Pork Belly Burnt Ends with Gochujang Honey Glaze
Smoked pork belly burnt ends finished by temperature instead of the clock, with a gochujang and honey glaze that cuts the fat instead of piling on more sugar.
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Porchetta with Fennel and Lemon (Crackling That Shatters)
Porchetta with crackling that actually shatters. Two days of air drying, a fennel and lemon paste, and the loin cooked to 145F.
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Cast Iron Pork Chops with Crispy Sage and Cider Apples
Cast iron pork chops seared thick, finished with sage fried crisp in butter and apples in a dry cider pan sauce. Ready in 45 minutes.
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Cuban Mojo Pork Shoulder with Pickled Red Onion
Bone-in pork shoulder marinated a full day in sour orange and garlic mojo, roasted low then blasted hot for crackling.
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Cuban Mojo Pork Shoulder with Pickled Red Onion
Bone-in pork shoulder marinated a full day in sour orange and garlic mojo, roasted low then blasted hot for crackling.
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Cuban Mojo Pork Shoulder with Pickled Red Onion
Bone-in pork shoulder marinated a full day in sour orange and garlic mojo, roasted low then blasted hot for crackling.
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Char Siu Pork with Quick Pickled Daikon and Carrot
Pork shoulder marinated overnight in hoisin and five spice, roasted hot, glazed with honey and served with quick pickled daikon and carrot.
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Carnitas with Charred Pineapple and Pickled Onion
Pork shoulder cooked slowly in its own fat, broiled until the edges crisp, and served with charred pineapple and lime pickled onion.
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Slow Cooked Pork and Porcini Ragu with Pappardelle
Pork shoulder braised in chunks with dried porcini and red wine, shredded into a ragu and finished in the pan with pappardelle.
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Sous Vide Pork Chops (Juicy, Never Dry)
Sous vide is how we cook a pork chop when we want it edge to edge juicy with zero guesswork. A water bath holds the meat at one exact temperature, so a chop set for 140F comes out at 140F whether you pull it at one hour or two. There is no gray band, no…
