#TailgatingWithPork

Every tailgating party is better with pork! The National Pork Board teamed up with bloggers from across the country to show everyone how easy it is to cook up a championship-worthy game day spread when you choose pork—the MVP of tailgating.

Check out their drool-worthy recipes. Major #Nom.

Here’s the starting lineup:

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Ron Swanson Said It Best

Areweright?! Have a great, meat pork-filled weekend!

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NBC / Via kulfoto.com

Celebrate PORKtober!

porktober-1Pick up your forks and join us in toasting America’s pork producers… that’s right, it’s National Pork Month – or, as we like to call it, PORKtober!

With so many choices of cuts and styles in which to prepare, it’s easy to sing the praises of pork. The value is better than ever, and you can feel confident that you’re preparing a nutritious, affordable and flavorful meal for your family and friends.

Here are some tasty recipes to help you celebrate National Pork Month.

Bacon-Wrapped Pork Meatloaf – Bacon-wrapped anything tickles our tastebuds, but this take on meatloaf really brings the traditional-style comfort food home.

BBQ Pork Mac n’ Cheese – Cozy up this month (and the rest of fall!) with this hearty mix of two classic dishes.

Puerto Rican Shredded Pork – This pork fiesta will cure your early sundown blues in no time.

Layered Ham and Cheese Quesadillas – Simple and easy to share… but you might not want to let go of the classic ham and cheese goodness.

Visit us at porkbeinspired.com or on Facebook for many more ideas to bring pork to your dinner table this month!

Stephanie Izard Prepares Pork Tenderloin Spring Rolls

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The award-winning chef takes us through her recipe step by step

Are you a visual learner? Or do you just like looking at pictures of food? Either way, you’ll love what we have for you today. Below, you can see how Chef Stephanie Izard (from Chicago’s Girl & The Goat and Little Goat Restaurants) prepares her custom Pork Tenderloin Spring Rolls.

This hot and tangy, Asian-inspired recipe can be served sliced up for an appetizer or as an entire roll for an entrée. Either way, preparation is simple, especially with the photo demonstration below – and you and your guests will love them.

The complete list of ingredients and recipe is available here.

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Step 1

Preparation the night before. Heat a large skillet over medium-high heat. Evenly season pork tenderloin with salt and pepper. Sear all sides of the tenderloin, about 1-2 minutes per side, until browned.

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Step 2

Preparation the night before. Place pork tenderloin in a roasting pan and bake in the oven until the internal temperature on a thermometer reaches between 145 degrees F and 160 degrees F – about 15 -18 minutes.

Remove pork from the oven and cool to room temperature. Wrap tightly and refrigerate overnight.

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Step 3

Day-of preparation. In a small bowl, whisk together lemon juice, “The Chee” sauce (or kimchi base/alternative hot Asian sauce), and olive oil. Season with salt. Toss 1/4 cup lemon-chee dressing with arugula and nectarines. Season with salt. Mix remaining lemon-chee dressing with mayonnaise and set aside.

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Step 4

Fill a small bowl with room-temperature water. Working with one spring roll wrapper at a time, soak wrapper in a bowl of water until softened.

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Step 5

Lay wrapper flat onto a clean work surface. Lay 2 leaves of radicchio Treviso on top of wrapper, then some mint and two pieces of pork tenderloin.

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Step 6, Part I

Top with arugula salad and roll up the spring roll wrapper tightly.

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Step 6, Part II

Slice wrapper into 6 pieces. Repeat with remaining spring roll wrappers.

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The Final Product

Place spring roll pieces cut side down on a serving platter and drizzle with lemon-chee mayo.

For an easy step-by-step reference for this recipe, visit http://on.fb.me/189pbqa.

Chef Stephanie Izard Shows Just How Easy Entertaining Can Be – With Pork

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Hosting a party means there are all kinds of decisions to be made – and perhaps the most difficult one is deciding what to serve.

But serving pork makes it easy.

On Friday, July 26th, the National Pork Board and award-winning Chef Stephanie Izard (winner of Bravo’s Top Chef Season 4 and owner of Chicago’s Girl & the Goat and Little Goat Diner) hosted a group of 20 bloggers from around the country to provide a firsthand, interactive look at how pork is the solution to easy entertaining.

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At her Little Goat restaurant, Izard provided a step-by-step demonstration on how to make her custom Pork Tenderloin Spring Rolls (check out the photos here). Guests enjoyed a pork-centric menu that included unbelievable tasty items like:

  • Pork Belly Tostado
  • Bacon Gouda Bread
  • Fork Porterhouse Pork Chop
  • Smoked Pork & Toffee Crunch Milkshake

The fun didn’t stop there – the Second City comedy club stopped by for an exclusive performance that armed guests with tips for entertaining through ice breakers and party games.

clip_image006Check out tweets and pictures from attendees on Twitter and Instagram by searching the hashtag #PartyWithPork.

For recipes, cooking tips and more about pork, visit www.porkbeinspired.com.

Delicious Times at SXSW

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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!

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2013 is off to a tasty start!

clip_image001_thumb[1]_thumb2013 is under way with all sorts of delicious pork news, including our partnership with five pork-loving advocates.  The “Pork 5” (as we call them) are book authors, podcast hosts, bloggers, filmmakers and more. We’ve rounded up a post from each one so you can get to know them (and love them) the way we do!

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.

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

Thanks for Making 2012 A Year in Pork to Remember!

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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!

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Minneapolis’s Butcher and The Boar is a Meat-Lover’s Paradise

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The boar is a symbol of intrepidness, a wild animal of perseverance and courage. It’s also the meat par excellence at Minneapolis’s trendy Butcher and The Boar, a meat-centric eatery helmed by Chef Jack Riebel.
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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.

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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:

dsc_0273Pork 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.”

dsc_0278Green 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.

dsc_0282Mustard 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.

dsc_0283Roasted 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.

dsc_0286Chicken 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.

dsc_0280Skillet 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

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A Hog Fabrication by David Bottagaro of the National Pork Board

There are some things I'm good at. Using a saw isn't one of them. So, I don't think I'll be fabricating a hog anytime soon. But I did enjoy watching David Bottagaro do it. A former chef, Bottagaro is currently the National Foodservice Marketing Manager for the National Pork Board.

david bottagaro, national pork boardBottagaro 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.

hog fabricationHalf a hog ready for fabrication.

hog fabricationSawing through the primal loin.

fresh hamMmmm… fresh ham.

hog fabricationGive me some ribs!

pork tenderloinMoist and Healthy Pork Tenderloin

hog fabricationChops, 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.

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