Pork Recipes

Bourbon Maple Ribs Recipe

Bourbon Maple Ribs Recipe

It’s cold, unforgiving, and can bite to the bone sending shivers throughout the body. Sometimes you just want to wrap yourself up and hide from it. Somehow seeking warmth and comfort from its ugliness. Oh yeah, and the weather can be bad too.

Too much lately have we been reminded of the ugliness of life. We all approach life differently, savoring the sweetness and swallowing the bitterness in our own ways. For Diane and I, we struggle with the seeming pointlessness of writing about food »

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Spicy Pork Lettuce Cups with Noodles

Spicy Pork Lettuce Cups with Noodles

Spicy, tomato tangy, savory ground meat. It has become one of the WORC household’s staple instant meal accessorizers.

The zingy muse came from Korean rice cakes. The spice, the touch of sweet, the savory drool inducing rice cakes are highly addicting. Ever hit Momofuku’s Ssam Bar in New York and you’ll know exactly what I mean.»

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Shredded Pork Banh Mi Bites- A Take on Tapas

Shredded Pork Banh Mi Bites- A Take on Tapas

Too much of a good thing is certainly possible. Take for example, my favorite sandwich in the world, Vietnamese Banh Mi. But wait, before you blame me for being biased (you’re absolutely right anyways), allow me to clarify a few things about my subjective love of this sandwich.

Yes, I’m Viet-Nam born, am Vietnamese at heart, and grew up eating banh mi for as long as I can remember when I started chewing solid foods. I often took this sandwich for granted as a grade »

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Chipotle Shredded Pork Enchiladas – Family Recipe from Muy Bueno Cookbook

Chipotle Shredded Pork Enchiladas – Family Recipe from Muy Bueno Cookbook


Happy Cinco De Mayo! Today we’re celebrating with a guest recipe from some of our favorite ladies. Please welcome our guest writers today: Evangelina, Yvette and Veronica, the lovely ladies from Muy Bueno Cookbook.

Today they are sharing the write-up for their amazing stacked Chipotle Shredded Pork Enchiladas!! They are home-cooks from El Paso, Texas who share their love of family, culture and food on their wonderful blog.

Photography by Todd & Diane (that’s us) and this fabulous Recipe is from Muy Bueno Cookbook.»

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Pancetta, Caramelized Onion Puff Pastry “Ravioli” w/ Roasted Red Pepper Sauce

Pancetta, Caramelized Onion Puff Pastry “Ravioli” w/ Roasted Red Pepper Sauce

Please welcome Dara Michalski of Cookin’ Canuck.  She’s a lovely mother of 2 boys who cooks up a beautiful storm of home-cooked meals on her blog. Dara is guest posting today and sharing her recipe for a fabulous puffed pastry ravioli with roasted red pepper sauce. We had to make the dish ourselves, recipe testing of course, and the results were just terrific! And we photographed it too. We couldn’t help it.

Text & recipe from Dara and photography from Todd & Diane .»

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Fall Fest: Arugula-Fig Salad w/Blue Cheese & Warm Bacon Vinaigrette from Gluten Free Girl and The Chef

Fall Fest: Arugula-Fig Salad w/Blue Cheese & Warm Bacon Vinaigrette from Gluten Free Girl and The Chef

Fall Festis here and it’s a continuation of Summer Fest, a cross-blog recipe (and tip) swap. These events were started by Margaret Roach of Away to Garden and Deb Puchalla of Food Network. Previous themes were  Spinach and Apples. For this week, it’s all about Fall Salads.

Join and share yourblog write ups. Just post your link or recipe or idea in the comments below this post, and also share on the blogs of the other participants who are co-hosting as well.»

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Vietnamese Caramel Braised Pork Belly Banh Mi – Nail Shop Eats #4

The leaning tower of pork belly banh mi: not for the light hearted

I’m not a comedian, nor was I trying to be one when I spoke frankly about my mother’s Nail shop cooking escapades. Like I’ve always said, my mother is a culinary fool, a manic of a woman who lives to feed her family of 6 kids and our extended family of neighborhood friends. She’s been known to get even more carried away and feed her nail shop clients homemade noodles and fish »

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Hot Chorizo Cream Cheese Dip – A recipe dedicated to my little brother

My little brother is man of few words. Indeed, he’s grown-up, a man who is only a few years my junior, but he’ll always be a little brother to me.

Since childhood, his silence was often overlooked because with so many frolicking kids in one household, all the loud chatter and squabble over the one television was usually ignored. With 6 high energy kids between the ages of 5-16, my parents became selectively deaf to all our loud obsessions and disputes over the Atari game »

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Grilled pork chops w/Apple-Cranberry Maple Glaze —Kingsford University – Big Bob Gibsons BBQ Cookbook

Having the opportunity to spend three days in Sonoma wine country is thrilling enough, but to go there and experience grilling classes under the direction of Kingsford University and wrapped up in the hospitality of Seghesio Family Vineyards left us pinching ourselves to check if we were dreaming or not.

»

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Pork Tenderloin – Stuffed & Grilled

Pork Tenderloin – Stuffed & Grilled

Disappointment solved. Ever have a dish that stumps you?  You make it sometimes and it comes out incredible, then other times it’s just , ehh.  You start going through your head trying to figure out where you went wrong.  What are the variables that changed? Ingredients, timing, heat…  What the hell did I do wrong?  Frustrating, isn’t it?  However there is also a by-product of the hair-pulling frustration.  “Hell yeah!” joy when you finally figure it out.  Today I’m saying, “Hell yeah!”

The dish is »

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Kitchen Tour + Arugula & Radish Salad w/Warm Braised Pork Belly

Kitchen Tour + Arugula & Radish Salad w/Warm Braised Pork Belly

radish varieties: french breakfast and icicle

We don’t know what we did right in a previous life, but we sure have been reaping the benefits of it all lately, especially when it comes to blogging. Our blogging has kindled friendships with folks far, wide and nearby that we never would have found otherwise. From bloggers that we have already met to those of you frequent visitors that we have yet to meet, are the reasons why we love blogging.

Jen Yu of Use Real Butter »

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Star Anise Braised Pork Belly & quail eggs  (Thit Heo Kho Hoa Hoi)

Star Anise Braised Pork Belly & quail eggs (Thit Heo Kho Hoa Hoi)

Another braised pork recipe, you ask? Well, I wasn’t planning on inundating this weeks postings with braised pork but timing seemed appropriate for a number of reasons. Adding to the fact that I love braised pork in ten million different ways, I’ve gotta start writing about braised pork enough to cover it all in my blog lifetime!

Since my last write up about my mother’s classic Vietnamese braised pork in caramel, I’ve received so many touching e-mails and comments from readers about not only the »

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Vietnamese Braised Pork & eggs in caramel – Thit Heo Kho Trung  Flashbacks from my mom’s kitchen

Vietnamese Braised Pork & eggs in caramel – Thit Heo Kho Trung Flashbacks from my mom’s kitchen

If I could name one of the many comfort foods in Vietnamese cuisine that brings back warm, delicious memories to all my Viet friends and family, it would be this dish: Thit heo kho trung, braised pork belly (or shoulder/butt) with boiled eggs. It’s the comfort of pork slowly cooked in sweet caramel, till the the soft meat becomes rich and flavorful that makes all of us salivate with homesickness when we’re far away from home. To complete the dish, add some boiled eggs to »

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Asian Food Wine Pairings

Asian Food Wine Pairings

Thanks to Lia and her wonderful wine inspired blog, Swirling Notions, we’re finally writing out what we enjoy drinking when we eat Asian foods.  Lia’s Pairing Primers is a series of excellent and educational write ups on pairing foods.  Lia asked us to share our favorite Asian-inspired food pairings and getting this post together required alot of thought, drinking and tasting!

Spicy, Salty, Sweet, Sour, Bitter. Pairing wine with Asian food can often be a bit daunting and complicated.  For so many Asian dishes, »

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Vietnamese Jackfruit Salad Recipe: shrimp+pork – Gỏi Mít Tôm Thịt

Vietnamese Jackfruit Salad Recipe: shrimp+pork – Gỏi Mít Tôm Thịt

August has been a seriously busy food month for us and it’s barely half over! With friends coming into town, a series of cooking classes that we’ve taught and Friday’s catering event , we’re trying to make the best use of our left overs. We’ve been very conscientious of food waste and are always making sure we don’t waste food like we used to. So with Friday’s party all cooked, delivered, served and done, we’ve got a few left overs in the fridge we assembled »

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Video #9 – Our Garden Tour & Swiss Chard Stuffed BBQ Pork Loin

Video #9 – Our Garden Tour & Swiss Chard Stuffed BBQ Pork Loin

It all started with a potted herb back in 1996. Then it became two herbs, then three, then what ever potted plants we were able to cram into the 10′x5′ patio of our second story, 800 sq. ft apartment, which we shared with another couple. Times were tight back then, both financially and space wise, but we still made sure that we made time, money and space for our common love of gardening. Literally, we dragged home all and anything that had roots, leaves, »

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Our “Go To” Party Dish – 5 Hour Smoked Pulled Pork.

Our “Go To” Party Dish – 5 Hour Smoked Pulled Pork.

We want to introduce you to some of our new “food video” making friends. They are Travis at Rock and Roll BBQ and Tony at Olive Juice! Since our video’s have been circulating in the blogosphere waves, we’ve received so much support and love from all you watching and reading. Thank you!! New video friends have stopped by and shared their love of creating cooking video’s and here are two guys that really, really have their stuff together! Travis and Tony are two hugely talented »

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Video #8- Vietnamese Stuffed Squid & Wine Blogging Wednesday

Video #8- Vietnamese Stuffed Squid & Wine Blogging Wednesday

There are so many food blogging events, but so little time. The small hand full of marvelous events that we already enjoy participating in has us scrambling till the very last wee hours of the night to submit our contribution. Procrastinating might be the evil force hiding behind our 2am post writings, but some minds work better under pressure. In our case, it’s two. But between two very busy jobs and continuous projects in the works, we blog when we can and that means late »

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Video #7 – Our Pantry & Asian Nacho’s

Video #7 – Our Pantry & Asian Nacho’s

Our first pantry fit into a shoe box. Really, it did. Twelve years ago, our belongings consisted of a beat up twin-size futon mattress as a bed, the futon frame (used as a bookshelf), an old, unfinished desk from Todd’s youth, our precious REI outdoor gear, a bearded dragon lizard and a small box full of cooking tools that we anxiously moved into our new apartment home of 800 square feet. Although we only took possession of 400 square feet of the small apartment, the »

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Vietnamese Spring Rolls – Pineapple Salad – In Two Ways

Vietnamese Spring Rolls – Pineapple Salad – In Two Ways

We’re rolling in greens this month! Unfortunately, it’s not the type of green that’s going to pay for our dreadful Visa bill arriving next week. But it is the type of green that’s full of fiber and vitamins to keep us healthy and heart attack free when we do open up the envelope. We’re talking about having red romaine, green romaine, red oak leaf, green leaf and “everything mesculin” lettuce up to our ears! Growing and investing in $3 worth of mixed lettuce, and mesculin »

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