Vestiges of New Year’s day. Roast pig tail.
4 Likes
Too “rich” , even for me.
Oh yum @shrinkrap! Did you use berbere spice in there? Beautiful pic.
1 Like
Thank you and I did!
I’m doing Berbere pigeon peas and Serious Eats pork chops this year.
2 Likes
Ham hocks in the black eyed peas and bacon in the turnip greens. Probably pork fat in the cornbread.
Pork because pigs move forward as they forage.
Never use poultry for New Years…they scratch for their survival and move backwards as they do so…bad energy for the coming year (that’s the belief I. the American South)
5 Likes
I found a BYGOF piece of pork shoulder, so of course I got two. Not a crazy amount but some of us five don’t like “fatty meat”. No skin but I think I want to try pernil spices again.
I found fresh black eyed peas and hope to make the one witg coconut milk and berbere spice again.
Fresh collards looked ratty so I’m holding off for now.
1 Like
Alright, tell me you’re making corn bread as well. Collard greens beg for corn bread.
I prefer cochinita de pibil with shoulders.
1 Like
Shoulder in my part of the world gets marinated in mojo and braised. Lots of mojo pork and lechon asado for leftovers this week (not at my house but in the area).
I usually make blackeyed peas and greens with cornbread, but thisnis making me think hard about mojo with rice and pigeon peas or caldo gallego.
(Im 100% anglo but living in FL means Cuban and Puerto Rican food shows up in my kitchen regularly)
3 Likes
That black-eyes peas recipe was great. 
Recipes using black-eyed peas
1 Like
I think I might do this one this year
HARISSA-RUBBED PORK SHOULDER WITH WHITE BEANS AND CHARD BY ALISON ROMAN
It’s got all the things!
I think I will use these Harissa Honey rubbed tenderloins for husband, and some of these “pork short ribs” for me.
ETA This person was disappointed (doesn’t say why but shares pictures, so some tweaking might be in order. One reviewer doubled the water and the beans, and reduced the amount of preserved lemon.
This blogger was more successful.
Here’s a video of a similar with the recipe’s author
2 Likes
The threat of frost (and a case of pneumonia for one in our group) have put the kibosh on camping tonight. Ive bought fresh blackeyed peas and some smoked pork chops (and a bundle of kale) for my lunch tomorrow.
Shrimp and crab cakes for me tonight.
2 Likes
Almost there, but I’m uncertain about how to think about what to look for when cooking “pork short ribs”. Snake River Farms writes “Pork short ribs are the continuation of the baby back rib section as it extends into the shoulder. Each 3-bone section has a meat to bone ratio more than twice of regular ribs.”. Not a fan of baby backs that eat like loin.
3 Likes
I cooked some pork borscht sausages and a spicy farmer’s sausage from a local butcher, and added some bacon to my soup and baked beans tonight.
I’ve wanted to make this recipe ,: https://food52.com/recipes/14735-new-year-s-day-fresh-ham
forever. Unfortunately, all of the comments and discussion on this site’s recipes are now gone. My version was edible, but from my perspective, an enormous failure. I think I had the wrong cut of meat, but it was the only ham labeled “fresh” in the store. I’ve never made any type of ham before. What should I hsve been looking for, and if I can ever obtain it, does the above look lime a good recipe for that cut of meat?
“Fresh ham” means the part of the pig normally used to make ham (the leg) but uncured. In other words, you roasted a leg of pork. If your tastebuds were primed for ham no wonder you were a bit disappointed. If you reset expectations for roast pork, hopefully it will taste much better!
3 Likes
I’ve actually only ever eaten pork in the form of bacon, sausage, or in dumplings. This was bland and somewhat mushy tasting. If I didn’t buy the wrong cut of meat, what did I mess up? The recipe makes the meat sound delicious.
Ham is cured.
The cut you bought is fresh ham.
If you followed the recipe carefully, you probably chose a recipe that was not to your taste.
Maybe you’re used to a lot more salt/ sodium. Bacon, sausage and dumplings contain a lot more sodium than fresh pork.
Sausages are often highly seasoned with herbs or spices (depending on the type of sausage, some are very mildly seasoned), and bacon is smoked, so there are more flavours at play in those than in a relatively plain fresh ham.
