2009 Food Issue: The Summer of Pig
You might see it as poor timing — considering the recent hysteria over the H1N1 virus — but there is no avoiding the fact that the humble pig is the most glorious food animal the Earth has to offer.
No other beast is as useful, from snout to tail, as tasty, or as lovable as our porcine pals. And let’s be frank, bacon is worth a mountain of beef and chicken parts.
From June 1-12, Creative Loafing will feature a panopoly of piggy knowledge, from local pork sources to recipes from our readers, so you can kick off you summer right. Preferably with a spare rib in hand.
THE LATEST:
FRENCHED PORK RACK WITH POMEGRANATE MOLASSES RECIPE BY JOHN MCGLINCHEY
WHOLE HOG: HOW TO ROAST AN ENTIRE PIG
THE HOME-CURED BACON EXPERIMENT
ASIAN BRAISED PORK BELLY RECIPE BY DAMON VOGELL
READER RECIPE: NEALSKI’S SMOKIN’ BBQ BABYBACKS
READER RECIPE: WHITE TRASH HAM BY J. MARTIN
CRISPY PIG EAR SALAD RECIPE BY DEREK BARNES
READER RECIPE: HAWAIIAN PIG ROAST BY MARGUERITE BARNETT
COFFEE-RUBBED PORK TENDERLOIN FROM DR. BBQ
SARASOTA’S ROADSIDE BARBECUE STANDS
READER RECIPE: PULLED PORK SANDWICHES BY CRAIG WORSHAM
NORTH CAROLINA-STYLE BARBECUE PULLED PORK FROM NANCY’S BBQ
VIETNAMESE CARAMELIZED PORK RECIPE FROM TOMMY KLAUBER
HOW — AND WHERE — TO BUY LOCAL PORK
CLICK HERE TO SUBMIT YOUR FAVORITE PORK RECIPES We just might include yours in the issue!
