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#foodbeast Cravings Culture Restaurants Video

A Whole Fried Pig Head Platter Is Served Up At LA Filipino Restaurant

When it comes to pork, Filipinos could write a whole saga on their love affair with the protein. Like there would literally be a sonnet for sisig, a limerick for lechon, a chorus for crispy pata — you get the picture. Consider every part of a pig and Filipinos probably have a dish for it. But Southern California Filipino restaurant chain, Noypitz, has got something that even had me astounded at their take on a pork dish: whole crispy pig head.

It’s not every day you see a whole fried pig head (dubbed Crispy Ulo) served up on a platter, let alone one that’s deep-fried to golden brown perfection. In fact, I doubt I’d ever seen anything quite like this Crispy Ulo platter on any Filipino restaurant menu. But its uniqueness on paper gives way to an iteration of pork that few folks ever get to enjoy. Make no mistake, pork belly is always the fan favorite, but not many realize that head meat offers a next level kind of tender that would make your favorite slow jam jealous. Keep that in mind the next time you’re in the mood for pork and are feeling adventurous.

Noypitz has three locations throughout Southern California, so trust there will be plenty of Crispy Ulo to go around.

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Packaged Food

Costco Is Selling Some of The World’s Most Expensive Ham For A Fraction Of Market Price

Image courtesy of Costco Wholesale

Iberico Ham is one of the most expensive meats you can purchase. Boasting a rich flavor and velvety texture, you can find a single leg of the decadent meat costing more than a $1,000 depending on where you buy it.

Is it worth it for the flavor? Absolutely. Albeit the price can be a little steep, especially if you’re trying to budget for the holidays. Those of you with a Costco card, however, are primed to save more than a pretty penny.

Costco is selling said meat for only a fraction of the price that it would typically cost in Spain.

Image courtesy of Constantine Spyrou

Produced in the Valle de los Pedroches, a region in Southern Spain, the ham is from Iberico Breed pigs that are fed a vegetarian diet of acorn and grass and raised free-range — all prime conditions when raising livestock.

At $560, the whole leg is about 40 percent less than what you would find sold directly from Spain or other online retailers. Cuts of the same leg have ranged from upward of $800 to even $1,000 depending on where you decide to purchase it.

For more context, Foodbeast writer Constantine Spyrou was in Spain earlier this year and found whole legs of Jamon Iberico de Bellota for sale at about 969 Euros per leg. In US dollars, that translates to about $1,067.

Costco’s leg coming out to approximately 51% of that price.

Image courtesy of Constantine Spyrou

Another leg the lauded world traveler found cost 850 Euros, $935 USD, making it 58% of that price. Even Amazon sells it for about $100 more than Costco.

You can find the leg of Jamon Iberico de Bellota both online and at Costco locations nationwide.

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Restaurants

Restaurant Stuffs Their Baos With Cheese To Add An Oozy Richness

The richness that comes from a proper steamed bao is a flavor that I don’t think I would be able to quit. It’s comfort food I’ve grown up with, and still crave to this day. Never once, however, would I have thought to introduce the velvety element of cheese to a bao.

It’s a whole new experience.

RiceBox, a contemporary Cantonese BBQ spot located in Downtown Los Angles’ Spring Arcade, is home to some mouthwatering steamed baos. Baos, a type of dumpling, are filled with various types of meats and cooked in a steamer until the dough expands and becomes airy.

One of RiceBox’s most viral additions to their menu, the cheesy bao is an innovative take on the traditional dumpling.

 

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These cheesy baos are made with activated charcoal, flour, almond milk and are filled with char siu BBQ pork and Monterey Jack cheese. When cooked, the cheese melts into the pork and oozes out of the bao as soon as you rip into it.

It’s a take I haven’t seen before when it comes to the iconic steamed dish, but a welcome one to anyone with an affinity for melted cheese and sweet, fatty pork.

Rice Box’s owners, Leo and Lydia Lee, are also famous for their hearty porchetta bowls. The crunch that comes from a bite of their porchetta often echos through the walkways of the Spring Arcade.

You can find the cheesy baos and porchetta rice bowls at the DTLA storefront. Their traditional baos are pretty fire as well.

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Recipes

10 Pork Steak Recipes For Your Social Gatherings

Pork is a delicious meat to have in your recipes. It doesn’t matter if you’re cooking steaks, pork chops or ribs. It doesn’t matter that much if you grill them or roast them in the oven. What matters is that the results are delicious and so great to share with family and friends at special gatherings during these magical days of fall. Today we give you 10 of our best pork steak recipes to start with!

Pork Steak With Saucy Leeks And Mushrooms

Classic doesn’t have to mean dull. Okay, pork steak may be nothing new to you, but we’re sure it goes very well with veggies and a creamy sauce. Therefore, we cooked leeks and mushrooms in heavy cream until we got the needed texture. At one moment in the process, we mixed the cooked steaks in there, too.

Spiced Lemon Pork Steak

Let’s fry some pork steaks, but let’s do it with style. First, roast coriander and cumin seeds over lower heat, grind them and coat the steaks with them. Then fry the deliciously seasoned meat in butter and vegetable oil. Serve them with lemon slices and lemon zest. This steak doesn’t go out of style.

Honey-Soy Pork Chops

If you’re a fan of sweet flavors when talking about meat, then you should definitely try our honey-soy pork chops. While cooking on the stovetop, the meat is not only infused with sweetness but also with some spiciness from additions like chili pepper and ginger.

Roasted Pork Chops With Onions And Pears

Inspired by country-style recipes, these roasted pork chops served with onions and pears could be the main dish on your dinner table. The meat is flavored with fennel, coriander, and rosemary, giving it a delicious flavor, perfectly accompanied by onions and pears.

Roasted Pork Chops With Apple And Sweet Potatoes

Pork goes excellent with apples and sweet potatoes, and if you didn’t know that by now, by all means, try this recipe! Plus, we’ve seasoned the pork with lots of spices, each bringing their unique flavor to the dish, making it the perfect option for tonight’s dinner.

Pork And Chicken Steak With Cheesy Crust

If you had a hard time deciding between pork and chicken for dinner, why can’t you do both? Fry the two meats, then top them with mozzarella and Cheddar. Roast them until the cheeses form a delicious, partly melted, partly crunchy crust. Serve the double steak with a fresh baby spinach salad, for some veggie goodness.

Pan-Fried Pork Steak With Potatoes And White Sauce

The greatest combo for lunch? Meat and potatoes! But hey, this is the way it is, because we like to eat them together. You can still try different tastes. Use different spices to season the meat before frying it, and boil the potatoes before frying them and cooking them in heavy cream!

Spicy Pork Steak

Do you want a real steak? Then make yourself a spicy pork steak with soy sauce! It’s great if you serve it with some wedge potatoes.

Sweet And Spicy Pork Steak

If you are on a diet, this pork steak is cooked without vegetable oil. Therefore, it’s healthier! Although it takes two hours, in the end, you’ll have a delicious sweet and spicy steak.

Pork Chop Steak With Brandy Sauce

Here’s an idea to make your pork steak more special: put a richly flavored brandy sauce on top!

 

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Article by Andrei Gusty from So Delicious. View the original article here.

Categories
Design

The Fool Proof Cheat Sheet To Properly Grill Meats [INFOGRAPHIC]

For the inexperienced, grilling can be a little overwhelming if you’re not familiar with the proper temperatures for meat.

If you don’t have all those years of barbecuing expertise, scrolling through your phone can be pretty cumbersome in front of a hot grill.

Column Five created a comprehensive cheat meat sheet for aspiring grill cooks to hack their barbecue and know exactly when to take their meat off the, for lack of a better word that doesn’t rhyme, heat.

The graphic covers all the most popular proteins (chicken, beef, pork, seafood) as well as vegetables, illustrating the precise cooking times and whether they should be over direct or indirect heat.

Photo: Krzysztof Puszczyński | StockSnap

Each protein even highlights the different cuts of meats including skirt steaks, chicken breasts, pork chops, scallops.

Check out the infographic below. While you do that, I’ll probably be pre-heating my grill and rummaging through my fridge for something to cook.


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#foodbeast FOODBEAST Hit-Or-Miss Humor

Firefighters Rescue Piglets From Barn Fire, Only To Have Them For Dinner Later

Do you smell that? Yep, that’s the savory aroma of irony being cooked over an open fire.

BBC News in the UK reports that firefighters in Wiltshire, England saved two sows and a litter of 18 piglets from a barn fire caused by an electrical issue. How exactly do you show gratitude to the people who saved your livestock? Well, serve it back to them of course!

Six months after the incident, Rachel Rivers, manager of the Milton Libourne farm showed her thanks by not sending those little piggies to the market, but instead sending them to the men of Pewsey Fire Station — in sausage form, of course.

Photo By: Pewsy Fire Station Facebook Page

The firefighters posted a picture of the sausages being barbecued on their Facebook page, which subsequently received some backlash from the community. They have since removed the photo.

PETA caught wind of the incident and spokeswoman, Mimi Bekhechi was quoted saying “We’ll be sending them packages of vegan sausages so that they can see how easy it is to truly be heroes for pigs – by sparing them all suffering.”

Not that it really matters or anything, but the firefighters said that “the sausages were fantastic.”

Categories
Culture Restaurants

What It’s Like Inside An Authentic Lechonera In Puerto Rico

It figures you have to get out of your comfort zone to truly experience something life-changing. Like the time I tried an authentic Filipino breakfast, I was once again introduced to a traditional meal from a culture I’ve yet had the pleasure of experiencing completely with a brand-new pair of eyes.

On a recent trip to Puerto Rico, I was taken to a lechonera located in Trujillo Alto. A lechonera is essentially a South American restaurant that specializes in roasted pork from a spit.

Nearly an hour from San Juan, this spot was tucked away in the rolling green hills of the beautiful island. The drive didn’t feel nearly as long, however, as I pressed my chubby cheeks to the glass window and drooled over the breathtaking commute.

As my driver pulled over, he recalled tales of his youth fishing in the same lake that settled behind the restaurant we finally arrived at: Lechonera Angelito’s Place.

In the front of the establishment, there was a man hacking slices of pork with a machete. Every strike cut through the meat as if it were paper until the thud of the cutting board signaled the end of the motion.

I was hypnotized by the blade’s rhythmic movements and the entrancing aroma of the roasted meat.

The owner of the establishment, Yubetsy Toledo, asked if I would like to see how the pigs were roasted. I nodded eagerly, a veritable Augustus Gloop at the shiny gates of Willy Wonka’s factory.

Ms. Toledo took me to an area to the side of the restaurant with a giant cement sandbox covered with large pieces of sheet metal. She motioned for me to give her a hand lifting off the sheets, revealing an entire pig roasting in the space below.

Over a bed of charcoal, the pork rotates on a spit for six hours every day until the flesh is juicy and the skin reaches the pinnacle crispiness a pig can achieve. Six whole pigs could be roasted at a time, which are usually reserved for weekends when families and locals would visit the lechonera on their day off. Today, however, there were only two or three on the spit.

The pigs themselves are expertly seasoned before the roasting process and are free of any chemicals or hormones. I was told that their diet consists of leftovers from children’s lunches donated by a school in the area.

Noticing my amazement, she asked if I would like to go to see the pigs before they hit the spit. My boyhood innocence naturally assumed that I would be led to a pig pen where I could feed and pet and name my very own piglets. Cecil, I’d call him.

Once again, my naivety got the best of me and I was led to a basement freezer where full-grown pig corpses were hung from the ceilings. A truly sobering sight. Haunting and fascinating in one breath.

I was led back up to the restaurant where I was served a plate of fresh lechon asada (pork on a spit), arroz guisado con gandules (yellow rice and pigeon peas), guineito verde (boiled green bananas), morcillas (blood sausage), batata frita (fried sweet potato), and pastel (a tamale-like entrée typically stuffed with pork meat).

Initially, I was worried I wouldn’t be able to try any of the pork, having seen how the sausage was actually made. To my delight, I got over that pretty quickly and dove fork first into the salty flesh of the freshly roasted pork. Skipping breakfast played a pretty major role in this.

Tender and flavorful, this was arguably some of the best pork I’ve had in my life. The crunch from the pork skin echoed through the hills and over the valley like the crackling of thunder that heralds a storm.

Pork is considered one of the traditional staple foods in Puerto Rico’s diet, especially during the holiday season. While it’s readily available at most restaurants around the island, lechon is a little harder to come by.

Because preparing a whole pork on a spit requires space and time, many locals wait for the weekend to travel to the nearest lechonera to quell their pork cravings while enjoying a nice outing with the family. Many lechoneras are much more than a restaurant as they offer live music and a dance floor. Thus, a day at a lechonera can easily become a full blown party – especially if people invite friends and family along for the road trip.

A cold beer in hand, I enjoyed the rest of my meal and basked in the deliciousness of my Puerto Rican feast. As I eat, I notice crowds begin to form near the butcher, placing their orders faster than he can prepare them. Things were picking up on this bright Wednesday morning.

I can only imagine how packed this spot could be on the weekend. With pork that good, I wouldn’t be surprised if the lines went all the way down to the lake.

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Hit-Or-Miss News

Dude Goes To Jail For Pork Chop Violence Against His Mom…For The 2nd Time

How could something as juicy as a pork chop be the cause of so much grief?

Well if you’re Terry Bernard from Athens, Georgia, it’s because you assaulted your mother with said pork chop.

Earlier this year, the 29-year-old Ball used a pork chop to assault his mother after he found out the 60-year-old woman who just served him dinner did not buy him cigarettes. If throwing a pork chop at his mom wasn’t enough of a reaction to his cigarette disappointment, he also pushed her and head-butted her.

Ball was arrested for battery and probation violation and was released on a $3,000 bond. He was ordered to stay away from his mother.

Well it seems the aggravated pork chop saga continues as Ball violated those conditions last week by showing up to his mother’s house, reports RollingOut. This time, one of the guests at his family dinner had apparently eaten his pork chop, leading Ball to try and fight everyone there. His mother called the authorities.

Ball is currently in Athens-Clarke County Jail for violating his order against family violence. Maybe pork chops are just his trigger food.

Photo: Bush’s BBQ Boot Camp