GOING BIG WITH THE PIG

FILET OF PORK

For some folks, pork poses a genuine conundrum, which is rather mystifying since it’s such a versatile product to work with, a veritable white canvas.  Yes, chicken characteristically is the undisputed hero, achieving the utmost affection and notoriety everywhere around the globe. Nonetheless, pork is the other white meat and it’s large and in charge.

Nothing is more garishly boring than conveniently falling back to that same go-to recipe for a roast, chops or anything else for that matter.  No doubt, there are times when you’ve created a swoon-worthy masterpiece, which calls for a repeat performance.  But even then, it seems a shame not to hack your own recipes and take an even deeper dive into uncharted waters.  Us cooks have to challenge ourselves constantly to avoid the boring and repetitious and that is what professional food is all about.

Go big with the pig, be courageous and bold.  Playfully toy with flavors and ingredients that will send everyone’s palate into magical, mouth-watering hog heaven.

Squeeze your creative juices and step out of your wheelhouse.  Everyone will pay homage a million times over if you inject new mojo and spice into your food.  And by spice things up don’t add 20 jalapeños and a habanero because not even the proverbial glass of milk is going to help you afterwards.

There is something utterly sexy when you are mixing rubs, creating marinades and sauces that will elevate your dishes and pork really loves a good rub.

Almost every cuisine has flavors and spice blends that faithfully that makes pork a superstar, because seriously, it’s just too iconoclastic to be singing back up.  If you are part of the Muslim world, however, pork is religiously avoided.

So go ahead – let the pig saunter the red carpet.  You may be surprised how many Oscars nominations it will receive.

Featured recipe – https://www.pantryrat.com/pork-filet-green-peppercorn-marsala-sauce/

 

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