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  </channel><item rdf:about="http://www.homesicktexan.com/2016/05/pork-tinga.html">
    <title>Pork tinga (tinga de puerco) | Homesick Texan</title>
    <dc:date>2016-05-09T13:30:59+00:00</dc:date>
    <link>http://www.homesicktexan.com/2016/05/pork-tinga.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Whether or not you celebrate Cinco de Mayo, if you like the marriage of succulent meat with spicy chipotles, you should try tinga. While I never need an excuse to eat Mexican food, I do think that serving this spirited, soulful Pueblan treat on Cinco de Mayo seems like a proper way to honor the day.]]></description>
<dc:subject>recipes mexican pork</dc:subject>
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<item rdf:about="http://food52.com/blog/15270-genius-pork-shoulder-ragu-a-k-a-the-instant-dinner-party">
    <title>Genius Pork Shoulder Ragu (a.k.a. The Instant Dinner Party)</title>
    <dc:date>2015-12-19T10:03:37+00:00</dc:date>
    <link>http://food52.com/blog/15270-genius-pork-shoulder-ragu-a-k-a-the-instant-dinner-party</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For me, and maybe for you, entertaining feels like a hurdle to be buckled down against—and I'm the Creative Director of a food and lifestyle company. Something is wrong here.

Maybe it's the swirl of unattainable scenes on Instagram and Pinterest, or the Genius Recipes moniker to live up to, or my ungenerous Brooklyn living space, but when did dinner parties get to be so scary? It doesn't have to be that way—right?

I believe it will one day come more easily—2016? Is that you?—but in the meantime, I rely on a sleeve full of cozy, disaster-proof recipes, and on people like Andy Ward and Jenny Rosenstrach to keep publishing blog posts like "Instant Dinner Party." Nothing could sound happier.

The recipe that makes a party—instantly—is their deliriously good, make-ahead pork shoulder ragu with pappardelle—the second most popular ever on their blog Dinner: A Love Story (only surpassed by Chicken Parm Meatballs, which went wild on Pinterest).

About the ragu, Jenny told me, "I think it was the only thing we cooked for dinner guests for, like, three years. Eventually not only for its logistical advantages but because it was so damn good!"

The logistical advantages are many: First, there's that "instant" claim—you can make the ragu completely ahead, even a day or two before, so that a dinner party could happen at any moment.

This ragu-making all happens in one pot. You don't even bother cutting the pork down into chunks, or taking it out of the pot after you brown it. Why would you? It's going to cook forever, till it falls to smithereens, anyway.

Once you brown the whole hunk and nudge some onions and garlic around it, the rest is a matter of tossing in whole ingredients—sprigs of thyme and oregano, a handful of fennel seeds, red wine, a can of tomatoes, and, importantly, hot sauce—then leaving it mostly in peace in your oven for 3 to 4 hours.

By the end, it will have braised into a soft, wobbly heap that shreds cleanly at the pull of a fork, sinking into the sauce. Whether you serve it that day or reheat it for a party tomorrow, "It will make the house smell amazing," Jenny said, "Which, in my opinion, counts for more than flower arrangements when having dinner guests." (I agree! I'll do this too!)

Time and a slow oven did the lion's share of the work to make a sauce that's rich and heady and perfectly spicy from a full tablespoon of hot sauce. Or perfectly spicy for adults, at least. "Best of all," Jenny told me. "If there are kids coming over, and they don't like the ragu, we can usually count on them liking the pasta with a little Parm—so it minimizes drama on that end, too." And whatever ragu is left behind is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners.

So this is actually the no-drama, great-smelling, cooks-itself, freezable, instant dinner party. That, I can do.]]></description>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/dec/13/nigel-slater-pre-prepared-seasonal-dishes">
    <title>Nigel Slater’s pre-prepared seasonal treat recipes | Life and style | The Guardian</title>
    <dc:date>2015-12-14T17:22:10+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/dec/13/nigel-slater-pre-prepared-seasonal-dishes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Terrine on toast, a zesty cake… at this time of year it pays to keep your larder stocked with tasty offerings]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/dec/13/nigella-lawson-chilled-out-christmas-recipes">
    <title>Nigella Lawson's chilled-out Christmas | Life and style | The Guardian</title>
    <dc:date>2015-12-13T10:06:07+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/dec/13/nigella-lawson-chilled-out-christmas-recipes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Christmas Eve macaroni cheese, spicy drunken noodles, a luxurious lemon pavlova. Nigella Lawson shares her recipe for a very happy holiday]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/dec/06/nigel-slater-roast-pork-recipes">
    <title>Nigel Slater’s roast pork recipes | Life and style | The Guardian</title>
    <dc:date>2015-12-06T16:30:42+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/dec/06/nigel-slater-roast-pork-recipes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Festive stuffing sweetened with dates, and sandwiches made from leftovers – roast pork lends itself perfectly to both]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/10/slow-cooker-pulled-pork-cornbread-chili-recipe.html">
    <title>Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings | Serious Eats</title>
    <dc:date>2015-10-26T12:47:13+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/10/slow-cooker-pulled-pork-cornbread-chili-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For a full fall meal that's perfect for Football Sundays or chilly-evening dinners, make this chili right in your slow cooker. It's not your traditional beef-based recipe, but pulled pork shoulder and tender cornbread dumplings make this version stand out among the rest.]]></description>
<dc:subject>recipes pork chilli</dc:subject>
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<item rdf:about="http://food52.com/recipes/3909-matilda-maple-and-garlic-pork-shoulder-with-crispy-skin">
    <title>Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin Recipe on Food52</title>
    <dc:date>2015-10-09T12:17:28+00:00</dc:date>
    <link>http://food52.com/recipes/3909-matilda-maple-and-garlic-pork-shoulder-with-crispy-skin</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My grandmother (yes, I'm mentioning my grandmother again) used to cook her ever-present, giant ham by sticking it in the oven and pouring ginger ale over it every once in a while, as if it had won the Super Bowl. I decided to use a bottle of Matilda beer, a lovely fruity malty ale made here in Chicago, by Goose Island, with maple syrup for some extra sweetness. You'll probably have to special order the rind-on cut; I had a hard time getting one in Chicago, a.k.a Meatland. Strange. The ponderously long cooking time was inspired by The River Cottage Meat Book, a book that I find charmingly revolting.]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/oct/02/pork-belly-mantou-recipe">
    <title>Pork belly mantou – recipe | Life and style | The Guardian</title>
    <dc:date>2015-10-02T07:13:20+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/oct/02/pork-belly-mantou-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These steamed buns filled with soft, spicy pork are a warm and sticky Chinese twist on the classic sandwich]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/oct/29/pork-belly-recipe-nigel-slater">
    <title>Nigel Slater's pork belly recipe | Life and style | The Guardian</title>
    <dc:date>2015-10-02T07:12:49+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/oct/29/pork-belly-recipe-nigel-slater</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A meal with a traditional feel]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2009/oct/11/nigel-slater-recipes-pork-belly">
    <title>Nigel Slater's five pork belly recipes | Life and style | The Guardian</title>
    <dc:date>2015-10-02T07:12:36+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2009/oct/11/nigel-slater-recipes-pork-belly</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Britain's best food writer has delicious ideas for the most succulent part of the pig]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/aug/27/how-to-make-the-perfect-porchetta">
    <title>How to make the perfect porchetta | Life and style | The Guardian</title>
    <dc:date>2015-08-27T13:09:14+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/aug/27/how-to-make-the-perfect-porchetta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The Italian version of hog roast, stuffed with garlic and herbs and generously salted, is utterly sublime. But lacking consensus on how to prepare it, I’ve had to spend a month testing slow-cooked pork and salty crackling]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/aug/04/nigel-slater-pork-belly-edamame-bean-recipe">
    <title>Nigel Slater’s pork belly and edamame bean recipe | Life and style | The Guardian</title>
    <dc:date>2015-08-04T12:00:53+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/aug/04/nigel-slater-pork-belly-edamame-bean-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Pork is complemented by vibrant-green edamame in this zingy Oriental-flavoured dish]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:33e58fc254ac/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/13825-pork-boudin-balls">
    <title>Pork Boudin Balls Recipe on Food52</title>
    <dc:date>2015-07-10T08:05:06+00:00</dc:date>
    <link>http://food52.com/recipes/13825-pork-boudin-balls</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Boudin is a sausage that tastes a bit like dirty rice but with more meat. The filling is soft and can be a bit spicy if you like...Although I've never been to a Louisiana fair or festival, I envision these little spicy fried morsels everywhere. Serve them plain or with a dipping sauce like remoulade or a mustardy mayo.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3f79cd5158b6/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jul/09/20-best-italian-recipes-part-4-ofm-panna-cotta-chocolate-cake-river-cafe-nigella-lawson">
    <title>The 20 best Italian recipes: part 4 | Life and style | The Guardian</title>
    <dc:date>2015-07-09T12:04:13+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jul/09/20-best-italian-recipes-part-4-ofm-panna-cotta-chocolate-cake-river-cafe-nigella-lawson</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I use a light touch to make these small Italian meatballs as otherwise they become too dense. I don’t use eggs and instead soak the bread in milk and add mustard, using this to combine the mixture. The sauce is slow cooked and improves with time. It is worth making a big batch of these, since polpettine go really well through pasta and in sandwiches, and you can store any extras in the freezer for a month or so.]]></description>
<dc:subject>recipes pasta beef pork meatballs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:942d32dec1d5/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:meatballs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/28063-momofuku-s-pork-buns">
    <title>Momofuku's Pork Buns Recipe on Food52</title>
    <dc:date>2015-04-15T13:16:56+00:00</dc:date>
    <link>http://food52.com/recipes/28063-momofuku-s-pork-buns</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Meet the best pork buns you'll ever have.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:084012ddbe82/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/chilli_pork_with_82478">
    <title>BBC - Food - Recipes : Chilli pork with pineapple rice</title>
    <dc:date>2015-04-01T10:43:40+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/chilli_pork_with_82478</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Marinating pork with chilli brings heat to this light meal for four.
Equipment: You will need 8 wooden skewers.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2929ac94d7ba/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/spicy_pork_fried_rice_08070">
    <title>BBC - Food - Recipes : Spicy pork, rice and greens</title>
    <dc:date>2015-04-01T10:43:15+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/spicy_pork_fried_rice_08070</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Marinating the pork adds great flavour to this dish. Add in plenty of vegetables for a healthy and filling meal.]]></description>
<dc:subject>recipes pork rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2bd2c72a7d2b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/pork_with_red_pepper_and_69190">
    <title>BBC - Food - Recipes : Pork with red pepper and noodles</title>
    <dc:date>2015-04-01T10:41:14+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/pork_with_red_pepper_and_69190</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This speedy stir-fry can be whipped up in minutes and is packed full of flavour.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7905daa070eb/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/pork-ragu-over-creamy-polenta-51264620?mbid=rss_epinr">
    <title>Pork Ragù Over Creamy Polenta Recipe | Epicurious.com</title>
    <dc:date>2015-03-28T17:38:47+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/pork-ragu-over-creamy-polenta-51264620?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Leftover sauce? Bring a pot of water to boil: It's pasta night.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1ae0dca16d44/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/mar/19/how-to-make-the-perfect-meatloaf">
    <title>How to make the perfect meatloaf | Life and style | The Guardian</title>
    <dc:date>2015-03-19T14:10:03+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/mar/19/how-to-make-the-perfect-meatloaf</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Make your meat go further with this classic US comfort food recipe. But which meat do you prefer to use?]]></description>
<dc:subject>recipes beef pork bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f4122dfd4b9d/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/27978-scallion-and-coconut-rice-with-pork">
    <title>Scallion and Coconut Rice with Pork recipe on Food52.com</title>
    <dc:date>2015-02-12T19:38:36+00:00</dc:date>
    <link>http://food52.com/recipes/27978-scallion-and-coconut-rice-with-pork</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This fragrant rice makes for a satisfying and easy weeknight meal. As long as you have your mise en place before you start, the end is as comforting as a good risotto, though without all the stirring. As strange as it might sound, this is equally delicious and different with a can of sardines stirred into the finished rice in place of the pork. If you use sardines, serve with Korean seaweed (gim) and make bite sized hand rolls.]]></description>
<dc:subject>recipes pork rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:47ed0dd6e328/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/pork-belly-steamedbuns.html?cq_ck=1421424275334&amp;amp;wtrint=1-Content-_-2-Inspiration-_-3-valentines_day-_-4--_-5-textlink-_-6-porkbellysteamedbuns">
    <title>Pork belly steamed buns</title>
    <dc:date>2015-02-12T13:23:34+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/pork-belly-steamedbuns.html?cq_ck=1421424275334&amp;amp;wtrint=1-Content-_-2-Inspiration-_-3-valentines_day-_-4--_-5-textlink-_-6-porkbellysteamedbuns</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Based on the classic Cantonese dim sum ‘char siu bao’, these open versions are surprisingly simple to make. Soft, pillowy  buns encase rich, sweet, glazed pork and sharp pickled cucumber – get those napkins ready, it’s time to get messy!]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:65d8a6c56e3b/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/08/chinese-barbecue-pork-from-the-meat-hook-meat.html">
    <title>Chinese Barbecue Pork From 'The Meat Hook Meat Book' | Serious Eats : Recipes</title>
    <dc:date>2014-08-08T10:06:34+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/08/chinese-barbecue-pork-from-the-meat-hook-meat.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe, from Tom Mylan's The Meat Hook Meat Book, couldn't be easier, and lands you with luscious, wobbly, sweet-and-savory hunks of pork that are as good as any in Chinatown.

Mylan stresses that his version of Chinese barbecue is not true char-siu, usually made with pork shoulder and grilled or roasted. Instead, he throws strips of belly in the oven in a bath of soy sauce, vinegar, sugar and aromatics, and lets them simmer in the marinade and their own rendering fat until tender and glazed. The soy, garlic, ginger, and star anise infuse the pork with distinctly char-siu-like flavor (and your house will smell amazing). Mylan uses hotdog buns as a low-brow, 5-second stand-in for Chinese steamed buns; smeared with hoisin and sprinkled with cilantro and scallions, these speak to the best of the street food/pork belly craze.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c20b6907bd3a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/jul/10/gymkhana-suckling-pig-vindaloo-recipe">
    <title>Gymkhana's suckling pig vindaloo – recipe | Life and style | The Guardian</title>
    <dc:date>2014-07-10T10:14:25+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/jul/10/gymkhana-suckling-pig-vindaloo-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A spicy Anglo-Indian fusion from the restaurant recently voted the best in Britain]]></description>
<dc:subject>recipes pork curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:fcaf329f3714/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/23136-pork-belly-carnitas?mc_cid=03bb5226cf&amp;mc_eid=a9c2b755d8">
    <title>Pork Belly Carnitas recipe on Food52.com</title>
    <dc:date>2014-06-15T15:29:42+00:00</dc:date>
    <link>http://food52.com/recipes/23136-pork-belly-carnitas?mc_cid=03bb5226cf&amp;mc_eid=a9c2b755d8</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Swapping the traditional pork shoulder for pork belly makes carnitas one of the best versions you will ever try. Meltingly tender and flavorful on the inside, with delightfully crispy bits on the edges, this makes a fantastic taco filling.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8ee03492edb5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://food52.com/recipes/28617-sweet-and-savory-overnight-roast-pork">
    <title>Sweet and Savory Overnight Roast Pork recipe on Food52.com</title>
    <dc:date>2014-05-27T14:35:21+00:00</dc:date>
    <link>https://food52.com/recipes/28617-sweet-and-savory-overnight-roast-pork</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A sweet and savory pork roast you can put in your oven, and then forget.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f6a8bba2529d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://allrecipes.com/video/4035/chef-johns-caramel-pork-belly/detail.aspx?prop24=RD_VideoTipsTricks">
    <title>Video: Chef John’s Caramel Pork Belly - Allrecipes.com</title>
    <dc:date>2014-03-03T19:46:19+00:00</dc:date>
    <link>http://allrecipes.com/video/4035/chef-johns-caramel-pork-belly/detail.aspx?prop24=RD_VideoTipsTricks</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In this video, you’ll see how to make Asian-inspired glazed pork belly. This is easy to put together, but it takes some time for the oven and refrigerator to do their work. You’ll start out by roasting the pork belly in the oven at very low heat. Next you’ll let the slow-roasted pork chill in the refrigerator overnight. Finally, it’s time to speed things up. You’ll crisp thick slices of pork belly in a skillet. And while that’s happening, you can put together the Asian-inspired glaze. Add the glaze to the pork along with green onions, garlic, and hot chilies. Oh my, this is sensational. Deliciously decadent. The sauce is intensely flavored: salty, sweet, spicy, and tangy. Serve it with rice, the perfect foil for the rich pork and intense sauce.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9193197d7ee3/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/25907-chinese-style-honey-hoisin-sticky-ribs">
    <title>Chinese Style Honey Hoisin Sticky Ribs recipe on Food52.com</title>
    <dc:date>2014-02-22T18:58:03+00:00</dc:date>
    <link>http://food52.com/recipes/25907-chinese-style-honey-hoisin-sticky-ribs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You could use almost any rib here for this recipe although probably not short ribs. I think beef ribs would be great, as far as pork goes you could use baby backs, spare, or St. Louis style.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cab64855459c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/balsamic-brown-sugar-short-ribs-recipe.html">
    <title>Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes jkla | Serious Eats : Recipes</title>
    <dc:date>2014-02-08T22:03:55+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/balsamic-brown-sugar-short-ribs-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Slow-cooked short ribs are a pitch-perfect winter meal. This version gets burnished with a rich red wine, balsamic, and brown sugar pan sauce. The potatoes that go alongside are boiled with garlic that's then mashed right in.

This dish can be made up to two days ahead. Store the potatoes, meat and sauce separately and reheat before serving. It can all also be frozen, if you prefer—just be sure to thaw everything in the refrigerator before trying to reheat.]]></description>
<dc:subject>recipes potatoes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:40678b980326/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:potatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.daringgourmet.com/2013/01/23/shanghai-noodles/">
    <title>Shanghai Noodles Recipe - The Daring Gourmet</title>
    <dc:date>2013-12-21T17:49:48+00:00</dc:date>
    <link>http://www.daringgourmet.com/2013/01/23/shanghai-noodles/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shanghai, China.  The most populated city in the world.  Bustling with tourists, it is also a major port town, financial hub, business and commerce center, and cultural hotspot.  Amidst the ever-changing dynamics of this global city, one thing remains constant:  Noodles are the way of life.  Plump, handmade noodles are the preference and have been for centuries.  Watching Chinese noodle-makers at work in food stalls along the streets of Shanghai, pulling dough and chopping with cleavers at lightening speed is truly awe-inspiring.  And whatever variations of noodles are served, the most popular remain ones based on rich brown sauces such as the one featured in this authentic recipe.  Not encumbered with a lot other ingredients, the central feature of this dish is, of course, the noodles.  Simple, quick, and satisfying…just what a large city dweller needs.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:16da73ff2616/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html">
    <title>Ultra-Crispy Slow-Roasted Pork Shoulder | Serious Eats : Recipes</title>
    <dc:date>2013-12-17T10:14:00+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Pork shoulder is one of the most inexpensive, foolproof, and delicious cuts of meat around. If good flavor-for-the-buck value is what you're looking for, pork shoulder is perhaps the greatest of all bits of culinary alchemy. It's the transformation of one of the cheapest cuts of meat in the butcher's display case into one of the most festive centerpieces imaginable, in all of it's juicy, porky, spoon-tender in the middle, impossibly crisp and crusty-on-the-outside glory.

What's the secret? A two stage cooking process. First, we slow-cook the shoulder in a low oven. This lends ample time for the tough connective tissue inside the shoulder to break down into juicy, rich gelatin while ensuring that it doesn't dry out. At the same time, proteins in the skin begin to break down, softening up its structure. Why is this important? Because it allows that skin to puff, crackle, and crisp up when you finish the shoulder with a blast in a hot, hot oven.

And get ready, this recipe is custom-built for leftovers. You'll find yourself using that tender pulled pork meat in barbecue sandwiches or tacos or pasta sauces for days the come. As for the skin? I'd be surprised if it even makes it out of the kitchen and to the dining room table intact.]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/01/easy-pork-three-bean-chili-food-lab-recipe.html">
    <title>Easy Pork and Three Bean Chili | Serious Eats : Recipes</title>
    <dc:date>2013-11-05T14:16:37+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/01/easy-pork-three-bean-chili-food-lab-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Easy Pork and Three Bean Chili]]></description>
<dc:subject>recipes pork beans chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8ba051d3bc6c/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html">
    <title>Sunday Dinner: No-Holds-Barred Lasagna Bolognese | Serious Eats : Recipes</title>
    <dc:date>2013-10-25T19:12:00+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Serious Eats Art Director Robyn Lee made the questionable decision to construct my Lasagna Bolognese on a weeknight. Why questionable? Because the sauce alone needs to simmer for three hours before you can even begin to construct or bake the damned thing. "We didn't eat until 1 a.m. so we were really hungry and it tasted good," she said.

Here's a promise: this stuff tastes really good even when it's not 1 a.m. and your last meal wasn't 12 hours ago.

I mean, how can it not? It all starts with ragú Bolognese, the king of meat sauces. My version uses ground lamb (for flavor), ground pork (for fat), and ground veal (for that luscious gelatin) in equal proportions along with a good amount of chicken livers (believe me, they're worth it, whether you're normally a liver-lover or not) and aromatics. It gets slowly simmered in a combination of milk, wine, and stock, before being finished with cream, herbs, and—here's the secret—fish sauce, which adds an incredibly rich, meaty depth to its flavor.

Ricotta isn't exactly a traditional ingredient in a lasagna Bolognese, and you can leave it out if you'd like, but I personally like to combine both ricotta and the more standard besciamella in my lasagna, just to make sure I've got all my bases covered.

The process is long, but it's not super involved. Aside from making the sauces, the rest comes down to a bit of construction and a lot of slow simmering and baking, which still leaves you plenty of time to find 7 hungry friends to help you polish it off.]]></description>
<dc:subject>recipes pasta beef pork cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6602f47612dd/</dc:identifier>
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<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/pot_roast_pork_bellywithchorizo.html?stop_mobi=yes">
    <title>Pot roast pork belly with chorizo</title>
    <dc:date>2013-10-24T09:32:50+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/pot_roast_pork_bellywithchorizo.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Pot roast pork belly with chorizo]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/24299-pancetta-wrapped-pork-tenderloin">
    <title>Pancetta-Wrapped Pork Tenderloin recipe on Food52.com</title>
    <dc:date>2013-10-09T11:26:37+00:00</dc:date>
    <link>http://food52.com/recipes/24299-pancetta-wrapped-pork-tenderloin</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Delicate pork tenderloin is the extra-lean meat adjacent to the loin. This tasty, supple little muscle has a tendency to dry out quickly during cooking and can go from perfectly pink to dry and mealy the second you turn your back on the sauté pan. Our solution to the tenderloin quandary is to provide it with a protective layer of much-needed fat in the form of rich, salty pancetta. As the tenderloin roasts, the pancetta crisps, basting the tenderloin with its fat. This keeps the lean muscle moist and infuses it with the robust flavor of pancetta.]]></description>
<dc:subject>recipes pork roast</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/sep/22/nigel-slater-eat-recipes">
    <title>Nigel Slater's Eat exclusive recipes: Part 1 | Life and style | The Observer</title>
    <dc:date>2013-09-22T08:10:33+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/sep/22/nigel-slater-eat-recipes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Duck burgers, prawn baguettes, focaccia, sausage balls, and split peas with aubergine: five recipes from Nigel Slater's new book, exclusive to Observer Food Monthly]]></description>
<dc:subject>recipes seafood pork beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b1bd5b935ecc/</dc:identifier>
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<item rdf:about="http://www.amateurgourmet.com/2013/09/say-hello-to-fall-spiced-pork-stew-with-polenta.html">
    <title>Say Hello to Fall: Spiced Pork Stew with Polenta - Amateur Gourmet</title>
    <dc:date>2013-09-11T07:05:11+00:00</dc:date>
    <link>http://www.amateurgourmet.com/2013/09/say-hello-to-fall-spiced-pork-stew-with-polenta.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It was so hot here in L.A., last week, I couldn’t bear to go outside. Then, quite abruptly, the heat went away and this morning I found myself turning off the A/C early, chilly under our light summer blanket. A change of season is afoot–especially in places that aren’t L.A.–and mood-wise, that might be kind of depressing, but food-wise? This is my favorite transition, from light summer salads to hearty winter braises. Consider this particular recipe, adapted from Sunday Suppers at Lucques, the perfect transitional tool.

If you’ve been reading my blog for a long time you may remember this stew as the one featured in one of my disaster posts: Plastic Pork Shoulder. Back in 2007, I eagerly made this recipe and followed the instructions to put a piece of plastic wrap on top of the pot before covering with foil and the lid and popping it into the oven. When I took it out, hours later, the plastic had melted into the food. I was so embarrassed, especially since I was trying to show off to my old roommate who hadn’t been convinced, yet, that I was a great cook.

It took six years to get over the trauma, but six years is a long time. This time around I knew that if I followed all of the other instructions, I’d be in good shape. First things first, you coat the pork shoulder in spices and then brown it (you should marinate it for a long time, I did for an hour or two at room temperature):

What I like so much about this recipe is that even though it’s packed with flavor, most of those flavor components are things you already have around the house: cumin seeds, coriander seeds, fennel seeds, cayenne. Even with the other herbs/spices, you can use the dried stuff from your spice rack instead of buying the fresh stuff (thyme, oregano). Really, then, all you need to buy is garlic, onion, carrot, fennel, white wine, stock, a lemon, cilantro and–of course–the pork.

Aromatics get cooked in the rendered pork fat, as you work up the browned bits:

Then, as with all great Suzanne Goin recipes, you layer in the flavor. You add bay leaves, crumbled chile, garlic, more spices, white wine, stock, cilantro, oregano, and lemon zest. Then add back the pork before bringing to a simmer, covering and braising in the oven for 2 1/2 hours.

There’s a whole to-do at the end with straining the liquid and putting the meat back in the oven. I kind of did that, only i just lifted the meat out with a spider on to a foil lined cookie sheet and roasted at 400 degrees while reducing the liquid without straining it. Worked fine.

As for the polenta, I made instant using 1/4th milk and 3/4ths water, adding some butter at the end. I also made a casual gremolata by chopping up a few cloves of garlic, lots of parsley, with lemon zest. To plate: pile on the polenta, meat goes on top, spoon over the sauce and sprinkle with the gremolata.

It’s feisty enough and spicy enough to still feel like a summer dish, but fatty and rib-sticking enough to be right for cool weather. So put away your beach chairs, and take out your braising pot. The time for good eating is now.]]></description>
<dc:subject>recipes pork</dc:subject>
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<item rdf:about="http://food52.com/blog/7020-canal-house-s-pork-belly-with-gingery-rhubarb-compote">
    <title>Canal House's Pork Belly with Gingery Rhubarb Compote</title>
    <dc:date>2013-06-23T16:29:08+00:00</dc:date>
    <link>http://food52.com/blog/7020-canal-house-s-pork-belly-with-gingery-rhubarb-compote</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Pork belly isn't just for restaurants anymore.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d3ee59efa208/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/blog/6288-seasoning-with-pork-polenta-with-pork-sausage-and-peas">
    <title>Seasoning with Pork: Polenta with Pork Sausage and Peas</title>
    <dc:date>2013-04-10T09:42:42+00:00</dc:date>
    <link>http://food52.com/blog/6288-seasoning-with-pork-polenta-with-pork-sausage-and-peas</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It is obvious to me I come from a long line of pork eaters.  

It's not that I need some sort of familial approval for my love of the beast, because I don't. I claim it as my heritage but I'll just say it anyway for clarity: I...love...pork.

I love pork for its possibilities, its versatility, and most importantly, its flavor. From snout to hocks and bacon to ham there are more uses for the pig than any other animal I know. And one of my favorite uses is as a seasoning. What I mean by seasoning is not simply tossing a couple of strips of bacon in with the green beans and calling it a day. No, the pork isn't there for a cameo but instead has an important supporting role.]]></description>
<dc:subject>recipes pork</dc:subject>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/02/homemade-breakfast-sausage-recipe.html">
    <title>Homemade Garlicky Breakfast Sausage | Serious Eats : Recipes</title>
    <dc:date>2013-02-24T15:15:15+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/homemade-breakfast-sausage-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you've never made sausage before, don't be afraid. Even if you have a minimal amount of equipment in your kitchen, it's possible to make great breakfast sausage that will take a plain old egg sandwich to something really spectacular. Once you've given this recipe a try, adjust it to your own liking. A few toasted fennel seeds, or some finely chopped fresh sage—or maybe just a dash of maple syrup for some added sweetness.

One non-negotiable is a scale: you need one for this recipe to accurately weigh the salt for the sausage. But that's a small price to pay for a better brunch.

My favorite way to serve this sausage is by forming into a patty and sandwiching it in a toasted English muffin. But you could also cook it then toss it into a hearty strata, or throw some into a pancake batter—the options are endless when you've got a few pounds of homemade sausage at your disposal!]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="http://food52.com/recipes/974-herb-crusted-pork-chops-with-balsamic-onions">
    <title>Herb Crusted Pork Chops with Balsamic Onions recipe from Food52</title>
    <dc:date>2013-02-03T17:17:48+00:00</dc:date>
    <link>http://food52.com/recipes/974-herb-crusted-pork-chops-with-balsamic-onions</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Bread your pork chops, fry them up, sauté some onions, and put them on top. Devour. ]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a903c4f6261d/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2012/11/salt-fried-pork-recipe.html">
    <title>Salt-Fried Pork | Serious Eats : Recipes</title>
    <dc:date>2012-11-10T07:51:17+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/11/salt-fried-pork-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Living in England means Thanksgiving is pretty much just me and Mr. English. Actually, this year, there will be three of us, but you get the picture. No giant roast bird. No plethora of pies. No smorgasbord of sides. It just doesn't make sense.

But however nontraditional our Thanksgiving is, I still want it to taste traditional. Because here in the UK, I work on Thanksgiving Thursday, and then come home eager to celebrate my favorite holiday. So I had to come up with something that not only felt traditional and American, but was also could be easy and simple to throw together.

Hence, the turkey pie. A little British accent in our classic Thanksgiving feast. I use my food processor to jet-slice celery, carrots, onions, garlic, and mushrooms. I stew them with ground dark meat turkey, fresh mossy thyme, deeply savory Worcestershire sauce, wine, and stock. They blip together on the stove for a few minutes, and then I spout them off into a beautiful baking dish, cover with store-bought puff pastry, paint it with milk, bake it, and voila. This gorgeous, puffed, steaming meal full of turkey and vegetables and salty, crunchy pastry emerges from the oven, ready to over-stuff me and Mr. English, or to share with our one Thanksgiving guest.

It tastes like home. It feels hearty. It's classic, if a bit different. And it's Thanksgiving for just a few in under an hour.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="https://www.totalgreekyoghurt.com/total-eating/slow-cooked-boston-beans-with-mustard-mash">
    <title>Slow Cooked Boston Beans with Mustard Mash | Total Greek Yoghurt</title>
    <dc:date>2012-10-12T16:09:13+00:00</dc:date>
    <link>https://www.totalgreekyoghurt.com/total-eating/slow-cooked-boston-beans-with-mustard-mash</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Serve Boston Beans with Mustard and Yoghurt Mash for a delicious and hearty family meal.]]></description>
<dc:subject>recipes beans pork potatoes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:fc0e3e504a64/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/02/fast-cassoulet-beans-recipe.html">
    <title>Cassoulet | Serious Eats : Recipes</title>
    <dc:date>2011-01-30T08:03:34+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/02/fast-cassoulet-beans-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love a traditional cassoulet but am rarely prepared to devote several days to prepping and sourcing all the ingredients. Just reading through those long recipes and trying to decide which region of France has the best version can be enough to turn me away.

Then it dawned on me: what I love most about cassoulet is breaking through that crispy bread crumb crust into the hearty, umami-laden mix of beans, meat, and aromatics. Creating that experience does not have to be complicated.

I'm not going for a 30-Minute Meal here, but for a cassoulet, this recipe is pretty speedy. 

Instead of the more classic ingredients like duck confit or goose leg, sauccison, mutton, and pork belly, I have substituted chicken drumsticks and small sausage links. Of course, you can use whatever meats you'd like, the point is to use what is available to you. After all, isn't that what the original cassoulet was all about?]]></description>
<dc:subject>recipes pork bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:34ba49b36b51/</dc:identifier>
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<item rdf:about="http://notes.pinboard.in/u:mlednor/051b0241a5f9c6d71e18">
    <title>Pork and Mushrooms with Noodles in Cajun Cream Sauce</title>
    <dc:date>2010-10-29T08:49:20+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/051b0241a5f9c6d71e18</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I created this recipe for pork tenderloin, but I've also made it with chicken, and the results were excellent. Either way, I like to “wash it down” with a good Rosé.

I left a little “wiggle room” in the sauce ingredient measures. Some people like a lot of sauce (4 cups), some people like a little (2 cups), and some are in between (3 cups). Adjust the Cajun seasoning accordingly. Also, use whole milk or half-and-half. Reduced fat milks do not work for this recipe.]]></description>
<dc:subject>recipes pork mushrooms</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:708baa769f2d/</dc:identifier>
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</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/ed41aad3d45b7253b7f3">
    <title>Pork, Mushroom, and Rice Casserole</title>
    <dc:date>2010-10-27T07:26:28+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/ed41aad3d45b7253b7f3</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This quick and easy one-dish meal with a taste of Asia might become a standard in your home.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:91b332a7bee6/</dc:identifier>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Spaghetti-and-Meatballs-361349?mbid=rss_epinr">
    <title>Spaghetti and Meatballs Recipe at Epicurious.com</title>
    <dc:date>2010-10-14T12:30:16+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Spaghetti-and-Meatballs-361349?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder ( use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.]]></description>
<dc:subject>recipes pasta beef pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f2759d9d1b44/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/06/curried-pork-noodles-recipe.html">
    <title>Dinner Tonight: Curried-Pork Noodles | Serious Eats : Recipes</title>
    <dc:date>2010-06-24T13:07:53+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/06/curried-pork-noodles-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I honestly picked this dish from Gourmet because it reminded me ever so slightly of Mapo Doufu, even though it barely contains any of the same ingredients, and is way more Thai than anything resembling Chinese.
But hear me out.
Both dishes start with a base of ground pork tossed in a hot wok, then add aromatics and bold flavors on top. In this case, the curry powder and fish sauce create the funky base.
The result is a mild and aromatic dish, more of a pleasant meal than the brash and daring Mapo Doufu. But sometimes that's a good thing. Not everything can be full throttle, though I will admit that some sriracha helps wake things up here. And depending on your curry powder and fish sauce, there may not be enough salt here. So taste as you go, and add more salt if needed.]]></description>
<dc:subject>recipes pork curry</dc:subject>
<dc:source>https://instapaper.com/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4aaeaf369797/</dc:identifier>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Porchetta-Style-Roast-Pork-359336?mbid=rss_epinr">
    <title>Porchetta-Style Roast Pork Recipe at Epicurious.com</title>
    <dc:date>2010-06-24T07:44:28+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Porchetta-Style-Roast-Pork-359336?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.]]></description>
<dc:subject>recipes pork roast</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:490437571d66/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:roast"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.amateurgourmet.com/2010/04/the_best_chili_of_your_life.html">
    <title>The Best Chili of Your Life - The Amateur Gourmet</title>
    <dc:date>2010-04-09T10:09:01+00:00</dc:date>
    <link>http://www.amateurgourmet.com/2010/04/the_best_chili_of_your_life.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If Craig had his way, this post wouldn't have this title. I just asked him, "Would you call the chili I made the other day the best of your life?" And he answered: "I don't even think of it as chili because there weren't any beans; just lots of meat and stuff. But it was certainly delicious."]]></description>
<dc:subject>recipes pork chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5625f0d66952/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/mao-pao-tofu.html">
    <title>Culinary in the Desert: Mao Pao Tofu</title>
    <dc:date>2010-03-07T08:16:54+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/mao-pao-tofu.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mao Pao Tofu (Adapted from CL)]]></description>
<dc:subject>recipes pork tofu rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0bdbb783b2c3/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:tofu"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://cheaphealthygood.blogspot.com/2008/10/pork-tacos-better-without-taco-part.html">
    <title>Pork Tacos: Better Without the “Taco” Part</title>
    <dc:date>2010-03-02T14:44:44+00:00</dc:date>
    <link>http://cheaphealthygood.blogspot.com/2008/10/pork-tacos-better-without-taco-part.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Adapted from Cooking Light.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:64a54708d656/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.justbento.com/handbook/johbisai/meat-tofu-mixture-mini-burgers-meatballs-more">
    <title>Basic meat and tofu mixture for mini-burgers, meatballs and more | Just Bento</title>
    <dc:date>2010-02-27T18:59:45+00:00</dc:date>
    <link>http://www.justbento.com/handbook/johbisai/meat-tofu-mixture-mini-burgers-meatballs-more</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I spent about an hour on Sunday making and cooking up a big batch of a basic burger mixture. The mix is very versatile, so I made four different things from it. Now I have enough mini-burgers, meatballs and more in my freezer for at least 20 or more bento portions. It was an hour well spent! I love just knowing that my freezer has a nice stock of ready-to-go bento items - it takes the pressure off considerably on busy mornings.]]></description>
<dc:subject>recipes beef pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3918fbd68676/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://justbento.com/bento-no-64-miso-marinated-pork-plus-using-leftover-bits-decorating-bentos">
    <title>Bento no. 64: Miso marinated pork, plus using up leftover bits from decorating bentos | Just Bento</title>
    <dc:date>2010-02-21T10:52:17+00:00</dc:date>
    <link>http://justbento.com/bento-no-64-miso-marinated-pork-plus-using-leftover-bits-decorating-bentos</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I haven’t posted a complete bento in quite a while. I like to show something new when I write about a complete bento, and for the past few weeks I haven’t done much beyond making simple onigiri or assembling sandwiches. But since I turned some delicious locally-raised pork into miso marinated pork the other day, I made a spring-like bento to go with it. It was delicious, and looks nice too I think! I also decided to decorate it a bit, which gives me a chance to show a couple of ways of dealing with “charaben leftovers” if you will.]]></description>
<dc:subject>recipes bento pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1440b7c9592c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bento"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/pork-and-chive-pot-stickers.html">
    <title>Culinary in the Desert: Pork-and-Chive Pot Stickers</title>
    <dc:date>2010-02-12T07:42:54+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/pork-and-chive-pot-stickers.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[To prepare dipping sauce

In a small bowl, whisk together soy sauce, rice vinegar, ginger, sugar and sesame oil.

To prepare the Pot Stickers

In a medium bowl, stir together pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and water. Place a heaping teaspoon of pork mixture in center of one wonton wrapper (keeping the rest covered to prevent drying). Lightly wet edge of wrapper, fold over and press tightly to seal. Repeat with remaining filling and wrappers.

Bring a large pot of salted water to a boil. In two batches, cook dumplings in the boiling water until cooked through, about 3 to 4 minutes. Transfer to a plate with a slotted spoon, keeping them in one single layer.

In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high. Add half of the boiled wrappers and cook until browned, about 1 1/2 minutes per side. Repeat with remaining oil and wrappers. Serve with dipping sauce.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ce6c6d9f62a9/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Pork-Meatball-Banh-Mi-356790?mbid=rss_epinr">
    <title>Pork Meatball Banh Mi Recipe at Epicurious.com</title>
    <dc:date>2010-01-08T17:54:40+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Pork-Meatball-Banh-Mi-356790?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.]]></description>
<dc:subject>recipes pork</dc:subject>
<dc:source>https://instapaper.com/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c60c734bcf7c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://nielsenhayden.com/makinglight/archives/011230.html">
    <title>Making Light: Green chile pork stew with potatoes</title>
    <dc:date>2009-04-27T20:58:11+00:00</dc:date>
    <link>http://nielsenhayden.com/makinglight/archives/011230.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Green chile pork stew with potatoes]]></description>
<dc:subject>recipes pork chilli</dc:subject>
<dc:identifier>https://pinboard.in/u:mlednor/b:4cd8146e4f43/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
</rdf:RDF>