Frijoles con Puerco
Chef Jorge Guzman’s Yucatecan-influenced black beans with pork get an extra depth of flavor from charred onion and garlic as well as dried epazote, a Mexican herb with notes of camphor, mint, and citrus.
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Pork Tamales
Citrus, garlic, and chile infuse pork shoulder in chef Andrew Zimmern’s take on Colombian tamales. The marinade also perks up the masarepa dough. Instead of corn husks, these tamales are traditionally wrapped and steamed in banana leaves.
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Pork Braised in Milk
Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce. Unless the dairy curdles. What to do? A pinch of baking soda works as a stabilizer. Serve with crusty bread.
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Coke-Braised Pork Tacos
Coca-Cola is the secret to this super-simple braised pork recipe from TV chef Marcela Valladolid “The cola both tenderizes the pork and gives it a dark, caramelized crust,” says Valladolid. “I like to shred this pork and serve right in the casserole that it cooks in. I lay out bowls of toppings so everyone can build their own tacos.” If you can get it, Valladolid also recommends using Mexican cola for richer flavor.
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Pork Shoulder Skewers
Instead of braising pork shoulder until
tender, Tusk’s Sam Smith marinates thin slices of the meat to boost flavor, then skewers and grills it until melting and juicy within and nicely charred on the outside.
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Pomegranate-Glazed Pork Skewers
Paula learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The same marinade is also delicious with chicken thighs or extra-firm tofu. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. The onion-parsley salad is a classic kebab accompaniment Paula was taught by a master of kebabs, Burhan Çağdaş of Gaziantep, Turkey.—Emily Kaiser Thelin
Excerpted from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life
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