Category: Pork

Deconstructed Wonton Soup

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If you’re like me, what’s the best part of the Wonton soup? THE WONTON FILLING! That little pocket of flavor is what makes the soup so delightful. The downside? They only give you 2 or 3 Wontons in an average portion- bummer! It’s just mainly all broth.

My husband and I had some leftover cabbage and whatnot and wanted to make a soup. Hmmm… what else to we have? Frozen ground pork? Why, yes. Stuff to make stock? Yes again! Ginger? Duh. Oh, what about Won Ton wrappers?! Ohhh yeah.

So, Won Ton soup without actually making won tons was the winner. Fancy folk would call it “Deconstructed”, even.

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Pork Tacos (and all the fixin’s!)

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Hi Everyone! I mentioned in my Cuban Style Pork Roast post that my husband and I wanted to try something new with the finished roast outside of the normal black beans and rice accompaniments. Again, those sides are killer and a go-to, but we just wanted something fresh and exciting!

We recently discovered one of our local Latino Supermarkets, Los Portales Supermarket, and after asking probably a few too many questions (we were giddy with excitement), we found out that there were housemade corn tortillas at the back counter. THEY WERE STILL WARM! swoon. So, tacos it was! I took to Pinterest as I normally do and decided this was going to be my menu:

  • Pork
  • Pico de Gallo
  • Mango Salsa
  • Salsa Verde
  • Pineapple Mango Hot Sauce
  • Avocado, Radishes, Onion, Cilantro, Cotija, Mexican Crema (or Sour Cream)
  • Corn Tortillas
  • Saffron Rice
  • Black Beans

(SEE, I still couldn’t resist the rice and beans!)

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Cuban Style Pork Roast

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This recipe is one that is very near and dear to me and the Kron family. My husband grew up in Miami and lived near his uncle and his wife, who is from Cuba. Boy, can that lady cook! This is one of her recipes that has been passed along throughout the years. This recipe is very adaptable to your tastes and can absolutely be played with. The key is the stuffing of the garlic prior to roasting. You absolutely can not overdo the garlic in this recipe… IT CAN’T BE DONE! I’ve tried. The garlic is where the pork gets most of the flavor so really go to town here.

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