Oswald Rivera

Author | Warrior | Teacher

Category: pork (page 1 of 4)

ROAST PORK WITH FENNEL

 

I’m always on the lookout for particular ingredients that can enhance my cooking. This recipe falls under that category. I’ve always been curious about fennel, an aromatic and flavorful herb, very similar to anise, from which comes that popular cordial, anisette.… Read more...

CHULETAS CON LIMON (Lemon Pork Chops)

This recipe came about because my wife made a batch of cornbread, and it was delicious: “Splenfiferous” as Zorba the Greek would say. When I ventured down south, corn bread and pork chops was a natural combo. My wife’s singular cornbread made me hark back to those great gustatory memories.… Read more...

CHULETAS CON AJO Y CONDIMENTOS

This is a very simple and quick recipe, if you adhere to the time constraints when marinating the pork chops. In the Rivera family we especially liked spicy marinated pork chops. This is basically savory pork loin chops with garlic and herbs.… Read more...

KOFTA CURRY – INDIAN MEATBALS

The formal name for this dish is Kofta Curry. But we call it, Indian Meatballs, and it fits. Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent. Who knew that Indian cuisine had meatballs? In its basic form, koftas are balls of minced or ground meat (beef, pork, chicken, lamb) mixed with onions and spices.… Read more...

CHULETAS EMPANADAS (Breaded Pork Chops)

This one is from my first cookbook, Puerto Rican Cuisine in America (Running Press). It’s in its third printing, and still going strong. In Nuyorican cooking, we prepare  breaded pork chops in one of two ways. One method is to apply the breading  and then bake slowly in a medium oven (350 °).… Read more...

SAUSAGE AND ONIONS

This recipe came about by chance (like most great recipes do). Some friends gave us a pack of sausages to try out. It was VT99 Blue Cheese sausage from Jasper Hill Farm in Vermont. We’ve had Jasper Hill meats before, but not their sausage product.… Read more...

ADOBO PORK

 This recipe is very similar to that Nuyorican favorite, Pernil, or roast pork shoulder. But it differs in terns if ingredients. It’s termed Pork Adobo or Adobo Pork, yet the adobo seasoning has a definite Asian motif—it includes  soy sauce, rice vinegar, and scallions.… Read more...

GRILLED GLAZED PORK CHOPS

Sill in the grillin’ mode. Might as well enjoy it while the season lasts. This time it’s Glazed Pork Chops. A common enough entry. But, when one thinks of glazed pork chops, grilled or not, it’s pork chops smothered with orange marmalade.… Read more...

SAUSAGE WITH MINT

Middle Eastern cuisine utilizes such savories mint as mint and rose water in their cooking. I always found this fascinating.  Here in the west, the only time we use mint in with the Eater lamb, if that. And forget about the rose water.… Read more...

PORK CHOPS HORTENSE

Back when I was a young man, a hundred years ago, I stared collecting recipes. Up to that time my purview had been Caribbean cooking. Then I started expanding my palate and repertoire. On of the earliest recipes I collected was the one given below.… Read more...

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