A popular dish from Yucatán (Mexico) is Poc Chuc. “Poc” means roasting in Mayan, and “Chuc”, means charcoal. The name doesn’t specify what food is being roasted, but if it just says Poc Chuc it will be charcoal roasted pork. … Continue reading Poc Chuc Sous Vide
On our trip to Portugal last fall we often saw porco preto on restaurant menus, also known as iberico pork or pata negra. This type of pork is mostly known for the cured iberico ham, but those pigs naturally have … Continue reading Portuguese pork in puff pastry
We spent most of our trip to Portugal on the coast and so had lots of fish and seafood. When we did have meat, stewed pork cheeks were often on the menu. They were often iberico pork, referred to as … Continue reading Portuguese Style Pork Cheeks Sous Vide (Queixadas de porco)
Iberico is a breed of pork from Spain that is known for the cured ham, jamón iberico. Like wagyu cattle, Iberico pigs have more intramuscular fat (marbling) than regular pigs. Now of course there is more meat on a pig … Continue reading Iberico Spare Ribs Sous-Vide
“Secreto” is a cut of iberico pork that is called the “butcher’s secret”. It is very flavorful and marbled, and fairly thin. So thin in fact, that it made me think of veal scaloppine. One of my favorite preparations of … Continue reading Secreto Iberico Sous-Vide ‘Saltimbocca’
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