Author Archives: Sir Porkalot

Pied Du Cochon

Posted on February 6, 2012 by Sir Porkalot 2 Comments

Otherwise known as Pig Trotter, or Pig Foot.   The traditional method is to slice open length remove the shank bone and tendons, stuff then sew back together. I used a method in Michael Ruhman’s book, which uses a knife … Continue reading →

Pork ,

Pork Tenderloin Stuffed with Cheese & Sausage

Posted on December 18, 2011 by Sir Porkalot Comments Off

I was invited to a Christmas party to a friend of a friend’s party. So I wanted to come up with some type of a finger foods or small plate item. I decided to go with the Stuffed Pork Tenderloin … Continue reading →

Grill, Pork, Recipes ,

Big News for 2012 BBQ Season

Posted on October 6, 2011 by Sir Porkalot Comments Off

SirPorkalot is headed west. For those of you that have been saying to yourselves: “Gosh, I really wish Sirporkalot would bring that North Carolina Q to Northern California (and I know that is all of …….. okay well I think … Continue reading →

Competition BBQ ,

Warm Pancetta Dressing – Baby Spinach Salad

Posted on February 15, 2011 by Sir Porkalot Comments Off

Thanks to this months edition of the Year of Meat I now have a beautiful hunk of Pancetta, and it is time to decide what to make. My wife is making a huge lasagna for my parents, aunt & uncle … Continue reading →

Charcuterie, Recipes ,

Rustic Pancetta & Porcini Omelet

Posted on February 15, 2011 by Sir Porkalot 2 Comments

  Second month into the #Charcutepalooza event on twitter,  and I now have about 5 lbs of nicely cured Pancetta to play with, it occurs to me I also have some porcini mushrooms as well as some sun-dried tomatoes waiting … Continue reading →

Charcuterie, Recipes , ,