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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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NEWS
April 14, 2014 | By S. Irene Virbila
Wine dinners come and go. Some are fabulous. Some are lame. But here's one that seems destined for the fabulous category, a collaboration between the Culver City gastropub Waterloo & City and the French-accented Central Coast winery Tablas Creek Vineyard this Wednesday. Just look at the menu, which involves a Gloucester Old Spot pig raised on the Tablas Creek estate near Templeton. For those who don't follow pigs obsessively, Old Spot is a much-coveted heritage breed. And big -- sows can weigh up to 500 pounds, the boars a good 100 pounds more.
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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...
TRAVEL
April 11, 2014
If you go THE BEST WAY TO CHARLESTON, S.C. From LAX , American, Delta, JetBlue, United, US Airways and Southwest offer connecting service (change of planes) to Charleston. Restricted round-trip fares begin at $327, including all taxes and fees. WHERE TO STAY Belmond Charleston Place, 205 Meeting St., (843) 722-4900, http://www.charlestonplace.com . Part of the luxury group once known as Orient Express and now known as Belmond (Santa Barbara's El Encanto is part of the group)
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.
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)
FOOD
October 7, 2009
  Pan-fried pork and scallion mini buns (Sheng jian baozi) Total Time: 45 minutes plus rising time Servings: Makes 32 mini buns 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, rich ground meat makes for better, succulent buns.
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."
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
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
BUSINESS
April 9, 2014 | By David Pierson
That extra slice of bacon is going to cost more than just your cholesterol. Prices for the crispy treat rose 13% in February from a year earlier to $5.46 a pound, according to the U.S. Bureau of Labor Statistics , which looked at average prices in cities nationwide. Overall retail pork prices grew 7% in February from a year earlier to $3.73 a pound, according to the U.S. Department of Agriculture's Economic Research Service . The rising costs could be linked to a rare disease called porcine epidemic diarrhea, which is killing millions of pre-weaned piglets across the country.
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.
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.
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 | 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
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
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.
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.
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