Search results for

pork chop

Meat Sauces, etc. Sides

Italian Sweet & Sour Pork Tenderloin with French Pork & Beans

italian sweet and sour pork tenderloin

Some of you may remember the SousVide contest a few months back. Well, we didn’t win, but they asked if we would be interested in keeping it if we’d post a couple recipes using the machine. I know 99.9% of people in the world don’t have one of these contraptions, but don’t click off of this recipe just yet, because you can still make it without a SousVide. And before you think we’re sell-outs and that the SousVide is a gourmand’s counter space taker-upper, let me just say that I actually do like the thing. At first, I didn’t. Sorry Sous, it’s true. But I started thinking about it like a backwards slow cooker. Instead of making one complete meal at a time, the SousVide can make 4-8 partial meals at a time.

Let me explain…

I tossed 2 pouches of meat in the water bath (2 pork tenderloins and 3 tri-trip steaks) at one time and literally had most of the protein I needed for the week, done and cooked to tender, meaty perfection with zero attention needed. Pop the pouches into the fridge or freezer for later in the week. So here comes Thursday, when you don’t feel like cooking, boom. Take out a pork tenderloin. Make a side dish and a 5 minute sauce and you have a complete, fancy-looking meal, complete with perfectly cooked meat, on the table in a respectable amount of time.

And let me say one more shining thing about this machine, it literally made the most tender pork tenderloin I have ever cooked or eaten. You may or may not have noticed that I don’t post pork chop or pork anything recipes, really, except sausage and bacon, and it’s because I always think it’s dry and boring.


  • 1 large pork tenderloin
  • s&p
  • 1/2 cup balsamic vinegar + more
  • 1/3 cup maple syrup

For a complete meal, make the French Pork and Beans too:

  • 1 lb haricot verts (French green beans)
  • 4 slices thick cut bacon
  • s&p


Heat the SousVide to 145ºF (fill it with water too, of course). Meanwhile, liberally season the pork tenderloin with salt and pepper and vacuum seal in a pouch. Cook for 1½ hours, and up to 8 hours. If you don’t have a SousVide, just brown the tenderloin in a hot skillet and pop it in the oven to finish cooking.

Once the pork is almost done, start making the sauce (and the green beans too–instructions below)…

Pour vinegar and maple syrup in a small sauce pot, over medium heat. Let the mixture start to foam, once the foam has subsided the mixture should start to bubble (kind of looks like black caramel). Once that happens, remove the pot from the heat and let cool a bit.

From here, make sure the sauce is a consistency you like, if it’s too thick or too sweet, add more straight up balsamic vinegar–adds a nice tangy/sour punch and thins out the reduction.

To finish the pork, take the tenderloin out of the pouch and sear in a very hot skillet, just to brown the outside of the meat, then slice away.

For the “Pork and Beans”

Preheat your oven to 450ºF. Trim off the ends of the green beans. Slice the bacon into small bits.

Toss the green beans onto a large sheet tray, along with the bacon bits, and some salt and pepper.

Pop in the oven, stirring occasionally, until the beans have developed a brown color and the bacon is crispy, about 30 minutes.

Mix in about 1/4 to 1/3 of the sauce with the green beans and use the rest to serve with the pork.

Meat Most Popular

Asian Pork Meatballs with Dipping Sauce

As the month of January is winding down, I assume the Super Bowl is somewhere nearby. I don’t know when the Super Bowl is (Yes, I know how to Google, I just don’t care enough.) or who’s playing (don’t care about that either). I unapologetically know jack shit about football and I plan to keep it that way, but I imagine a sub 30 minute meal made of pork would be a welcome addition to the table o’ football grub.


  • 1 lb ground pork
  • 1 egg
  • 1 egg yolk
  • 1/2 c almond flour
  • 1 jalapeño, finely diced
  • 1 t chili garlic sauce
  • 2 green onions, finely chopped
  • handful cilantro
  • 1/4 t sesame oil
  • 1/3 c mayo
  • s&p


Preheat your oven to 350ºF.

Add the ground pork, egg, egg yolk and almond flour to a mixing bowl.

Now, the rest of the ingredients (minus the mayo and sesame oil) are for both the meatballs and the dipping sauce. Chop once, use twice, right? So halve up everything and mix one half in with the meatball mixture and the other half in with the mayo and sesame oil.

Stick the dipping sauce in the fridge while we finish up with the meatballs.

Line a baking sheet with a silicone mat or parchment paper. Use a small ice cream/cookie scoop to portion out the meatball mixture onto the baking sheet.

Place the meatballs in the oven and bake until cooked through, about 15 minutes.

Turn the oven on broil and brown the tops of the meatballs.

Eggs Meat

Pork Fried Rice

A buddy of ours at our CrossFit box asked us if we had a Paleo style Fried Rice recipe. We had never tried, so we immediately set to work. The rice is replaced with cauliflower we pulverized in the food processor. This recipe messes up a few more dishes than I like to clean, but it was completely worth it…and it made 4 giant servings, hello leftovers! Feel free to add peas, carrots, zukes, whatever you’ve got–clean out that fridge!


  • 1 lb. ground pork
  • 4 oz. mushrooms, sliced
  • 1 shallot or 2 cloves of garlic
  • 2 inch long piece of ginger
  • 4 green onions, sliced
  • 2T + 2T reduced sodium, wheat free soy sauce
  • 1T + 1T  chili garlic sauce
  • 1 head of cauliflower
  • 2 eggs


In a saute pan add the pork and break it up into pieces with your spatula. Let me school you real quick in extracting flavor from ground meat–let it cook until it’s brown. That means, don’t stop cooking it until you physically see a brown crust on it, just like if you were searing a steak or chicken.

While the pork is browning, chop the cauliflower head into chunks and throw into your food processor. Pulverize until it’s turned into crumbles, this shouldn’t take but about 2 minutes. Remove the cauliflower and reserve in a bowl. Since the bowl of the processor is already dirty, you might as well let it do some more work for you and pulverize the ginger and shallots.

Once the pork is brown, brown, brown add the mushrooms, 1/2 the green onions, 2 T soy sauce, 1T garlic chili sauce, and the shallots and ginger. Let it come together and simmer for about 5 minutes. Remove the mixture from the pan and put into your serving dish.

Add the cauliflower to the saute pan. What you’re trying to do is cook the cauliflower crumbles. Keep your eye on it and stir it around every minute or so. It should be finished in about 8 minutes. Taste it to make sure it’s soft and doesn’t have an over cauliflower-y taste. Add 2 more T of soy sauce and 1 more T of chili garlic sauce. Place the cauliflower into the serving bowl.

In a small bowl, crack 2 eggs and whisk together with a fork. Add the eggs to the saute pan and constantly stir so the eggs scramble into small pieces. They should finish cooking in about 2 minutes. Add the eggs to the serving dish.

Add the other 1/2 of the green onions, toss everything around to coat and serve immediately.

Salads Seafood Sides

Seared Fish, Garlic Roasted Leeks & Potatoes with Celery & Olive Salad

i haven’t cooked crap for the last year. obviously. crickets. cooking for the week feels like a chore, and i really stopped enjoying cooking. it’d take a solid hour to write a menu, and make a shopping list. then, off to the grocery store to fight the checkout lanes with grumpy biddies–who argue about bogos and .30/lb bananas. and also, the cashiers–they ask too many questions. i don’t want to tell you what i’m doing this weekend! and finally, i’d spend 3-4 hours cooking meals for the week, and another hour cleaning the damn dishes.


enter blue apron. i read about blue apron somewhere on the interwebz. they make your menu, and send all the ingredients, pre-portioned. all you do it cook it and clean it up. so check and check. also, three more checks: 1. pre-portioned means i won’t overeat, 2. new and cool ingredients that i don’t usually buy (so new! so shiny!), and 3. vegetables (i don’t eat enough of ’em). i had to try it out.


blue apron is not sponsoring this post, nor did they pay me or send me any food. i paid full price for this. anyway.


you get an email each week showing the 3 meals they’re sending (with the option to skip if they look blah). it costs $9.99 per person, per meal (shipping included). which is kind of a lot, but since we’ve been eating out more and more often, spending either the same of more for kinda crappy food, i felt validated (i mean yeahhh, there’s chipotle, but i get sick of it.). this works really well as a supplement to the quick & easy stuff i usually do each week (eggs, oatmeal, etc.).


my first shipment came friday. we got home from the gym around 8:30 that night, and found these giant boxes sitting at our door. i opened it up, and everything i needed for making 3 curated meals (including the step-by-step recipes) was included–except cooking fat, pepper, and salt. it was freaking adorbs. everything was labeled, and you get all these cute bottles and containers. i got pretty excited. it was weird.

blue apron


there was this fish dish, an asian chicken with rice and ponzu, and pork chop croque monsieur with a bacon and radish salad.


it was all sooooo good.


the first thing i made was fish with roasted leeks & potatoes, and a celery, parsley & olive salad (more like a garnish salad, not a side-dish salad). it sounded pretty fancy pants, but look about 40 minutes total (potatoes took forever, i should have cut them smaller.), and clean up was not bad at all. i bought the 3 meals for 4 people subscription, hoping i could squeak out 3 meals–one big one for b and 2 normal ones for me. so that’s why you see 2 of everything above.


fish. love. roasted anything…again, totally love. but a salad made of mostly celery and parsley, i was turning my nose up at it. to me, parsley tastes like dirt and celery just isn’t something i like in salad–it reminds me of health food. but truly, honestly…this salad was amazing. i will make the taters & leeks, and salad again for sure.


i made a few adjustments to the recipe, so here’s what went down in its entirety.


these photos come courtesy of my iphone 4 (i left my camera at the gym). sorry y’all.




for the garlic roasted leeks & potatoes

  • 1-1/2 pounds of fingerling potatoes, cut in half (the smaller you cut them, the faster they’ll cook)
  • 4 leeks, trimmed of tops and roots, cut into strips and washed well
  • 6 cloves garlic, minced
  • zest of 1 lemon
  • butter, olive oil for drizzling
  • salt
  • 1 t piment d’Espelette (or red chili flakes and some paprika mixed together)




preheat your oven to 400ºF.


line a baking sheet with foil. lightly drizzle the foil with olive oil.



add the potatoes and leeks to the pan. top with garlic, lemon zest, dots of butter and a drizzle of olive oil. sprinkle with piment d’Espelette and be generous with the salt.


cover with a piece of foil. roast for 15 minutes. remove the foil and roast for another 10-15 minutes. make sure the potatoes are soft!


meanwhile, we’ll make the salad…




for the celery and olive salad

  • 2 stalks celery, finely chopped
  • 16 kalamata olives, chopped
  • 5-6 sprigs of parsley, minced
  • juice of 1 to 1-1/2 lemons
  • 2 T olive oil
  • salt, to taste (remember, olives are salty (i forgot))




in a bowl, combine all the ingredients. toss to combine. taste and adjust seasoning. place in the fridge until ready to serve.




for the fish

  • 4 filets of firm white fish (cod and mahi are my faves-easy to cook (and not overcook))
  • 1 t butter and 1 t olive oil for the pan
  • 1 t piment d’Espelette (or red chili flakes and some paprika mixed together)
  • salt, to taste


for the fish


once the potatoes are about ready to come out, start the fish.


heat a (non-stick!!) saute pan over medium heat. melt your fat. sprinkle the fish filets with spices and salt. saute until done in the center, about 3 minutes on one side, and 2 minutes on the other.



Shop, Prep & Eat for the Week

I warned Brandon not to expect this to happen every week…it’s a lot of planning and a lot of upfront, no instant gratification type of work. But then, as the week went by and all I had to do was reach in the fridge, re-heat various piles of food and clean up NOTHING but a couple of bowls–I actually thought that this may just be the new way I do things. The drudgery of Sunday was most definitely reaped well into the week. Added bonus, all the new found free time allowed me to finally start unsubscribing from all the annoying email newsletters I get.

Shopping List (by recipe)


Greek Meatballs

  • 1 lb lamb
  • 1 lb beef
  • 1 lemon
  • 1 egg
  • fresh mint
  • dried oregano
  • dried onion flakes
  • feta (optional)


Greek Chopped Salad

  • 1 English (also called Hot House) cucumber
  • green onions
  • 1 pint cherry/grape tomatoes
  • kalamata olives
  • pepperoncini peppers
  • arugula greens
  • 1 lemon
  • red wine vinegar
  • fresh mint
  • extra virgin olive oil
  • feta (optional)


Unrolled Cabbage Casserole

  • 1 small head green cabbage
  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • dried onion flakes
  • granulated garlic
  • paprika
  • smoked paprika
  • cinnamon
  • 1 (28 oz) can crushed tomatoes
  • coconut or table sugar


General Tso’s Chicken

  • 2 lbs boneless, skinless chicken thighs
  • chicken stock
  • reduced-sodium, wheat-free soy sauce (or coconut aminos)
  • rice vinegar (or apple cider)
  • sunflower seed butter
  • molasses
  • 1 lime
  • red chili flakes (+ sriracha or chili garlic sauce for extra spiciness)
  • dried onion flakes
  • granulated garlic
  • powdered ginger
  • green onions
  • nuts (cashews or macadamias), for garnish

[/one_third] [one_third]

Creole Breakfast Casserole

  • 12 ounces andouille sausage
  • 1 green pepper
  • 1 jalapeño
  • 1 yellow onion
  • eggs
  • hot sauce
  • worcestershire sauce

[/one_third] [one_third_last]

Supplemental Snacks

  • hard boiled eggs
  • jerky
  • sardines
  • fruit
  • [/one_third_last]

    Shopping List (by type & quantity)



    • 1.75 pounds ground beef
    • 1 pound ground lamb
    • 3/4 pound ground pork
    • 12 ounces andouille sausage
    • 2 pounds boneless, skinless chicken thighs
    • 2 dozen eggs
    • sardines or other canned fish (for supplemental snack)
    • Dairy Option: feta cheese


    • 2 lemons
    • 1 lime
    • 1 pack green onions
    • 1 green bell pepper
    • 1 yellow onion
    • 1 jalapeño
    • 1 small green cabbage
    • small package of arugula
    • 1 pint grape/cherry tomatoes
    • 1 Hot House cucumber
    • fresh mint
    • fruit (for supplemental snack/dessert)

    Cans, Jars, Bottles

    • kalamata olives
    • pepperoncini peppers
    • 1 (28 oz) can crushed tomatoes
    • 1 quart (or smaller) chicken stock

    Spices, Herbs, Oils, Etc.

    • red wine vinegar
    • rice vinegar (or apple cider)
    • sunflower seed butter
    • dried oregano
    • granulated garlic
    • dehydrated onion flakes
    • powdered ginger
    • hot sauce
    • worcestershire sauce
    • molasses
    • coconut or regular sugar


    Prep & Cook Sequence

    1. Pre-heat oven to 350ºF. Print out recipes.
    2. Prepare Greek Meatball mixture and form into balls. – 10 minutes
    3. Bake meatballs. – 30 minutes
    4. Meanwhile, start cabbage water. Core & cut cabbage. Simmer and drain. – 15 minutes
    5. Prepare & saute meat and tomato sauce. – 15 minutes
    6. Assemble and bake Unrolled Cabbage Casserole1 to 1.5 hours
    7. Meanwhile, prepare Greek Chopped Salad and refrigerate. – 15 minutes
    8. Also, while cabbage bakes, prepare General Tso’s Chicken on stovetop. – 25 minutes
    9. Clean dishes and start to get kitchen back in order. – 15 minutes
    10. Saute sausage & veggies for Creole Breakfast Casserole. – 10 minutes
    11. Assemble and bake casserole; bake alongside the cabbage if necessary. – 30 minutes
    12. And finally, if you’re feeling up to it, boil a dozen eggs. – 15 minutes



Guacamole Salad

I made this to go alongside a pork butt Brandon smoked this weekend. I figured why not chop up some standard guac ingredients, toss in some refresher veggies like cukes and voila, I’ve made a chewable guacamole, though that title doesn’t sound quite as appetizing as guacamole salad, to me anyway. When we sat down to eat, I kept hovering over Brandon, eyeballing how many forkfuls of salad he was putting into his mouth. I said, more than once (read: nagged), “Heyyyy babeeeee, make sure to leave some so I can have it for leftovers. *Smile*”  I was kind of obsessed with this.


  • 2 avocados, diced
  • 1 English cucumber, diced
  • 4 large-ish tomatillos, diced
  • 1/2 red onion, finely diced
  • handful cilantro, chopped
  • 2 limes, juiced
  • salt


The only thing I really need to explain (probably) is how to deal with tomatillos, so here goes…

Remove the green husks. You’ll feel that the tomatillo is slightly sticky to the touch. Rinse those suckers under some warm water, then chop ’em up like the rest of the ingredients.

In a large bowl, add all ingredients together. Consume.


Paleo Shepherd’s Pie

[updated from 6/10/2010]

I’m not gonna lie, this meal in more finicky than what I usually like to cook. It messes up more than 1 pan and requires that you pay attention to it while it’s cooking. It’s what I imagine having a child would be like. I get it though…you gotta put up with the crap and in the end, you’ll reap the reward. In this case, it’s food to stuff into your face.


  • 1 lb. ground beef, chicken, turkey, pork…almost any ground meat will work
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 2 carrots or parsnips, chopped
  • 4 oz. mushrooms, sliced
  • 1 T each FRESH rosemary, sage and thyme (herbs are the flavor maker and must NOT be omitted)
  • splash + 1/2 c chicken stock
  • 1 T potato starch
  • 1/2 head cauliflower, chopped and boiled in water until soft
  • 1 egg
  • S&P


Preheat your oven to 400ºF.

In a deep-sided, oven safe saute pan add the ground beef and saute on medium heat until browned. Add the onions, garlic, carrots and mushrooms and cook until softened. Add 1 c chicken stock and potato starch. Use a spatula to pick up any brown bits on the bottom  of the pan. Turn the heat off and toss in 3/4 of the chopped herbs along with some salt and pepper.

In a small bowl, whisk together the egg, a splash of  chicken stock and the cooked cauliflower pieces. Use a combination of whisking and smashing to get the cauliflower as smooth as possible. Throw in the rest of the herbs along with a nice, heavy pinch of salt. Spoon the mixture on top of the meat and press into an even layer with your spatula.

Bake in the oven, on the middle rack, for 10 minutes, then turn the oven on broil and cook for another 10 minutes. Once the “pie” has come out of the oven, let it rest a few minutes before serving.


2011 Holiday Gift Guide (And Giveaway)

All gifts are under fifty dollars.


1. Lettered Wine Carafe, $48 2. ‘Just Give Me All the Bacon and Eggs You Have’ Print (Ron Swanson from Parks and Recreation), $16 3. Zippy Coasters, $20 for a set of four 4. Tea and Crumpets Apron, adult $32 and Matching Child’s Apron, $24 5. Sunshine Tea Towel, $9 6. Wallpaper Butter Dish, $24 7. Butcher Diagram (Buy 3, get 1 free), $8.50/each


1. Beaker Glass Pitcher, $5 2. Pre-seasoned Cast Iron Combo Cooker, $35 3. Magic Twisty Whisk, $8 4. OCD Cutting Board, $25 5. Salt Pig, $28 6. Triple Spout Measuring Cup, $7.50 7. Weber Portable Charcoal Grill, $32 8. KitchenAid Immersion Blender, $42, Chopper attachment, $29


1. Salt Taster, $14 2. McClure’s Spicy Bloody Mary Mix, $12 3. Foie Gras French Kisses, $10 4. Wild Sage Honey, $38 5. Gluten-Free, Exotic Mix-n-Match Chocolates, $37.50 for six 6. Steve’s Original Sampler Kit, $33


1. Doodles at Breakfast, $9 2. Salmon Cuff Links, $22 3. Jaws of Cooking Oven Mitt, $18 4. Chill Pill Silicone Ice Tray, $9 5. Ah Choo Pepper Mill, $22 6. Oliver Biscotti Appetizer Plate, $3/each 7. Ice Speed Chess Set, $13

Essential to Life

1 & 2. Health-Bent t-shirt, $20


Want a Health-Bent shirt? We’re giving away two. Leave us a comment telling us why you need one. We’ll choose 2 based on: 1.) the funniest and 2.) picked at random, on Monday, November 28 at 12 p.m. EST. You can only comment once. We’ll contact the winner via email. You’ll have 24 hours to respond with your shipping address, which color you’d like and your size, or we’ll be moving on to the next person.


Braised Short Ribs with Figs

I absolutely adore figs, and when one of our friends at our CrossFit box gave us a quart size bag filled with freshly picked Black Mission figs from his tree, I am almost fell over with excitement. I know that sounds ridiculous, but they’re hard to find around these parts. I plopped the few that I didn’t immediately consume into the braise for a refreshing sweetness.

Also let me say, that I have an aversion to the slow cooker/crock pot. I know it sounds snooty and silly, but I just feel like it doesn’t develop the same flavors as braising something in the oven. Our brand new, beautiful and expensive range was shipped defective and regardless of whether or not I turn the heat to 250ºF or 450ºF, the oven thinks it needs to heat to 500ºF. So that’s not so awesome for this recipe, or any kind of baking. The serviceman is taking his sweet time getting out here to fix it. In hindsight, it’s kind of a good thing though, as it has forced me to use methods I otherwise wouldn’t, and now, after tasting these crock pot/slow cooker ribs, I have new found respect for the magic meat machine.


  • f.o.c. (fat of choice)
  • ~2 ½ lbs beef short ribs*
  • 1 yellow onion, roughly sliced
  • 1 carrot, roughly chopped
  • 4 cloves garlic, roughly minced
  • 1/4 c red wine
  • 1 ½ c beef stock
  • 1 ½ c water
  • 1 pint fresh black mission figs**, stems removed & chopped
  • fresh rosemary, chopped
  • s & p
  • lemon zest
  • smashed plantains


Salt and pepper the short ribs. Heat a saute pan up over medium-high heat and melt a few tablespoons of your f.o.c., tallow would be great here. Sear your short ribs until they’ve developed a nice, brown crust. Place the short ribs in your slow cooker.

Turn down the heat on your saute pan to medium, and add the onion, garlic and carrot. Saute a bit and add the red wine. You’re not trying to cook the vegetables through, we’ll kill them in the crock pot, we’re trying to evaporate most of the wine from the pan. Stir around the vegetables every so often, until most of the wine is gone. We’re just trying to give a touch of flavor to the vegetables, not make everything taste boozy.  Place the vegetables in the slow cooker.

Pour the water and beef stock in the crock pot. Set it on high and let it go until the short ribs fall apart when you pick them up. This will take about 4 hours.

Once the short ribs are done, remove them and let them cool off. When they’re cool enough to handle, pull the meat off, just like if you were pulling a pork butt for BBQ. You should be able to use your hands. If you can’t, they’re not done cooking and need more time in the slow cooker. Add the meat back to the saute pan we used 4 hours ago. Yes, this is what I did and no, I did not wash it in between that time. Gross? Nah, I’m adding ‘flavor’.

Take a fine mesh strainer (If you do not own one, you must go buy one. I am not a clutter or gadget girl, so believe me when I tell you this is a necessary kitchen tool.) and hold or place it over the saute pan. Pour the vegetable, stock liquid through the strainer and into the saute pan. You can discard the vegetables.

Turn the saute pan on to medium-high heat. Add the figs. Let everything simmer away until the liquid has reduced by about half. Right before serving, garnish the top with some freshness: lemon zest and fresh chopped rosemary. Serve with smashed plantains.

*If the short ribs are long, like in the link above, cut them in between the bones, so they’ll cook faster

**If you can only find dried figs, use about 1/2 a cup.


Pig Out

Pork belly, bacon, loins, chops, sausage, fatback, lardo, pancetta, ham and lard…oh my. I am well aware that we write an overwhelmingly disproportionate amount of recipes that involve pork. If Brandon didn’t say, “Hey, let’s eat some beef tonight.”, we’d only eat pork..and some eggs too. Along with its fat, pork tastes like no other protein out there. It is my hands. down. favorite. Obviously.

Conventional Wisdom hasn’t been kind to the poor piggy. Back in the day (like your great-grandma’s), lard was king in the kitchen. I’d like to call it the ‘better butter’. You can fry, saute, bake and even SPREAD it…like butter. The low-fat mantra that’s kept the world’s people in carb-induced commas (we like to call these people Carb Zombies), has conjured up its replacement–the ‘healthy’ trans-fat filled hydrogenated fats and everyone’s new favorite kitchen go-to fat, le vegetable oil. How oxymoronic does that sound?

Now-a-days, pigs are bred leaner and are being butchered much, much younger. Why? Because we dictate what goes on the supermarket shelves. And we’re demanding lean meats. Pork is now called ‘the other white meat’, instead of what it used to be… a beautiful, marbled, rosy pink. Grocery store pork now must be brined to give it any hint of flavor or taste.

Piggy fat is like all other animal fats: a mixture of saturated, polyunsaturated and monounsaturated fatty acids. Percentages will vary by breed and diet, but pork fat is mostly monounsaturated in the form of oleic fatty acid. Pork fat’s low level of polyunsaturated fatty acids means a.) it doesn’t turn rancid as easily, (read: excellent for high heat cooking) and  b.) it should not be feared and in fact, should be preferred above almost all others.

So, on to what this whole post is about. Caw Caw Creek. Who they is? Well, they’s a pig farm. Not just any pig farm, but one located right (about) here in Columbia, South Carolina. Every recipe that we write and eat that involves pork; this is the pork we’re eating. Check out the video below, and you can check out the pork we’re eating too:

Now a days, everyone is making a big deal about where their food comes from, and rightfully so. But, if we don’t know the farmer, then what do we really know? All we have to go on is what the label says. Frankly, I don’t trust labels. I really don’t. Organic, Grass-Fed, Pastured, Cage-Free, etc. They all have their little caveats thanks to the FDA & USDA, so you NEVER really know what you’re getting, unless, like I said, you know the farmer.

Well, guess what? We know Caw Caw Creek. The triple F (father, farmer and founder), Emile DeFelice is a member at our CrossFit box. That fact right there makes him pretty solid in our book, but he also  founded the most popular and successful local farmer’s market in the area. So what’s the big deal about this guy and why should you care?  He only sells completely pasture and forest raised pigs and those pigs are only rare & heritage breeds of pork–breeds like: Spotted Poland China, old-line Duroc, and Berkshire. So you’re not only getting an actual pasture/forest/foraging raised piece of chow, but a fancy-pants, gourmet one too. Caw Caw Creek has been featured in Bon Appétite Magazine and most recently, on the Cooking Channel. They supply their pork to restaurants owned by people like…Daniel Boulud, Thomas Keller, Frank Stitt, and Michelle Bernstein. Ever heard of them? Also, I should mention their pork is–duh, humanely raised, but also just as important, humanely ‘harvested’ too–if you know what I’m sayin’.

So, why I am telling you all this wonderful-ness when most of you don’t even live anywhere near South Carolina? Because you can order online! Woohoo to that! Bacon, Fresh Chorizo, Whole Suckling Pig, Lard, Country Prosciutto, Pig Ears (for the doggy?) and even a 50 lb smorgasbord.

So there you go, a farmer, that maybe you don’t know, but we do. Someone that we’re willing to stand behind and hopefully help give you peace of mind about the pork you eat, because it’s the pork we eat too.

If you can vouch for any farmer(s) in your area, and they sell their products online, please include them in the comments section! The more resources, the merrier!

We are NOT being paid or compensated in any way, shape, or pork form for writing this.