Pork roasts
Pork has been so developed as a low-fat meat it's hard to produce a succulent chop or roast. Dedicated chefs are supporting the development of heritage breeds of pig with more marbleing for a higher fat content and therefore more flavor. Since most of the fat melts away in the cooking, it's worth seeking out.
For individual cured pork products, like Pancetta, Coppa, Guanciale and Bacon, check in Ingredients.
Try some creatving roasting. Read my Washington Post article Pig in a Box on how to roast a whole pig inside a Chinese box. In under 4 hours.
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Pork pig out - 8 Apr 2011
I can sometimes surprise myself with a desparate pork craving. I never have one for lamb or beef.
I'm exceptionally distressed that pork roasts in the US aren't sold with skin to make crackling unless you go to one of DC's excellent-but-few-and-far-between proper butchers. But even if they won't get 'scratchings', similar thinkers can stuff themselves with organic pork from Maryland's Dorsey Farms on Saturday 16 April. read more...
Let's Meat on the Avenue - one of my favorites - 23 Nov 2010
Let's Meat on the Avenue is always adding interesting items to its stock. If kangaroo meat tickles your fancy, here's your place. Me, I prefer veal osso buco, which here comes from free range beasts scampering about in Canada. But Steve Gatward, the butcher-owner, also stocks milk from Trickling Springs Creamery and rich Amish butter. Try him for a flavorsome and happy festive turkey. read more...
Pork or Duck Rillettes - 8 Apr 2010
Rillettes are a South-West-France spread of meats simmered slowly in herbs and wine then shredded and packed into preserving jars to make a rough country paté to eat with good strong bread and a munch of cornichons - those tiny French cucumber pickles that aren't suffocatingly sweet like Bread & Butter pickles. They can be made with pork, rabbit, goose or duck - or a mix of all four. Make them in quantity and pot them up in Le Parfait kilner jars or Mason jars and you'll have an instant treat for unexpected friends any time of year... read more...
Iberico de Bellota Pork Loin baked in sea salt with sliced Spanish cured ham - 17 Mar 2010
If you're not up for a traditional lamb at Easter, here's a really easy but impressive pork dish, from Jose Andres. read more...
Ibérico Pork comes to town - 22 Jul 2009
At last it's happened! The capital can experience some of the world's best pork. Ibérico de Bellota pork is available at Wagshal's and Jaleo. This is pork meat that comes from the same acorn-fed pigs that produce that heavenly Ibérico ham I can't get (or afford) enough of. Jose Andres has arranged its exclusive import through Fermin. read more...
Nosh Notes - My backyard pig roast - 20 May 2009
Thank you for a wonderful feast, Harvey the Pig. Harvey is how Pam Ginsberg, the super-enthusiastic butcher at Wagshals introduced my roast to me when she hauled his carcass out from the back. Getting to know your food takes on a whole new meaning. read more...
Belotta pork coming to Wagshal's! - 22 Apr 2009
Pam Ginsberg, the butcher, with Aaron Fuchs, at Wagshal's, tells me that they are discussing importing exclusively Spain's famous belotta pork at the end of May. read more...
Mains: Braised Pork Shank with baby bok choy, Sweet Potatoes and Ginger-Chili Sauce - 22 Apr 2009
Chris Watson, chef de cuisine of Brabo, makes this popular dish one of the most succulent and comforting in town. read more...
Pork roasts - 27 Oct 2008
Pigs have been intensively farmed to produce a lean white meat. But in an effort to reduce its fat, pork has been turned into a meat that's tasteless and dry. Seek out a cut from a heritage breed, however, and you will have a different experience - pork as it should be. And it's a better life for the pig. read more...
Pam Ginsberg - knife skills at the bone - 15 Jun 2008
Pam Ginsberg knows cows.
Or beef, to be more precise. And ham, and chickens. And sausagemeat, even. Pam Ginsberg is the butcher once drawing carnivores to her counter at Brookville supermarket on Connecticut Ave NW and now to be found at Waghal's Market in Spring Valley. read more...
Chew on This: Chicken abuse - 8 May 2008
You need a strong stomach to watch this undercover video of the mistreatment of chickens released this week by Mercy for Animals, a Chicago-based animal rights group. It was taken with a camera hidden by one of the non-profit's investigators who worked at a major California egg-factory farm for two months. read more...
Starters: Pork Potstickers in Black Vinegar Sauce - 14 Apr 2008
Scott Drewno, chef of The Source by Wolfgang Puck's recipe may look complicated. But it's just a long ingredients list. Once you have them assembled, the cooking is quick and the folding of the wrappers easy. Just turn on some music and invite the friends who'll be eating them to give you a hand. read more...
Maxim's Supermarket - one of my favorite markets - 31 Mar 2008
There's no shortage of Oriental and Asian markets in the area. But some of them offer a little extra. At Maxim's, it's the take-out food counter. It's packed with dishes some of which you need to be a little adventurous to try, like tripe, and various parts of the inner pig that look like Captain Davy Jones' face in 'Pirates of the Caribbean'. But there's also a wonderful stewed pork picnic cut that's been marinated and slow-cooked until it's almost purple which wouldn't upset the most conservative eater. And there are noodles and vegetable dishes, along with fried fish and chicken dishes that would frighten no-one. $4.25 buys you your choice of three dishes for a take-out meal in a box. read more...
Talking turkey - its happiness and yours - 24 Nov 2007
For our guzzling pleasure, a mass-produced turkey has spent its condensed life immobilized by a breast Mae West would have envied, so top heavy it can barely walk. Killed by a cut to the throat, soaked in scaling water to make it easier for a machine to rip out their feathers, they're gutted while still hot then blast-chilled to cool them down.
Gravy with that, anyone? read more...
Mains: Fennel, Chili & Rosemary Roasted Berkshire Pork, Seckle Pears & Fingerling Sweet Potatoes - 16 Nov 2007
It's really worth seeking out pork from a heritage breed for this recipe from Robert Weland that's especially good in the fall. But don't miss out on trying it just because you can't find it. It will work well with a regular supermarket roast. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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