Pork

Let's see if we can make some sense out of this new version of Washington gridlock, the successful Republican filibuster that skunked President Clinton's economic stimulus plan, the one that would have meant about $70 million for Philadelphia. First, Arlen Specter, the Philadelphia senator who voted with the bad guys, claims to have acted out of principle. But enough humor. This is serious. What we have here is worthwhile projects, things that probably should be done even without considering their economic effect, going undone for naked political reasons.

It's what we've come to expect from Congress, especially in the House, where scores of people have been driven mad because they haven't gotten to be chairmen of committees since Ike was a pup. This week's circus has featured many of the Honorables baying at the moon and making the hilarious claim that the president is "partisan," as they plan to oppose him should he declare that the sun rises in the East. After the administration had given the Republicans anything they might want in a crime bill - lots of death penalties, prisons enough to hold the next several generations of Americans and a promise to continue racially skewed executions - flecks of foam remained around their mouths.

Cantonese-style roast pork is a favorite specialty at Chinese take-outs. Easily identified by its reddish-brown glaze, the pork is tender and succulent. It's ideal as a main course, added to stir-fried rice or noodles, or used as a topping for scrambled eggs or omelettes. Thanks to a fragrant marinade made with simple Asian seasonings, and to slow roasting, home cooks can produce savory results that are a near match for Cantonese "barbecued" pork from Chinese restaurants. Cantonese Roast Pork Makes 4 to 6 servings 2 tablespoons vegetable oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons minced shallot or green onion 1 tablespoon Shaoxing wine or dry sherry (see note)

Down the road from Grandma Peng and the woman called Old Zhao are 2,500 reasons why Chinese farmers will have to work even harder in the future. Pigs. Zhu Huanxian, 45, has the biggest pig farm in Yangzhen. Before Deng Xiaoping's economic reforms, he worked for the village commune. He became a pig farmer in 1989 and borrowed money to buy his own business this year. His farm supplies pork to the village of Yangzhen, as well as to markets 18 miles away in Beijing. Like all Chinese, Zhu can measure his affluence by mouthfuls of pork.

How much pork would a woodchuck chuck, if a woodchuck could chuck pork? Woodchucks like Punxsutawney Phil, that legendary meteorological marmot, usually don't eat meat. But that didn't stop Rep. John Peterson (R., Pa.) from lavishing $100,000 worth of federal pork on the groundhog's hometown in Peterson's district, to upgrade a weather museum. With a regularity straight out of the movie Groundhog Day, federal "earmarks" such as this one reappear each appropriations season.

The National Pork Producers Council has asked retailers to lower retail pork prices and to increase price specials. Don Gingerich, the council's president, said last week that the organization had asked 20 major retailers to reconsider their pricing of pork. Pork is carrying about a 40 percent markup in the meat case, which he said was unfair considering the prices that producers are paid for their hogs. "We are not asking (retailers) to take a loss," but cooperation is needed to avoid damage to producers, Gingerich said.

In a state full of bad ideas about how to distribute taxpayers' money, New Jersey's recently revealed "Norcross Grants" stand out. Trenton has had all kinds of creative names for pork distribution - "Property Tax Assistance and Community Development"; "Livable Communities. " There have been colorful nicknames, too. The infamous "Mac account" - conjuring images of a cash machine - referred to then-Treasurer John McCormac, whose department oversaw the fund. But the name "Norcross Grants" - which, for good reasons, was not used in public - tells a plainer and even uglier truth.

Their little piggies are going to market, but not before they helped their owners make at least a little bit of Farm Show history this week. Two students from the W.B. Saul High School of Agricultural Sciences at 7100 Henry Ave. in Philadelphia were honored for raising prize-winning pigs in separate market-hog categories. Robert Corradi, a senior, won a grand champion prize for his Yorkshire pig. Jonathan Monford, also a senior, won the reserve champion award for his pig in the Berkshire division.

John Bucci Jr. was doing his best to make the last hours count at his family's South Philadelphia luncheonette, John's Roast Pork - preparing it for several months without him. On Monday, he taught his 20-year-old niece, Bethany Messick (known as "Boo"), the secret recipe for the family's legendary Italian roast pork. John's has become the city's premier destination for cheesesteaks in recent years, but he reminded her: That garlicky fourth-generation pork is still its best sandwich.

How many people can pig out on a roast pork sandwich after seeing the movie "Babe"? If you've seen "Babe," you know the plot revolves around an adorable little piglet's efforts to avoid being served with gravy. Yet, Greater Media Cable subscribers who order "Babe" on pay-per-view this month can get a free sandwich and soda from John's Roast Pork restaurant, across from Snyder Plaza, just by showing their cable bill. "I know some people say, 'How could you?,' " said Greater Media Cable pay-per-view manager Vinny Verrico.

1 1/2 pounds ground pork 4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled 2 slices of bacon, finely chopped 1/4 cup olive oil 1/4 cup minced shallots 2 tablespoons chopped parsley 2 teaspoons fresh thyme leaves 1 teaspoon ground cumin 1 cup mayonnaise 2 chipotle chiles in adobo sauce 4 hamburger buns, toasted   1. In a large bowl, mix ground pork, chorizo,...

KRANJ, Slovenia - It's a diplomatic rift that has both countries hungry for a fight. The subject of the spat? A humble pork sausage. Slovenia calls the spicy delicacy "Kranjska klobasa" and Austria "Krainerwurst" - variants of the same name that belongs to the border region the sausage comes from. Both countries have enjoyed the snack for centuries and consider it part of their cultural heritage. Now, Slovenia has applied to the European Union for exclusive use of the name, and the Austrians are having none of it. "We're not going to allow anyone to deny us the Krainer," declared Austrian Agriculture Minister Niki Berlakovich.

What to eat: Burritos ($6, they are huge); flour or corn tacos with, among other options, beef, chicken, marinated pork or veggies ($2 or $3); quesadillas ($5); platters with rice, beans and shrimp, chicken, pork ($6); taco salad or Mexican salad ($5). Also, breakfast burritos. Don't miss: The homemade sauces. Insane value: Chicken nachos, a huge portion for $5. Facebook: La Marqueza Philly. Find it: 9 a.m. to 5:30 p.m. Monday through Friday, 17th Street between Callowhill and Spring Garden, on the Community College of Philadelphia campus.

Craig: After all my recent restaurant eating, it was a joy to do some home cooking. This weekend I tackled David Chang's phenomenal bo ssam roasted pork butt from the Momofuku cookbook, with all the fixings, plus some homemade steamed buns. The pork was amazing, like salty-sugar glazed pork candy. But I was really proud of these buns: Just look at these steamy little guys! Chinatown at home! Reader: What would it take for a three-bell restaurant like Le Virtu to get four bells?

WASHINGTON - Mitt Romney takes a hard line against congressional earmarks, but the Republican presidential candidate had a more favorable view of federal pork-barrel spending as governor of Massachusetts. Under Romney's leadership, Massachusetts sought tens of millions of dollars in earmarks for transportation projects through the state's congressional delegation. A prime example was the $30 million his administration requested to renovate the historic Longfellow Bridge over the Charles River between Cambridge and Boston.

A Neapolitan pizza-style sauce over tender, juicy pork makes a quick and simple dinner. Butterflying the pork by cutting it almost in half lengthwise helps it cook in under 10 minutes. Pork Pizzaioli Makes 2 servings 1/2 cup low-sodium pasta sauce 6 pitted black olives, cut in half 2 teaspoons minced garlic Several drops hot pepper sauce Salt and freshly ground pepper 3/4 pound pork tenderloin Olive oil spray 1. Place pasta sauce, olives, and garlic in a microwave-safe bowl.

This dish provides a winning combination of spicy, sweet, and sour in an impressively short time. The results come from boiling the green beans in rice wine vinegar, and adding ginger, garlic and crushed red pepper. Simple, but delish.   Sour Beans and Minced Pork 3 cups rice wine vinegar 1 pound green beans, cut into 1 /2- inch pieces (or Chinese long beans if you can find them) 1 1/2 peanut oil 2 tablespoons minced peeled fresh ginger 1 tablespoon minced garlic 1 1/2 teaspoons crushed red pepper 1 pound lean ground pork 1/4 cup low-sodium soy sauce 1. Bring vinegar to a boil in a large saucepan over high heat.

Man Lam, a veteran of Chinatown's Ting Wong , and wife Shu Jie Lin are first-time owners with M Kee (1002 Race St., 215-238-8883), in a former produce store. They specialize in noodle dishes, pork, and duck - they hang in the window here - in a utilitarian atmosphere that's reminiscent of the original Sang Kee around the corner. Most dishes are under $7 and it's open from morning into the late evening. What's new The brick-oven-pizza and craft-beer spot Birra is open at 1700 E. Passyunk Ave. (267-324-3127)

YORK, Pa. - Imagine foosball and ping-pong tables, a jukebox, and a Golden Tee golf video game circling a craft-beer bar redolent with the aroma of pulled pork, bratwurst, and sausages. It's the ideal man cave - only public, and coming to the National House, a historic site at Market and Beaver Streets. Scheduled to open in late winter or early spring, the taproom is the brainchild of Scott Eden, 40, of Spring Garden Township, a lawyer who hopes to perpetuate the city's craft-beer movement, spurred by the recent openings of the Mudhook and Liquid Hero breweries.