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...
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)
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
June 30, 2009 |
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."
January 28, 2013 |
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)
April 28, 2012
Total time: 1 hour, 40 minutes Servings: Serves 4 as part of a multi-dish meal 2 pounds meaty pork spareribs, cut crosswise through the bone into strips about 1½ inches wide 3 large cloves garlic, finely chopped 1 tablespoon finely chopped ginger 2 large green onions, finely chopped 1/2 teaspoon salt 1 1/2 teaspoons sugar 1 tablespoon dark (thick) soy sauce 3 tablespoons Shaoxing rice wine or dry sherry 1 1/2 cups water 2 tablespoons canola oil 1 tablespoon fermented black beans, unrinsed and chopped 1/4 cup coarsely chopped cilantro, optional 1. Starting from one end, remove the tough white membrane from the underside of each rib strip: Slide the tip of a knife underneath the membrane that lies between 2 rib bones, lift it up and cut it. Then, use a paper towel to grab the membrane and pull it away from the ribs.