Every year, the South-by-Southwest (SXSW) conference takes over Austin, Texas. More than 45,000 folks flock from across the country to hear from thought leaders in technology, marketing, business development and much more. And this year, pork made a big splash by hosting the (now nearly famous) Pork Social Party.

Held at the world-renowned Franklin BBQ, 16 star social media elites shared a night of Texas-style BBQ, laughs, and pork. Check out our attempt to capture the unique evening here:

A friend of pork and travel junkie, Chris from Amateur Traveler, was in attendance and deliciously shared the awesome menu items on his blog:

• cornbread with pulled pork
• 2 pork spareribs
• more pulled pork
• flash-fried pork fat
• Jalapeño pork sausage
• potato salad (what no pork?)
• A slaw with aioli made with rendered pork fat
• ice cream with caramel and bacon

As you can imagine, we can’t wait to do it again and we already have our sights set on the 2nd Annual Pork Social Party. Before that though, we’re heading back to Austin for the BlogHer Food conference to make new friends and serve up more tasty pork. Like us on Facebook to get the inside scoop on all the food and pork fun we’ll be bringing back to Texas’s capital hot spot!

Toni from The Happy Housewife shares her easy-to-make/everyone-loves-it pork recipe saying, “This bbq pork recipe only has three ingredients and takes less than a minute to prepare in the crock pot. One minute!”

Chris from Amateur Traveler attended a pork-centric dinner at the world famous Franklin BBQ in Austin, Texas last month.

Jenny (from Jenny on the Spot) attended the South Beach Food Festival (SOBE) and spent time chatting with award-winning chefs and other notables in the food world. Be sure to watch this fun video from the event.

Stephanie of The Culinary Life recently released her new book Melt: The Art of Macaroni and Cheese which includes several tasty pork recipes you are going to want to try!

And the one and only Grill Grrrl (Robyn) shared the recent big news about the new names for pork cuts, and enticed us to get to the grill this spring with great pork recipes.

Remember to connect with us on Facebook , Twitter, Pinterest and Instagram to get great ways to be inspired!

As we begin a new year of pork, I’d like to take a minute to reflect on this past year. From sharing my favorite family Easter traditions to discovering good pork airport grub,I have thoroughly enjoyed spending 2012 with you. Fellow pork fans, you have made 2012 deliciously fantastic, and I want to thank each and every one of you.

I also wanted to congratulate the winners of our Pinterest Scavenger Hunt and 12 Days of Pork giveaways! They are:

Amy T. from Anaheim, CA

Howell L. from Shutesbury, MA

Betty N. from Savannah, GA

Nissa M. from Sealy, TX

Christina K. from Louisville, KY

I look forward to talking pork with you for another year here at Pork, Knife & Spoon and on Twitter @PorkandKnife. And if you haven’t done so already, be sure to connect with the National Pork Board on Facebook, Twitter, Pinterest and Instagram for all the exciting and appetizing things to come this year including more amazing give-aways!

From the moment you step inside the restaurant, you know you’re somewhere deliciously boar-ish (not boorish). The masculine eclectic décor is inviting — the long, polished bar heavy with bourbon encourages you to linger while the links of house-made sausages hanging from the rafters tempt you. Wide wood planked communal tables share space with noble red upholstered high-back chairs, and the floor is literally lined with thousands of shimmering copper pennies. The outdoor beer garden includes a roaring fireplace and tables made from oak wine barrels and massive tree trunks. It’s a man’s man kind of restaurant. But that didn’t stop this West Coast gal from having a thoroughly enjoyable time.

I recently attended a multi-course at Butcher and The Boar, sponsored by The National Pork Board, and I have to say it was one of the best meals I’ve had in quite some time. While the restaurant’s menu offers a wide variety of meats, our dinner specialized in pork dishes.

Peter Botcher, the restaurant’s butcher, spoke briefly with us. He explained that he and his culinary team make in-house artisanal sausages and smoked meats employing traditional German methods. And locals, whether German or not, are eating it up. According to Botcher, the restaurant serves an average of 500 people a day and up to 900 people a day during the summer months. “We’ve been incredibly fortunate,” he says. And I’m fortunate to have eaten there. Here’s some of what we enjoyed during our dinner:

Pork Cheek Skewers on Corn Relish (J Jorgensen)

Salads came in different weight classes including a lightweight arugula, watermelon, and goat cheese combo and a heavy-weight wedge salad bathed in a decadent blue cheese dressing and dotted with crumbled smoked pecans. I didn’t want to use up too many calories on salad, so I opted for the pork cheek, bacon, and onion skewers served over pickled corn. Biting into the medallion of lightly charred pork revealed a pale pink, juicy interior that all but melted in my mouth. One of my dining companions noted: “I didn’t know pork cheeks could taste this good.”

Green Chili Chorizo Sausage on Spicy Black Bean Mole with Soft-Cooked Egg (J Jorgensen)

Two stellar sausage dishes followed: A crisp, zesty, cheddar-laced Berkshire sausage link served with blackened broccoli that could convert even the purist vegetarian. I declared it my favorite dish until I tasted its companion: A spiral of dark green chili chorizo sausage hugging a soft-cooked egg atop a spicy black bean mole. Its initial mildness is chased by a distinct punch of heat. So, be warned.

The main courses, served family-style, made one of the diners declare, “I feel like it’s Thanksgiving dinner but with pork!” I agreed. Check it out: Muscular mustard-grilled pork chops were surprisingly tender and robustly flavored, but don’t even think of ordering them without a side of fried green tomatoes doused with herb-buttermilk dressing.

Mustard Grilled Pork Chops (J Jorgensen)

The unanimous favorite dish was the roasted pork loin with apple cider sauce, sour cherries, and pecans. Imagine the best Easter ham you’ve ever eaten, but better — less salty, more complex. It paired beautifully with a medley of woodsy cedar-planked mushrooms and smoky blackened cauliflower with a preserved lemon pan sauce.

Roasted Pork Loin with Apple Cider Sauce, Sour Cherries & Pecans (J Jorgensen)

The only dish that disappointed me and just above everyone else at the table was the chicken-fried pork with sausage gravy. The too-thick, greasy batter overwhelmed the pork’s flavor, while the sauce tasted distinctly of canned soup.

Chicken Fried Pork with Sausage Gravy (J Jorgensen)

So we comforted ourselves with two more sides instead: Coal-fired sweet potatoes crowned with a maple-pecan butter and crunchy pecan nibs and a dense, impossibly moist skillet corn bread with maple butter so good that I wanted to pop it inside of my handbag to enjoy as a midnight snack later in the hotel room. I didn’t take it. Though now that I’m writing this sentence, I’m regretting my ethical decision. Corn bread that good warrants moral indiscretions.

Skillet Corn Bread with Maple Butter (J Jorgensen)

Despite its appealing name, the ginger snap banana pudding with torched meringue was disappointing. It was a one-note confection that would have benefitted from more ginger and snap. If it were up to me, I would have just ordered another skillet corn bread along with a sweet, malty stout. That’s dessert-y enough for me.

Photo credits: Top three photos, Susan Russo ; remaining photos, Jan Jorgensen, The National Pork Board

Bottagaro shows us the pork belly — Can you say bacon?

During a recent trip to Minnesota where I visited Wakefield Pork, Inc, Bottagaro demonstrated a hog fabrication for us. For those not familiar, a hog fabrication involves “breaking down” a half a pig. Big, sharp knives and even bigger saws are needed. I won’t go through the entire fabrication process, but here a few pics to give you an idea.

Half a hog ready for fabrication.

Sawing through the primal loin.

Mmmm… fresh ham.

Give me some ribs!

Moist and Healthy Pork Tenderloin

Chops, chops, chops.

For full-color photos of all pig parts and names of pork cuts, please check out this great resource from Pork, Be Inspired.

How about you? Have you ever done or seen a hog fabrication? Tell us about it the comment section below.

Many cultures believe that eating certain foods on New Year’s Day will bring good health and prosperity in the new year. I’m pleased to say that pork is among those lucky foods. Indeed, because pigs root forward, they symbolize progress. Germans, in particular, believe that eating pork symbolizes future abundance. So, try one of these German-inspired pork recipes this New Year’s Day and you may be thanking your lucky stars all year long.

Pork Schnitzel (Photo, Elise Bauer)

Pork Schnitzel from Simply Recipes

German Kapusta Pork from Pork Be Inspired

Slow Cooker Pulled Pork with Sauerkraut from A Year of Slow Cooking

Homemade Andouille Sausage from Hunter, Angler, Gardner, Cook

Cooked greens, which resemble folded bills, signify prosperity in the new year. And everyone knows that greens taste better with bacon. Or ham. Or sausage. So, try one of these recipes to fatten your wallet in 2013:

Southern Style Greens with Smoked Ham Hock (Photo, Susan Russo)

Southern Style Greens with Smoked Ham Hock from NPR’s Kitchen Window (pictured above)

Hoppin’ John with Bacon and Collard Greens from Not Eating Out in New York

Farfalle with Kale and Bacon from Iowa Girl Eats

Sausage, Tomato, and Kale Ragout  with Poached Eggs from Taste Food

Smoky Spiced Black-Eyed Peas with Bacon (Photo, Nicole Hamaker)

Because black-eyed peas and lentils resemble coins, they represent good fortune and prosperity. Improve your luck by noshing on one of the following recipes:

Hoppin’ John from The Pioneer Woman

Smoked Pork Belly with Lentils from Thursday Night SmackDown

Smoky Spiced Black-Eyed Peas with Bacon from Pinch My Salt (pictured above)

Lentil and Sausage Soup with Sweet Potatoes and Herbs from Kalyn’s Kitchen

Taiwanese Pork Noodles (Photo, Jaden Hair)

Long noodles symbolize longevity, that is, if you don’t break them! So, start slurping!

Wonton Noodles from Rasa Malaysia

Singapore Noodles from No Recipes

Taiwanese Pork Noodles from Steamy Kitchen (pictured above)

Garlic, Ginger, Pork, and Noodles from My Gourmet Connection

]]> http://porkknifeandspoon.com/2012/12/28/get-lucky-in-2013-with-new-years-day-pork-recipes/feed/ 2 http://porkknifeandspoon.com/2012/12/28/well-be-announcing-the-winner-soon/ http://porkknifeandspoon.com/2012/12/28/well-be-announcing-the-winner-soon/#comments Fri, 28 Dec 2012 21:46:31 +0000 Susan http://porkknifeandspoon.com/?p=4948 Hello, Everybody!

I know you’re eager to find out who won the entire prize package for our first-ever 12 Days of Pork Giveaway! We are too!

We’ll be announcing the winner very soon, so please keep checking back.

In the meantime, I’m going to post about lucky foods to eat this New Year’s Day. So, stay tuned!

Thank You,

Susan

]]> http://porkknifeandspoon.com/2012/12/28/well-be-announcing-the-winner-soon/feed/ 0 http://porkknifeandspoon.com/2012/12/26/12-days-of-pork-giveaway-its-a-wrap/ http://porkknifeandspoon.com/2012/12/26/12-days-of-pork-giveaway-its-a-wrap/#comments Wed, 26 Dec 2012 15:13:45 +0000 Susan http://porkknifeandspoon.com/?p=4929

From bacon candy to a collection of pig kitchen gadgets, we’ve been counting down the 12 Days of Pork and have reached the end of our giveaway.

What is your favorite item in our collection? Will you be the one to win the sweet year-long bacon club membership?

Here’s your last chance to enter to win the ENTIRE collection of prizes which includes:

1. Bacon press

2. Waffle iron

3. $40 Amex card and $10 pork coupons

4. Bacon popcorn and popcorn bowl set

5. Cookie jar and pig-shaped cookie cutter

6. A set of pans

7. Bacon chocolate truffles

8. A shot glass

9. Collection of pig-themed kitchen gadgets

10. A year-long bacon club membership

11. An appetizer platter and plates

12. A Christmas stocking with bacon-themed treats

There are two ways to enter:

1. Pin the image highlighted in this post on Pinterest.

2. Retweet the #12DaysofPork tweet from @allaboutpork on Twitter to enter to win the entire gift pack.

This means you have two chances to enter per post (if you pin AND retweet). Today is your last chance to earn entries, so get pinning and tweeting!

See full legal rules here.

Thank you so much for playing!

Check back soon to find out if you’re the winner!

I think we saved the bacon best for last. Today’s feature is a year-long bacon club!

Please tell us why you love bacon. Make it short, pithy, poetic, witty, whatever suits your fancy!

This month, we’re highlighting items here on PKS.com that we’re giving away as part of a grand pork holiday gift pack. (One winner will be selected at the end of our sweepstakes to win the ENTIRE collection of all 12 prizes!)

There are two ways to enter:

1. Pin the image highlighted in this post on Pinterest.

2. Retweet the #12DaysofPork tweet from @allaboutpork on Twitter to enter to win the entire gift pack.

This means you have two chances to enter per post (if you pin AND retweet).We’ll publish a new post each day, giving you a new chance to earn two more entries. You do NOT have to enter each day – it just increases your number of entries if you do.

See full legal rules here.

Thank you so much for playing!

Check back soon to find out if you’re the winner!

The number of kitchen gadgets available nowadays is dizzying. Personally, I like the basics: spatula, whisk, vegetable peeler. I can live without a temperature-controlled butter dish or condiment gun. But I wouldn’t mind some perky, pink, piggy kitchen gadgets to make my time in the kitchen more playful.

Since we want you to have more fun cooking we’re featuring a collection of pink piggy kitchen gadgets like a whisk, spatula, and tongs for our eleventh day of our 12 Days of Pork Giveaway on PKS.com!

From December 13th to the 24th, we will highlight new items here on PKS.com that we’re giving away as part of a grand pork holiday gift pack. (One winner will be selected at the end of our sweepstakes to win the ENTIRE collection of all 12 prizes!)

There are two ways to enter:

1. Pin the image highlighted in this post on Pinterest.

2. Retweet the #12DaysofPork tweet from @allaboutpork on Twitter to enter to win the entire gift pack.

This means you have two chances to enter per post (if you pin AND retweet).We’ll publish a new post each day, giving you a new chance to earn two more entries. You do NOT have to enter each day – it just increases your number of entries if you do.

See full legal rules here.

Check back tomorrow for the twelfth and final 12 Days of Pork Holiday item, and thanks for playing!