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Pork Tamales Wrapped for the Steamer
Wednesday, May 22, 2013
7 min read

Pork Tamales with Chile Verde Sauce

Making pork tamales is a multi-day process, so it really lends itself to a weekend kitchen project. It's not hard, but it does take a lot of time. The first day, I marinated my pork roast. The second day, I actually roasted the pork all day. The third day, I actually assembled and made my tamales, including soaking my corn husks and making my masa.
Cornbread with cracklings
Tuesday, April 30, 2013
2 min read

Making Cracklin Cornbread

When I finished my lard rendering project, I was left with the cracklins. Cracklins (or cracklings) are crispy bits of fried pork fat. They are pretty much just like the crispy ends of a bacon strip. Not wanting to waste them, I put them in the freezer for later use.
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