Home Tags Pork
Chef Andre Gomez, like most Puerto Ricans, has a thing for pig: pork-filled sandwiches, roast suckling pig, and an unusual island specialty known as “can can pork,” a gigantic cut that resembles a crown roast and is marinated, grilled, then deep-fried for max crispness and rich taste.
By now, you may have heard reports that a worldwide pork shortage "is now unavoidable" in 2013. The UK's National Pig Association sounded the alarm last week, pointing to corn crop failures that have caused feed costs to skyrocket. There may be a rational, calm solution to all of this, but I'd assume that instead of calm planning, every chef in Atlanta is totally freaking out right now.
Looking for a simple but inspired supper idea on a scorcher of a summer day, I decided to make this recipe in Virginia Willis’s latest book, "Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up For Company" (Ten Speed Press).
From "The New Southern Garden Cookbook" by Sheri Castle. This is an old farm family recipe that has nearly faded into obscurity. That's a shame. The spiced tangy flavor of the rosy rhubarb tastes so good with pork, and the homey, filling meal is ready to serve in under an hour.
12Page 1 of 2