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Pork

ENTERTAINMENT
April 26, 2012
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.
FOOD
February 16, 2012
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?
NEWS
February 14, 2012 | By Andrew Miga, Associated Press
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.
FOOD
December 29, 2011 | By Linda Gassenheimer, McClatchy Newspapers
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.
FOOD
December 8, 2011 | By Maureen Fitzgerald, Inquirer Food Editor
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.
FOOD
November 10, 2011 | By Michael Klein, Inquirer Columnist
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)
NEWS
October 22, 2011 | By Lauren Boyer, YORK DAILY RECORD
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.
FOOD
July 28, 2011 | By Jim Shahin, Washington Post
For years, Lou Cantolupo would coax magic from his backyard smoker for the barbecues he and his wife held for relatives and friends. Fortunate to be among the chosen gaggle, I'd park in front of his house and follow my nose across the lawn, hypnotized by the wafting scent of slow-smoked pork shoulder, brisket, sausage, and ribs. Of the glistening meats he'd pile onto platters, none so enraptured me as the racks of mahogany-hued spareribs. Before biting into one, I would regard it for a second or two, lost in reverie: This royal bone, this meat of majesty, this Pork Rib. And then I would tear into its juicy, smoky, tender flesh like a crazed dog. The best ribs are tender but not submissive.
FOOD
June 9, 2011
Here is an excerpt from Craig LaBan's online chat:   Craig LaBan: Since there clearly aren't enough Beer Week events on the schedule, I decided to hold my own. With master brewer Larry Sidor of Oregon's Deschutes Brewery coming for lunch, I decided to take him to the farthest reaches - and the luncheonette soul – of deep South Philly at John's Roast Pork. It was the third anniversary of good health for John Bucci Jr., after undergoing a life-threatening bone-marrow transplant for pre-leukemia.
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