Pork on My Fork

In meat, Road Trip! on 01/03/2009 at 7:31 pm

In the Midwest, the pork revolution has already come and stayed. In NYC, it’s suddenly all the rage. But whereas “pancetta” or roast suckling piglet is the focus here, there, people don’t like to know about what they’re eating. Just pound it flat and fry it up. Hence the modern weiner schnitzel, or pork tenderloin. It’s available everywhere, from fast food joints to pubs. Maybe it’s due to the German ancestry there vs. the Irish/Italian heritage here. We especially enjoy it at Culver’s, a chain which is known more for its custard, a very thick and egg-y dessert sans ice, another decidedly bread basket treat relatively unknown in the big city. For a time, there was a Custard Beach in the belly of Grand Central food court, but it was replaced by a gelato stand. Unfortunately we didn’t get to savor either on this past trip; for some reason, whenever we were hungry, Culver’s was never around to satisfy our craving.

A variant on the pork we were privy to was when Mother and Father made ribs from a new cookbook they acquired on their recent journey to the Southwest. Early one morning, Mother obtained 6 half-racks from the butcher and marinated them with a deep reddish-brown sauce speckled with smoky peppers. We baked them for a good while in the afternoon. Later in the evening, Father finished them off on the grill outside. The temperature was about 20 degrees F then, give or take the wind chill. We’ve always been meaning to make ribs; it’s one of our top ten foods, but they are such an indulgence. So mostly we settle for fantasizing about the times when we used to go to Tony Roma’s.

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