Cooking is a walk in the "Pork"

What I love to do with pork is braise it...braise it with anything: wine, milk, tomato sauce, broth or any other liquid concoction that enhances its flavor. Braise it until it is tender or until the meat falls off its bone. As a Filipino, I grew up loving pork but only in very limited varieties- mostly the elusive lechon (roast pork), or the pork adobo and pork asado. I never knew though that Pork could be more than lechon or adobo.

Pork may not be in the same level as beef but it does most of the things beef can do. I would not consider it though as a poor man's substitute for beef because there are a lot of pork dishes that are as elegant and expensive as most beef dishes. One thing I like most about pork is how easy it is to manage the meats tenderness. It does not take as much time as beef to achieve the same tenderness. In Italian cooking pork is very common as most peasants find it more affordable than beef. There are also a lot of game variety for pork in Italian cooking.

When you are setting up dinner for friends and family and want to be safe but still impress, then pork is the way to go. The meat is an easy fill for those who are hungry and the sauces you can incorporate with it will satisfy those who are particular about flavor- hell you can even impress your crush with some savvy plating.

The pictures here are some of the pork dishes I have already made before.