Writer • Artist • Foodie • Traveler
Pork is my favorite filling when I make dumplings at home. Usually, I mix in carrot pulp leftover from juicing to add nutritional density to the dish, but this time I used spinach because I had some leftover from another weeknight meal. Ingredients: 1 pack ground pork1/2-1 cup frozen spinach, thawedfish sauce to taste (I… Continue reading Pork and Spinach Dumplings
I got the idea for a pork roast from Better Homes and Gardens. They recommend cooking pork shoulder in the oven for a few hours until tender, then shredding the meat and using it in various dishes. I enjoyed cooking this roast on Sunday. We made carnitas with it for dinner, and there was plenty… Continue reading Oven-Roasted Pork Shoulder
I can't really take credit for this dish. I just executed an idea that came up in conversation with one of the vendors at my local farmer's market last weekend. I was chatting with Bev Eggleston, who started the Virginia-based company EcoFriendly Foods. He started talking to me about the smoked pork loin he had,… Continue reading Smoked Pork Loin and Eggs
