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National Pork Board shares holiday recipes

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National Pork Board shares holiday recipes


by MEAT+POULTRY Staff

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DES MOINES, Iowa – The National Pork Board is kicking off its “Taste of Now” campaign by partnering with three industry chefs this holiday season. The chefs will share how pork offers cuts and flavor profiles for every occasion.

“We are thrilled to partner with these three leading chefs and share how they’re celebrating the year’s most popular flavors, cuisines and food trends with pork,” said Jarrod Sutton, vice president of Domestic Marketing at the National Pork Board. “With pork available at an unprecedented value, there’s no better time for cooks to bring pork to their holiday feasts this season.”

Chef Matt Abdoo, New York, New York, is known for his smoke-centric culinary destination, Pig Bleecker and award-winning barbecue at Pig Beach. Chef Adam Sappington from Portland, Oregon, is an established cookbook author, James Beard finalist and owner and head chef of The Country Cat, a restaurant that blends Midwest and Northwestern cuisines. Chef José Mendín, from Miami Beach, Florida, and Puerto Rico, is a five-time James Beard semi-finalist, founding partner and chef at Pubbelly Restaurant Group, including, Pubbelly Noodle Bar, an Asian-inspired gastropub.

The National Pork Board and the three chefs are introducing eight new pork recipes:

Chef Matt Abdoo:

Crispy Pork Cutlets – Breaded, crispy pork shoulder blade chops paired with a Tuscan Salad side makes for an easy weeknight meal.

Dijon and Herb-Crusted Pork Chops – Dijon rubbed bone-in pork ribeye chops are perfectly complemented by a dried fruit mostarda for an elevated dish that’s perfect for entertaining.

Chef Adam Sappington:

Apple Cider Ham with Molasses Glaze – Orange, apple cider and molasses combine for a flavorful dinner ham that’s paired alongside a warm cabbage, farro and toasted walnut slaw.

Baked Loin Chops – Easy, broiled pork chops and homemade Parmesan white beans will satisfy your comfort food cravings as your go-to family meal.

Chef Jose Mendin:

Michoacan-Style Pork Carnitas – Slow cooked pork shoulder is seasoned with a blend of citrus, garlic and herbs then topped with tart green apple slaw and finished with cheese. 

Honey Balsamic-Glazed Ham – Pineapple combines with honey and balsamic for a flavorful ham that’s paired with easy garlic kale and smashed potatoes.

Pork Pappardelle Puttanesca – Shredded pork roast topped with basil, pecorino cheese, chili flakes and thyme makes for a new pasta night favorite.

Sautéed Cuban Pork Loin with Rice and Red Beans – This Puerto-Rican inspired dish – typically made with a pork shoulder – is translated into an easy weeknight meal with pork loin, smothered in a mojo marinade and plated with sweet plantains, rice and beans.

Exclusive chef videos can be found on YouTube. Visit PorkBeinspired.com for step-by-step recipes, information on pork cuts or new cooking tips and tricks.

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