Tag: heritage pork recipes

A Pork Chop Recipe from the West Coast!

We love hearing from our customers! We want to know what inspires you, and what we can do to be a part of it. Share with us your stories, recipes, and techniques, and we will work hard to do the same!

Reilly, from California, shared with us a recipe for Asian Inspired Glazed Porterhouse Chops. We hope you enjoy them as much as we did!

Reilly’s Asian Inspired Glazed Heritage Porterhouse Pork Chops

Let the chops marinate for at least an hour or two, or let them sit in the marinade in the fridge overnight.  For thick Heritage chops you just want to grill over medium heat making sure the sugar based marinade doesn’t burn.  Cook to 135 or a teeny bit higher and let rest for about 5 minutes.  Serve with some chopped cilantro and lime.  They are, if I say so myself, amazing!


11/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

Grilled Vietnamese-Style Pork with Asian Herbs

by Chef Erica Wides of the Institute of Culinary Education



Pork Marinade
Blend in a blender or food processor:
4 cloves garlic, peeled
3 shallots, peeled
2 Tablespoons Chinese rice wine or sake
1 1/2 Tablespoons sugar
1/4 cup fish sauce
1 Tablespoon canola, or peanut oil
1 1/2 pounds boneless pork tenderloin, trimmed and sliced lengthwise in half
Fresh Asian herbs: cilantro, mint, Thai basil
1/2 cup chopped peanuts
sliced cucumbers

For Nuoc Cham, Vietnamese Dressing
1 teaspoon red pepper flakes
juice of 3 limes
1/4 cup Thai fish sauce
3 Tablespoons sugar
1 Tablespoon minced garlic
2 Tablespoons shredded carrots


1. In a shallow dish, combine the pork and the marinade and cover with plastic wrap. Allow pork to marinate at room temperature for 2 hours.
2. Prepare a grill pan, charcoal fire, or broiler.
3. Grill or broil the pork for 10-15 minutes or until an instant read thermometer reads 140.
Transfer the pork to a cutting board, and let it rest 5 minutes. Slice on the diagonal in very thin slices and arrange on a platter. Sprinkle the herbs and peanuts on top and serve with sliced cucumbers and the dressing.

For Nuoc Cham, Vietnamese Dressing:
Mix well to dissolve the sugar, store in the refrigerator. Keeps for 4-5 days


Image via http://theaahfactor.com

Slow Cooked Heritage Pork Tacos by Chef Kim Müller, Foodcraft in Santa Fe

You know it’s true: heritage pork makes every dish better. But where can one find recipes worthy of their rich, pure flavors? Look no further than this fantastic recipe for pork tacos, made with – you guessed it – heritage pork shoulder.

Heritage Pork Tacos
Heritage Pork Tacos made by Kim Müller

1 Bone in Boston Butt from Heritage Foods USA
2 Tbsp toasted & ground cumin seed
2 Tbsp toasted & ground coriander seed
4 Tbsp ancho chile powder
¼ Cup fresh squeezed lime juice
¼ Cup olive oil
2 Tsp salt
1 Tsp black pepper
2 Cups chicken stock, or vegetable stock
Fresh corn tortillas

For Garnish: Guacamole, Pico de gallo, Cilantro, and Lime wedges (optional)

Make a paste with the spices, lime juice and olive oil. Rub into pork shoulder and marinate for 4 to 6 hours, or, preferably, overnight. Preheat the oven to 2oo degrees. In a heavy skillet or dutch oven, brown the shoulder in 2 tbsp of olive oil. The spices will smoke a bit. Place shoulder in a dutch oven or other heavy pot with a lid that can go in the oven. Pour in 2 cups of stock. Cover pot with foil, then the lid. Cook in oven at 200 degrees preferably overnight.

Alternatively, you can place the browned shoulder and stock in a crock pot and cook on the low setting overnight, or until the meat is very tender and falling off the bone. Shred the pork with your hands or two forks. To serve, warm tortillas and build your tacos. Have plenty of cold Negra Modelo or Mexican bottled Coke (made with sugar!) on hand.

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