“I cook with wine, sometimes I even put it in the food!”
- Christopher Burgos-Chef/Culinary Educato
When done properly, cooking is an art form, but the dishes don’t have to be elaborate or complicated. With the right flavours, textures and colours, you can create something spectacular from the comfort of your home, and have fun while doing it!
We found some of the top tips for cooking pork from skilled chefs and experienced home cooks. Take a look!
- Enhance pork tenderloin with bold ingredients. Adam Sobel of San Francisco's RN74 suggests filling soft tortillas with grilled tenderloin and tart, spicy toppings like grilled pineapple, charred jalapeño, pickled red onion and fresh cilantro.
- Make a brine for flavourful, tender pork chops. We love this tip from The Kitchn. Brines work by breaking down some of the muscle tissue and helping meat draw in moisture. This simple technique improves the flavour and tenderness of the pork!
- The best spice to use with pork and the wine to pair with it? Chef Michael Symon’s answer in two words: Coriander. Beer.
- Use the grill-and-oven method for perfect pulled pork. Chef Shawn Brock has a love for barbecued meat and his cooking method is unique, to say the least. Bake the pork shoulder in a 275° oven overnight and then smoke it for an hour in your backyard grill.
- Never over marinate your meat. Chef Jason Hill of www.CookingSessions.com explains that sometimes less time marinating is more favourable. Very acidic marinades can toughen meat overtime, so follow the recipe. If you’re not sure how long your meat should marinade, lean on the side of caution.
About Spragg’s Meat Shop Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.