Before I chat about this insanely delicious pork scaloppine sandwich, I want to give a high five to the farm-to-table experience in Nova Scotia that’s been brewing here for years. Farm-to-table movement isn’t new nor is it unique to this corner of the world. But what I will say is this; it’s the reason I started this blog. We were still living overseas and were deciding where in Canada we’d like to move to. Our first visit to Nova Scotia was the summer of 2005. We explored, ate, drank and went away feeling like we had stumbled onto something good. We decided to take another closer look at Halifax the following year just to make sure our vacation euphoria didn’t cloud reality. The food scene, local hospitality and a general sense of fitting in welcomed us and we were smitten. Continue Reading →
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For whatever the reason, the air last night was perfumed with backyard barbeques. I love that smell. A simple sign our neighbors were venturing outside and grilling. We were connecting once again with our neighbors with a casual wave of a hand or nod. Pork tenderloin, also known as pork fillet, is one of our favorite dishes to cook on the barbeque. It’s a lean, tender, and juicy cut of meat. Continue Reading →
When we first moved to Hong Kong, one of our all-time favorite fast foods was char siu fun (Chinese bbq pork over rice with a side of ginger sauce – yum!). This was our first introduction to pork belly and before that I hadn’t heard of it. Well, that’s not strictly accurate. Although I grew up in the country and during my teenage years my parents had a mini hobby farm with pigs and chickens, I never knew bacon was from the pig’s belly. Continue Reading →
Mu Shu Pork is a Beijing dish and is typically served rolled in Mandarin pancakes but I chose to serve it as a side dish. Dishes like this pull me back to our time spent in Asia. For a western newcomer, the Asian culinary experience delights and at the same time shocks the senses. I recall my first time in a wet market in Causeway Bay, Hong Kong (1999). A wet market was, by far, the biggest eye opener for me and my memories of them are still vivid to this day. Continue Reading →
On wintery, cold days a citrus salad is an easy way to bring a bit of sunshine to your dinner table. Add roast pork tenderloin (aka fillet) and you have a meal that’s light, scrumptious, and can be easily made any night of the week. Pork tenderloin, a very tender cut of meat, is a good source of protein, low in fat, and more B vitamins than many other types of meat…check! for all who are into the New Year with weight loss goals. Continue Reading →
Ever go past the meat counter in your grocery store and pass by the ugly cuts of meat? Guilty as charged, however, it’s only the two of us so a big honking piece of meat such as a pork shoulder would go off before we ever finished it. Having said that, I’ve been wanting to make pulled pork f-o-r-e-v-e-r! The food stars aligned as we had a pot luck to attend and this was my opportunity to make it and not worry what to do with the leftovers. I was delighted! Continue Reading →
Do you recall your Sunday suppers growing up? These are our fondest food memories we all carry with us. It’s a dialogue we rehash every so often where we chat about what it was that made those meals special even if at the time we didn’t know that later on they would hold amazing memories for us. John’s Sunday meal with his parents was always at lunchtime and would be a joint (aka roast, he’s English) of some kind, be it pork, beef, or lamb. There were a minimum of 8 around the table (6 siblings) and John said his parents always made anyone outside the family welcome even if that meant taking a bit off each other’s plate. Pork roast can be an economical cut of meat and goes a long way on a budget. Add balsamic vinegar and fresh herbs and you’ve got a winning roast that will perfume your kitchen making all who enter hungry.
inspired by Jamie Oliver
pork shoulder roast
handful fresh thyme and rosemary, chopped
1 cup balsamic vinegar
- Preheat oven to 350f (180c).
- Smear herbs onto surface of pork and season with sea salt and freshly ground pepper. Add a splash of olive oil and rub all over pork. Heat a frying pan with olive oil over medium-high heat and add pork. Sear both sides until light brown – about 5 minutes per side. Pour balsamic vinegar over roast and let it sizzle for a minute or so before turning meat over.
- Remove pork from pan and place in an oven-proof dish along with balsamic vinegar. Bake 70 minutes. Remove and let rest 10 minutes before carving.
The Culinary Chase’s Note: As it’s cooking, the balsamic vinegar reduces and becomes this amazing, slightly sweet, sauce. The pork is just as tasty the next day so enjoy in a sandwich. Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. Inserting a thermometer into the thickest part of the cut should reach a temperature of 145f. Enjoy!
The other night John and I were watching Diners, Drive-Ins and Dives. Guy Fieri was visiting a diner in Hawaii called Opal’s. It’s owned by a Thai family and as we watched the larb come together, our mouths started to water. It has been far too long since we had this! Larb is the national dish of Laos and can be made with ground meat or fish and flavored with fresh herbs and spices. Thai larb is easy to make, perfect finger food and a fun way for your kids to eat more veggies.
1/2 lb. ground pork
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 tablespoon agave or honey
1 to 2 teaspoons hot sauce
handful slivered red onion
handful fresh mint
handful fresh basil
Boston lettuce, remove 4 layers (use as cups)
1 carrot, peeled and julienned (alternatively you can use the potato peeler)
handful finely sliced purple cabbage
1/2 red bell pepper, thinly sliced
Pan-fry ground pork in a bit of olive oil until no longer pink. Remove from heat and drain any liquid. Add lime juice, fish sauce, hot sauce and agave to fried pork – stir. In a bowl toss onion, cilantro, mint, basil, cabbage and bell pepper. Add pork to vegetable mixture and lightly toss. Fill lettuce cups and fold up like you would a tortilla.
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