Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
Venison Pork Meatballs
Dick’s go-to meatball recipe. Originally from Mauinui, he adapted it to combine ground pork into the mix and double the amount of balls.
Sheet Pan Pork Chops with Jo’s Korean Marinade and Spicy Carrots
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
If possible, make 12-48 hours ahead of time so the sauce can sit and let flavors meld.
Ginger Garlic Five Spice Spare Ribs
Delicious flavors meld together into a crispy glaze on a rack of pork spare ribs.
Apple and White Wine Braised Country Style Pork Ribs
I served these braised beauties on top of pureed cauliflower and collard greens sauteed with shallots.
Fresh Ham Roast with Rosemary, Garlic, and Lemon
My favorite way to roast a fresh ham from the Hettie Belle meat CSA.
Pork Lettuce Wraps
These lettuce wraps are great for dinner or an app. They made for a tasty, tortilla-less alternative at a taco themed potluck.
Cod and Chorizo with Lentils, Greens, and Heirloom Tomatoes
I just love the combo of white fish and spicy sausage. Served with a helping of hearty lentils, this dish is incredibly satisfying.
Smoked Pork Lentil Soup
One of the many gratifying outcomes from allowing a pork shoulder to smoke for hours and then simmering its bone for hours into delectable, smoky stock.