After a long day at work, reaching for the take out menu seems like the quickest fix for a meal. But, with a simple recipe like this Sauteed Pork and Spinach, you’ll be eating in less time than it takes for pizza or Chinese food to be delivered.
This is one of my ‘go to recipes’ for my fuller work days and is great for lunch leftovers the next day.
Katherine Mossop is a Certified Nutritional Practitioner in Toronto with a passion for helping others enjoy real food in a processed world. Whether it’s helping others with challenges in autoimmune disease, mental health, digestion and gut healing and even weight loss, she is dedicated to educating and guiding others to find their own path of health and vitality by emphasizing real whole foods.
Carnitas. Tender pulled pork with crispy bits. Clearly food heaven.
Carnitas are very simple to throw together with minimal prep work. Traditional carnitas are braised for a few hours in lard and water. As the pork slowly cooks, the water evaporates and the lard works its magic, giving the carnitas their delicious, golden brown crust.
This recipe is my own take on carnitas and omits the lard, using just water for braising. This omission certainly does not reflect any concerns about lard. In fact, lard is an incredibly healthy source of fat when it comes from good pastured sources. It was a primary source of fat for many families before our fat-phobic era and the donning of hydrogenated vegetable oils hit our tables. According to Mary G. Enig, nutritionist/biochemist and author of Know Your Fats, lard is typically 40% saturated fat, 50% monounsaturated fat and 10% polyunsaturated fat. Saturated fat in lard actually protects the more vulnerable monounsaturated and polyunsaturated fats from oxidizing when exposed to heat. This makes lard an excellent fat source for cooking and baking. Continue reading →
This is a super-easy crowd-pleaser – tried and tested in our own home kitchens! Classic barbecued ribs that employ an “oven-cheat” method; resulting in ultra-tender meat without spending 12 hours tending to a smoker.
For optimal Q’ing results, we suggest having a quality (local) beer such as Steam WhistlePilsner, Black Oak Brewing Co.‘s Pale Ale or Mill St. Brewery‘s Original Organic on-hand for adding to your sauce, as well as enjoying during the cooking process. 😉
Also known (in Italian) as; Filetto di maiale ripieno al erbe e prosciutto, just one serving of this dish offers more than 75 percent of the daily recommended intake of Protein, Thiamin, and Vitamin B-1.
Thiamin is crucial in helping your body convert carbohydrates to energy and aiding in digestion – because the body stores very little thiamin it needs to continually replenish its supplies.
The history of pulled pork is extensive, with most recipes originating from the southern U.S., where it is typical for most households to have some sort of homemade smoker in their backyard. Pulled Pork is often made exclusively in a smoker, slowly cooked over coals for several hours.
In a previous article I explained how to braise (available here). Braising is a form of roasting meat using wet heat, “wet” because the cooking is being done in liquid. While braising is perfect for tougher cuts of meat, it is not appropriate for cooking joints that are tender; the appropriate technique is to dry roast or simply “roast”.
Roasting can be as simple as throwing a cut of meat into the oven and removing when done; unfortunately, simple isn’t always best. Let’s discuss the three keys to successful roasting.
The pig is truly a wonderful animal and as omnivores, we should revel in its magic.
From an organic – or more precise, sustainable agriculture – standpoint, very few animals can come close to the pig in providing nearly 100% utilization – “everything but the oink” as they say. From a characteristic standpoint, the pig is extremely intelligent, exhibits advanced social behaviour, and has an anatomy that so closely resembles that of humans that pig organs are the favoured animal for xenotransplants, that is, transplants from animal to human. And from a taste standpoint, not many meats can compete with the richness in flavour offered by an organically raised cut of pork. Unfortunately, the news is not all cheery – commercial pork production has reached such a horrific state that it rivals industrial veal production in the award for humans’ most disgraceful exploitation.
Most consumers don’t know what real pork tastes like, and instead are happy to buy cheap pork and expensive marinades. “It’s a double whammy for the supermarkets: their pork may be cheap but is so boring that you have to load your trolley with expensive, value-added products (such as sauces and fancy marinades) to compensate,” says Hugh Fearnley-Whittingstall in his stellar book The River Cottage Meat Book. But lets not get ahead of ourselves… we will limit this newsletter to the discussion of pigs as The Healthy Butcher knows them to exist and avoid a lengthy discussion on commercial meat production – perhaps the topic of another newsletter.