Tips from a non chef
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Pork: A Love Story

 

I met Pork when I was just 3 years old. I remember our first encounter. I could see the sweet, exotic flavor underneath the hard  shell. The aroma was full and complex, but not overwhelming. The pork in question was of the fat, underbelly variety. I took my first bite into this mysterious meat. The crispy layer of skin made way for the rendered fat which melted into the textured flesh. I was instantly smitten.

Fast-forward 22 years and we’re still together. You could say that things have gotten pretty serious. As I got older, so too did Pork undergo various changes. I remember a rebellious phase in which I contended with pulled pork and spicy Chorizo. There were even times when Pork was sliced thin and fried. But, Pork would always come back around to the good ol’ chops and ribs that I knew and loved.

We had a bit of a falling out when Pork became infatuated with popularity. I felt that it toned itself down to be accepted by a wider audience. It had lost it’s edge and became dry, generic and flavorless. These were not good times. Everyone was having their way with Pork and I couldn’t do anything but watch from the side lines.

Nowadays, Pork has come to it’s senses. I’m glad to see it’s best qualities starting to show again. I am happy to share my love with others who will treat it the same; those who appreciate the subtle nuances of a slow-roasted pork belly or the satisfying fullness of a nice pork shoulder.

I don’t know where our relationship will be in 10 years, or even further down the line, but I know one thing; Pork has a special place in my heart. We’ve been through thick and thin and i’m excited to see how it continues to mature from here.

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J + Pork 4eva

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3 Comments

  1. Pingback: Texture: The Forgotten Food Factor | Nom Life

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