Welcome it with open arms
, that celebrates all things pig—from the lard to the trotters. We spoke with Gillespie to brainstorm a few new ways to pump up the pork awesomeness.There's a misconception that pork shoulder is an inherently tough cut, but that's only true if the pork is whole-roasted to medium-rare. Know how to treat it, and it's one of the most tender cuts there is. Take, for example.
In fact, using meat as a flavoring agent rather than starring ingredient is what Southern cooking is all about, according to Atlanta-based Gillespie: "You have to make a little bit go a long way," as in the case of soup seasoned with a ham hock, or greens sautéed in lard. This notion extends to other cuisines as well., a traditional French dish of rooster cooked in red wine, tastes flat without the smoky, rich boost of bacon lardons, says Gillespie.
A little bit of candied bacon also goes a long way in ice cream or puddings. The key here is practicing restraint. Too much bacon, and the dessert will be too rich, too smoky, and too savory. "The function of pork in a sweet dish is to make it better rounded. After all, it is still dessert," explains Gillespie. He cites thein his book as a perfect example. A mere ½-cup of chopped candied bacon is used in 12 full-sized sandwiches.
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