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Paul
Lynch
Firelake Restaurant, Radisson Hotel,
Minneapolis, Minn.
Niche pork offers one of the best
opportunities to create excitement
in a menu, because you can take
something familiar and add a new
twist. We’re well known for our
honey-cured, rack of Berkshire pork
smoked with apple and maple wood
that we serve with maple glazed yams
and apples. Our St. Louis-style ribs
are popular on our spring/summer
menu. So is our barbecued pork,
which is made from a pork butt
that’s smoked for nearly nine hours
and served on a cornmeal bun with an
ancho-maple barbecue sauce and tangy
honey-mustard coleslaw.
In addition to curing my own bacon
and making my own sausage for
special occasions, I’ve also enjoyed
preparing dishes with pork cheeks,
trotters and pork belly. My personal
favorite is the pork shank, osso
bucco style. After cooking with
niche pork for more than 10 years, I
know that it performs well in so
many dishes because it’s naturally
marbled.
I’m also pleased that the National
Pork Board is investing Checkoff
dollars into finding new
value-added, underutilized pork cuts
that will allow chefs to create even
more interesting menu items.
Chef Feature
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