Paul Locher pens a column about how early Ohio and Pennsylvania settlers would have produced lard, scrapple and cracklins to ...

Place the chops in a container and cover with the brine. Cover and chill overnight ... with the salt in the middle of them. Slice the pork and arrange around.

Combine olive brine, 2 tablespoons oil, sage, lemon zest, and 1 teaspoon salt in a large ziplock plastic bag. Prick pork all over with a fork, and add to bag. Squeeze air out of bag and seal.

As mentioned, you don’t want to overcook the pork. Well-done pork is a no-no, even if it has been brined. Until fairly recently, the government recommended cooking pork to an internal ...

This pork trotter is grilled to perfection over an open flame, delivering crispy skin and juicy meat. The sizzle, the crackle, and the smoky aroma make this an ASMR feast like no other! Judge ...

Yker Acres thinks locally-raised meat makes for the best pork chops. Brian Merkel, one of the owners, showed how he perfectly sears a dry-brined pork chop. He suggests treating Yker pork chops ...

Cool completely. Place pork chops in a container and cover with brine. Leave for 24 hours then pat dry and brush with a little oil. Grill the chops for about 5 minutes each side and half way ...

Add 3 cups of cold water and pour the brine into a small roasting pan; let cool. Add the pork tenderloins, cover and refrigerate for 6 to 8 hours. Preheat the oven to 350°. Drain the pork ...

relies on a 48-hour brined pork coppa, which gets a hoisin gloss made with chicken stock; it’s finished with crushed hazelnuts, a nod to the now-closed hazelnut-finished pork producer Tails & Trotters ...

With the addition of pork trotters, butternut mash and spinach it will make a delectable dinner to heat you up when it’s cold outside. In a pan, sauté the onions in the curry and turmeric until ...