, salt, black pepper and rice...
FOOD
March 4, 2010
Pork belly confited in olive oil Total time: About 3 hours Servings: Makes about 1 quart, enough for 18 to 20 servings Note: Adapted from a recipe by Jim Drohman in "Charcuterie" by Michael Ruhlman and Brian Polcyn. 3 to 4 pounds pork belly 10 grams black peppercorns (about 3 1/4 teaspoons) 3 grams ground cinnamon (about 1 teaspoon) 1 gram whole cloves (about 10) 1/2 gram whole allspice (about 6) 2 bay leaves 1 ounce salt (about 4 teaspoons)
OPINION
June 30, 2009 | JONAH GOLDBERG
There's an old joke about a fantastic three-legged pig and a farmer. It comes in many versions. In some tellings, the pig saves the farmer's life. In another, it can talk. And the punch line always comes after a visitor asks the farmer, "So how come he only has three legs?" "Because," explains the farmer, "you don't want to eat a pig like that all at once."
FOOD
September 14, 1995
The article "Pork Memories" (August 3) was just great. I really enjoyed it. And I will try the pork adobo recipe, and also the Tam O'Shanter's coleslaw recipe. JOANNE ANDREIKO Los Angeles
NEWS
January 28, 2013 | By Betty Hallock
Chris Cosentino, chef of Incanto in San Francisco, "Top Chef Masters" winner and the name behind PIGG at Umamicatessen, will host a one-night-only dinner at the downtown L.A. food emporium Wednesday. The menu, befitting the name PIGG, will be pork-centric: ham platters, pigs blood soup, sausage-stuffed dates, pasta with cured pork liver, crispy pigs ears, pigs head, etc. Each dish is unique to the dinner (not available on the regular PIGG menu). Here's the full menu: Bloody Roman beer with oysters; ham platters and pickled vegetables; raw roots, leaves and garum (the latest trendy fish sauce)
FOOD
February 11, 2010
Beijing-style pork and cabbage dumpling filling Total time: 20 minutes Servings: Makes enough filling for 3 dozen dumplings, about 6 servings Note: You can find ground pork with a higher fat content at many Asian markets, or ask your butcher to grind fat into regular ground pork (you want about 20% fat). Or substitute regular ground pork. Ground beef chuck or chicken thigh may be substituted for the pork in this recipe. Regardless, fatty ground meat makes for more succulent dumplings.
BUSINESS
December 5, 2013 | By David Pierson
China already consumes half the world's pork. But to ensure it has a steady supply of hogs, it's struck a deal with Britain to import $73.5 million worth of premium pig semen. The agreement was brokered with the help of British Prime Minister David Cameron, who just completed a three-day visit to China. “We're doing all we can to ensure that businesses up and down the country reap the rewards from our relationship with China. And that includes our pig farmers,” said a statement from Cameron's office, according to the Financial Times . “This new deal to export pig semen will mean Britain's best pigs will help sustain the largest pig population in the world.” The pig semen, both frozen and fresh, will reportedly be flown in starting early next year.
NEWS
October 23, 2013 | By Jonathan Gold
The number 168 sounds a little like a phrase meaning "fortune forever" when you say it in Mandarin, which is why the San Gabriel Valley is littered with establishments named things like 168 Market and 168 Garden. In Old Town Pasadena, 168 is a fusion restaurant in the patio where Villa Sorriso used to be, which is to say it serves populist, if routine, takes on California rolls, gyoza , kurobuta ramen, miso cod and Thai fried rice, accompanied by imaginative, if watery, soju-based cocktails.
OPINION
October 13, 2013 | By Hal Herzog
We Americans like to think of ourselves as animal lovers. But is this claim true? One way to answer this question is to follow the money. According to government, industry and interest group stats, we spend about $50 billion on our pets annually and donate another $6 billion to animal-related and environmental charities. This sounds like a lot until you compare it to the amount we collectively devote to killing members of other species: $72 billion on hunting and fishing, $60 billion on animal research and $240 billion on meat, poultry and seafood.
FOOD
July 20, 2013 | By S. Irene Virbila
On summer nights, who doesn't love a beer garden? Sitting outside at long communal tables, tucking into juicy sausages, hoisting a stein of beer. Though you can now buy your own traditional beer garden tables and benches, somehow having six or eight people in your backyard doesn't a beer garden make. You need a boisterous crowd. Draft beers in big mugs. Sausages and wursts. Definitely fries or slaw. Strings of lights. Maybe an oompah band. Standard Biergarten You can't beat the campy rooftop Biergarten of the Standard hote l at 5th and Flower for its wide-angle view of downtown skyscrapers.
NEWS
May 30, 2013 | By Alice Short
Food and volunteers continue to arrive in Moore, Okla., where last week's tornado killed 24 people and damaged or destroyed thousands of homes. Volunteers nationwide have packaged and sent essentials such as lentils, rice and dehydrated vegetables and pallets of water. They've sent paper goods and diapers and blankets. But some folks showed up at the storm-ravaged region with one thing on their minds: barbecue - for the tornado victims, for first responders, for just about anyone who was hungry.
NEWS
May 30, 2013 | By Paul Whitefield
Of course you are familiar with the phrase “bring home the bacon,” but did you know it now has an international meaning? Seems that a Chinese meat processing company has agreed to pay $4.7 billion to buy Smithfield Foods Inc., a U.S. firm that is the world's largest pork producer. As my colleagues Ken Bensinger and Tiffany Hsu wrote Wednesday: The deal, the largest-ever purchase of a U.S. company by a Chinese firm, underscores the rapidly evolving taste of China's growing middle class, which is demanding more high-quality protein in a nation that has been beset by food safety scares.
FOOD
April 29, 2010
  Puerco con chile negro (pork with dried pasilla chile sauce) Total time: 1 hour, plus about 4 hours cooking time Servings: 8 to 12 Note: From Sotera Jaime of Jaime Farms. The flavor improves the day after it is made. 1 (5-pound) bone-in pork butt Kosher salt 4 to 5 ounces dried pasilla chiles 4 large cloves garlic, peeled and quartered 2 cups chicken broth 2 teaspoons cornstarch, if desired to thicken the sauce Bolillos or French rolls, halved and lightly toasted Thinly sliced brown and red onions, for garnish Sliced avocado, for garnish Fresh cilantro, leaves only, for garnish Fresh jalapeños, seeded and diced if desired, for garnish 1. Place the pork in a large stew pot with a lid and cover with water.
BUSINESS
March 6, 2012 | By Walter Hamilton
One word to describe the latest tasty sensation from Dunkin' Donuts? Pork. The chain, which normally restricts itself to fried dough, is venturing out on the gastronomic limb as it seeks to widen its presence in pork-loving China. Pork donuts are being added to the menu as Dunkin' seeks to add 100 stores to the 150 outlets it already operates in China, according to a Reuters story. "Donuts are a very flexible product. You can do savory donuts, you can do donuts with shredded pork - that's in China," Nigel Travis, Dunkin's chief executive, told Reuters.
BUSINESS
May 29, 2013 | By Ken Bensinger and Tiffany Hsu, Los Angeles Times
China is hungry. The world's most populous country has for years been on an agricultural buying binge, scooping up supplies of soybeans, palm oil, cotton and just about anything else that can be culled from the soil. Now, with 1.3 billion mouths to feed, the Asian giant is turning its eyes to meat. On Wednesday, a Chinese meat processor agreed to purchase the world's largest pork producer, Smithfield Foods Inc., for $4.7 billion. The deal, the largest-ever purchase of a U.S. company by a Chinese firm, underscores the rapidly evolving taste of China's growing middle class, which is demanding more high-quality protein in a nation that has been beset by food safety scares.
BUSINESS
May 29, 2013 | By Tiffany Hsu
Smithfield Foods Inc., the world's leading pork producer, is being sold to Shuanghui International Holdings, owner of China's largest meat processing business, for $7.1 billion. Smithfield shareholders, who along with antitrust regulators must still approve the deal, would get $34 per share in cash, a 31% premium over the closing stock price on Tuesday. With 138.8 million outstanding shares, the value of the takeover, sans debt, is $4.7 billion. Hong Kong-based Shuanghui is a majority shareholder of mega-meat company Henan Shuanghui Investment & Development Co., which produces more than 2.7 million tons of meat a year.
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