I have a few goals for pig's pick and one of them is to share great recipes. They can be my versions of dishes that inspired me on my culinary journey, old family favorites, or maybe a dish I had a dream about; it happens, weird but true. You never know what my next recipe might be, but I believe in keeping it simple and exciting at the same time.
I put all my measurements in both volumes and grams; I am both a research chef and a person who loves to cook. The volume measurements are how most home cooks and chefs work, and grams are how research chefs develop. As stated I live in both worlds, I still use both, and if I can offer a little advice the gram measurements are more accurate, and you will get a repeatable result when you follow that method. You don't need a laboratory quality scale like I have at work, but a simple $25 electric gram home scale will work just fine. So if cooking is something you love to do, go pick up a scale and start experimenting with it.
ADVENTURES IN THE KITCHEN
COOKING WITH GAS
RECIPES AND TIPS FROM THE PIG
CAROLINA GOLD BBQ SAUCE
Developed over a hundred years ago in South Carolina for pulled pork and grilled chicken. It is so simple to make, that you may never buy store bought BBQ sauce again.
ASIAN BRAISED PORK BELLY
Pork belly stands up so well to the umami-rich Asian seasonings. Use this simple recipe and enjoy great Korean pork belly tacos or fold it into a mac & cheese to give it an Asian twist.