Char siu literally means "fork roasted" (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. It's a Cantonese culinary tradition, and one that we cherish dearly.
Boston Butt comes from the upper shoulder of the pig. The more fat it has, the more flavor, so supremely marbled heritage breeds like Berkshire, Tamworth, and Red Wattle make the best Boston butts on the market today!
Butts are perfect to serve as a majestic Korean Bo Ssam centerpiece or for rubbing with spices and heaping on sandwiches. Boston Butt is the primary ingredient for so many dishes ranging from Carolina pulled pork, to Mexican Carnitas, and Cubano sandwiches.
We like to cook our ...
When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new....
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You know it's true: heritage pork makes every dish better. But where can one find recipes worthy of their rich, pure flavors? Look no further than this fantastic recipe for pork tacos, made with - you guessed it - heritage pork shoulder.
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