Posts in Recipe
RECIPE: CHULETA DE KAN KAN WITH APPLE MUSTARD SLAW AND BLACK BARBECUE SAUCE

Let’s talk a little about the Kan Kan Chop. Our Kan Kan Chop is an item we began fabricating after an adventurous chef’s request, and it has been intriguing chefs since. It is a cut first created in Puerto Rico in 1957, and it is still being served there today in a big six pound version of this chop. Ours is cut an inch and a half thick and weighs a mere two to three pounds. It consists of a bone-in loin chop, with a strap of belly and the skin still attached. Puerto Rican chefs would roast it and then finish it in the fryer to crisp the skin.

We’re very excited that Chef Kevin Draper of Bin 54 Steak & Cellar was up for the challenge! He served his fried Kan Kan Chop with a delicious apple mustard slaw for a little sweet & tangy add-on. Enjoy his recipe with family and friends!

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RECIPE: CHEF STEPHEN MCHUGH'S IMOTO GREEN CURRY PORK DUMPLINGS

It always excites us a great deal when a chef shares an innovative recipe with us using our delicious product. Chef Stephen McHugh from Imoto in Dallas, TX created beautiful and vibrantly green pork dumplings filled with a #CheshirePork Picnic Roast mixture combined with eggplant and cilantro. Our mouths are watering. Get your chop sticks ready and dive in!

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RECIPE: STUFFED PORK RACK ROAST

We’re only a week away from the first day of fall, and we don’t know about you, but we’re craving all of the savory and comforting pork dishes! We’re excited that Chef David Morales sent us over his delicious recipe for a Stuffed Pork Rack Roast! Our delicious tender pork roast is stuffed with mushrooms, spinach, caramelized onions, goat cheese, and thyme for a mouth-watering fall meal. We suggest serving it alongside creamy mashed potatoes! Enjoy!

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RECIPE: BBQ SEASONED PORK RINDS AND CRISPY CHESHIRE PIG EARS WITH CAROLINA GOLD BBQ SAUCE

In the South, fall means football! With the start of football season, Chef Drew Stanley of Waterman Brewing took Cheshire Pork pig skin and Cheshire Pork pig ears and turned them into a crunchy and delicious snack. With that being said, dive on in and get those fingers dirty! This recipe is most certainly finger-licking good.

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RECIPE: PEPPER JELLY GLAZED SMOKED ST. LOUIS RIBS

You may be getting back into your routine in August, but you’ll catch us at the grill until the weather gets cold! We’re coming at you with all the deliciousness today with a recipe from Chef James Johnson of Tribeca Tavern in Cary, NC! We’re trying not to drool on our screen with his Pepper Jelly Glazed Smoked St. Louis Ribs. Name a better sweet and savory combo. We’ll wait.

Enjoy!

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RECIPE: HONEY-GLAZED CREOLE PORK TENDERLOIN WITH JAMBALAYA STUFFING

We love a delicious stuffed pork tenderloin recipe, especially when it incorporates one of our favorite dishes, jambalaya! This sweet and savory recipe by Chef Glenn Lyman from G Cooks has us drooling and craving this explosion of flavor. Chef Glenn uses a Lynx Grill as he prepared this #porktastic recipe! Enjoy!

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RECIPE: PAN-SEARED CHESHIRE PORK BELLY WITH VIRGINIA PEAR CHUTNEY

Nothing makes us happier than a good pork belly recipe! 😍Crispy skin, tender, flavorful meat… there’s just something special about a well-cooked belly. Lucky for you (and us), Chef Gary Cooper of Brabo Brasserie in Alexandria, VA shares his version complimented by charred red cabbage and a homemade Virginia pear chutney. We dare you not to drool!

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RECIPE: KAN KAN CHOPS W/ TOMATO, CORN, CUCUMBER AND BOILED PEANUT SALAD

We are honored to have Anthony DiBernardo join our Hog Blog for a mouth-watering June recipe! Anthony is the owner and PitMan of Swig & Swine in Charleston, SC! We hope you’ll enjoy learning a little about Anthony as much as we did! His recipe for our Kan Kan chops will be a delicious addition to your summer smoking - and that boiled peanut salad! That’s some dag’on good eating.

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RECIPE: FRANK’S IMPATIENT “PANCETTA” BY CHEF BRYAN HUDSON

This pork belly recipe utilizes Sysco’s Cutting Edge Solutions, Frank’s Red Hot Seasoning, and Cheshire Pork, of course! You will cure it for a couple of days in the fridge and then roast or smoke. This makes for a fantastic carving station meat with a unique presentation for any buffet action station! Let’s get cookin’!

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RECIPE: CHEF LANCE FEGEN'S PEPPER POT STEW CARTAGENA DEL COWBOY SURFER

This week on the Hog Blog we have Chef Lance Fegen, Culinary Director of F.E.E.D. TX Restaurant Group in Houston, Texas, joining us with a multi-Cheshire Pork recipe for his Pepper Pot Stew Cartagena Del Cowboy Surfer that uses Cheshire Pork’s bacon, pork shoulder, and spare ribs. Talk about a #porktastic recipe!

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Recipe: Sous Vide Heritage Farms Cheshire Pork Porchetta by Chef Venoy Rogers III

This week, we’re super pork-static to have Executive Chef Venoy Rogers III joining us on the Hog Blog. He’s with the American Kitchen Bar & Grill in The Disney Resort Area. We’re so grateful to have him sharing a delicious recipe for a Sous Vide Heritage Farms Cheshire Pork Porchetta!

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