Recipes
Gitcha some!
Porchetta
Porchetta is a beautiful and glorious thing. How can you possibly go wrong with 7 lbs of herb-stuffed, jelly-rolled and fire-roasted heritage pork belly? That's right, you simply can't. Make one of these the next time you have guests over for a barbecue or to watch a game, then sit back and watch the looks of porcine bliss on their faces.
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Pork Carnitas
Pork carnitas have long been on my "gotta blog" list and this past weekend I was given the perfect excuse to finally do it. Our church welcomed our new senior pastor and his lovely family to town and I had the privilege of serving them a meal as they started to move in. Now, before I get some reasonably predictable replies, I know that these aren't authentic carnitas, which are typically braised in boiling fat or lard.
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Pork Tortas
Well, my Cinco de Mayo recipe is better late than never, right? Things have been crazy busy of late, so I apologize for the delay. If you've never had a pork torta, I have two pieces of advice for you. One, remedy that situation ASAP. Two, try this recipe as said remedy. Torta is simply Spanish for "sandwich". As with most recipes, there are many different traditional versions. My version starts with a split bolillo roll .
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