Pork chops, pulled pork, bacon ice cream, corn bread, ribs and mustard cole slaw – last week was a total feast in class and I left school one happy pig! All of the volunteers told us, “Just wait until pork week, it is THE best night of class.” I, being the skeptic that I am and having not eaten pork in a couple of months had my doubts, but holy hell every single bite I put in my mouth was incredible.
Chef’s spare ribs were amazing and unlike most ribs I’ve eaten they were not barbecue style. He dry rubbed them with salt, chili powder and sage and the sage blew me away. I don’t know about you but I only associate sage with pork tenderloin and pork chops and didn’t really think about it for ribs but it is a match made in heaven.
The mustard slaw was another showstopper, and I learned that Chef and I are kindred spirits in our hatred of mayonnaise in cole slaw. Dijon mustard and apple cider vinegar make the vinaigrette and sliced granny smith apples and jalapeno add a tartness and spice. This guy is definitely going on my Memorial Day menu! Read up on some tips below and subscribe here so that you don’t miss my summary of veal and lamb night!
Bacon Cooking Tip
Place individual strips of bacon on silpat lined baking sheet – this prevents them from curling up and keeps them straight during cooking!
Bacon vs. Pancetta – What’s the difference?
Both meats are cured and salted however bacon is smoked and pancetta is not.
Best Cut of Ribs
Spare ribs are Chef’s favorite as they are 50% fat and 50% meat. The fat marbling in the ribs allows the meat to confit itself in it’s own fat rendering a juicy, flavorful piece of meat. Go hard or go home when it comes to pork!