Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with my…
Roast Pork with Trinity Stuffing
Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor. Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of highly-seasoned art with seasoning and spice….
A Christmas Tradition: Crown Roast of Pork
Christmas dinner menu planning is underway, and on my Acadiana table, there is no more dramatic presentation than a crown roast of pork in all its regal glory. This cut of meat always wows your guests for several reasons. Beyond the center-of-the-table showcase for the roast, the meat surrounding the bone is always juicy and…
Pork Rib Fricassée
My Pork Rib Fricassée is a tried and true French preparation that is just as popular in Acadiana. Pork ribs, cooked down in a savory fricassée, is a classic old-school Acadian stew. Dressed up with smoked sausage, fresh rosemary out of my herb garden and field okra from Gotreaux Family Farm, it is a satisfying one-dish…