How to give plain pork chops the flavor of wild hog

Butcher Jesse Griffiths and chef Morgan Angelone enjoy hunting wild hog in the early hours of the morning in central Texas, then spending the rest of the day cooking ham, sausage or stew. Although feral pigs have more robust flavor than their commercially-raised cousins, Griffiths said a 12-hour soak in his famous anise-based brine can give common supermarket pork chops a kick of wild flavor.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX