We used this marinade on broiled grass-fed beef flank steaks, and the results were incredible – tart, sweet, salty, with some bite from the ginger and garlic.  The aftertaste was particularly nice and really satisfying. You could also use it other grassfed beef cuts, Kobe beef, kurobuta pork, and a host of game meats.  It …

Despite pulled pork’s image of being rich and heavy, this is a surprisingly light soup filled with pork, leek, and sweet corn flavor.  Because the leek and corn are just barely cooked at the very end, they maintain a lot of their texture and flavor.  Their sweetness and tiny crunch reaches past the pork to …

Best pulled pork sandwich ever? Drink Pairings: US Microbrew Brown Ale or English Porter Ingredients: (Makes 2 Servings) ~ 1lb of any pork braising cut (we used pork osso bucco, but you could use kurobuta pork shoulder, kurobuta cheek meat, etc)  ½ cup aromatic White Wine (we used Riesling) ¼ cup Carrot, Medium Diced ¼ cup …

Braising pork or wild boar ribs helps tenderize the meat, while finishing them on the grill caramelizes the sauce into a flavorful, finger-licking, gooey-crispy coating. Drink Pairings: Sinebrychoff Porter from Finland or Elysian’s Perseus Porter Ingredients: (Makes 4 Servings) 4lbs of Wild Boar St. Louis Spare Ribs (you could substitute Kurobuta Baby Back Ribs or conventional Pork Ribs) Braising Liquid: …

Braising is a surprisingly easy cooking technique that can be used to turn affordable cuts of meat into meltingly tender, succulent treats.  The basic idea is to slow roast a tougher cut of meat in a pot with a small amount of flavorful liquid until the connective tissue breaks down and melts into the sauce.  …

Donna Currie of Cookistry is known for her baking, but when no one is looking, she loves experimenting in the kitchen with interesting ingredients and new techniques. The best of those experiments end up as recipes on her blog. Candy cap mushrooms smell and taste like maple – and what pairs better with maple than …

This mild, sweet braising preparation favors the rich flavor of wild boar or kurobuta pork.  We’ve paired it with some heirloom fingerling potatoes and pancetta sautéed Brussels sprouts. Drink Pairings: Pinot Gris from Alsace or Ploussard from Jura Ingredients: (makes 8 servings) 2-3 lbs of Boneless Wild Boar Shoulder or Boneless/Bone In Kurobuta Shoulder (~3-4 lbs if using …

  Slow-roasting pork or wild boar ribs on the grill gives them a tougher, chewier texture than braising…but some people prefer that.  The spice rub we’ve used here is sweet up front, with a building heat in the back. Drink Pairings: Syrah from Northern Rhone or Malbec from Argentina Ingredients: (Makes 4 Servings) 4lbs of Wild Boar St. …

Try using these recipes along with basic braising techniques to braise your favorite roasts, ribs, osso bucco and more! Mire Poix & Tomato Paste Braising Liquid i. Add 1.5 cups mire poix to dutch oven stirring occasionally, until caramelized ii. Add a teaspoon of tomato paste, stir into mire poix and cook for a couple minutes …

Choucroute garnie is a satisfying comfort food made from sauerkraut, sausage and potatoes. It is a traditional dish from Alsace, a region of France combining German and French influences. Ingredients ½ lb. bacon, chopped (Kurobuta pork bacon & cubed wild boar bellies work beautifully) 4 pork chops (kurobuta pork chops or wild boar chops would be even …