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Local pork reemerges as the alternative white meat
Cyprus Cafe chef Vera Hansen pulls a pork loin from the grill before placing it on a bed of harissa couscous.
Grilled local pork loins provide a succulent and affordable change of pace for patrons at several of Durango’s fine-dining restaurants.
A grilled pork loin, served with a fig and orange sauce and sauteed greens on a bed of harissa couscous, is a popular option at Cyprus Cafe.
Cyprus Cafe chef Vera Hansen finishes a grilled pork loin with a fig and orange sauce plus sauteed greens, all resting on a bed of harissa couscous.
Flash and Betty Pork Roast

Notes: Most pork today is cut into spareribs, but it can be cut as a whole rib roast, with both sides. In the days of families gathering for Sunday dinners, pork rib roast was a flavorful main dish that filled the home with a delightful aroma that invited everyone to the table. It is still a delicious meal that requires minimum preparation, and hopefully leftovers.



Ingredients:



1 whole pork rib roast (with at least six ribs)

1 pound sauerkraut

½ teaspoon caraway seeds

Salt and pepper, to taste

Dash paprika

2 cloves garlic, minced

1 firm apple (preferably green and tart), cut into thin slices



Method:



Preheat oven to 350 F. Place roast in a deep covered roasting pan.

Add sauerkraut around the base of the roast, and sprinkle seasonings on top.

Spread apple slices on top of the meat and sauerkraut.

Cook covered in the oven for 1 hour 15 minutes, or until meat falls off the bone.



Recipe courtesy of Denise Stovall.

Chop, chop

Cyprus Cafe chef Vera Hansen pulls a pork loin from the grill before placing it on a bed of harissa couscous.
Grilled local pork loins provide a succulent and affordable change of pace for patrons at several of Durango’s fine-dining restaurants.
A grilled pork loin, served with a fig and orange sauce and sauteed greens on a bed of harissa couscous, is a popular option at Cyprus Cafe.
Cyprus Cafe chef Vera Hansen finishes a grilled pork loin with a fig and orange sauce plus sauteed greens, all resting on a bed of harissa couscous.
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