Asturias, a seaside principality located in northwestern Spain, is renowned for this hearty stew featuring various cuts of pork and large creamy beans known as fabes or fabadas. We love to finish this dish (perfect for a chilly day) with a generous drizzle of extra virgin olive oil.
Italian cuisine is synonymous with pasta and pizza, but pork is also a favorite in Italy. Pork tenderloin is the leanest cut of the pig, on a par with skinless chicken breasts. Because tenderloins have little fat and typically weigh only a pound, they cook quickly and can quickly dry out if they cook too long, so set your timer as soon as you pop them into the oven.
The acidity of the pineapple salsa works really well with the grilled pork. The salsa gets a flavor boost from aji amarillo, literally translated as “yellow pepper.” Amarillo is a fruity, medium-heat chile that’s popular in South America but rarely seen in US stores. You can buy it in paste form on Amazon—Inca’s Food is […]
Not to be confused with Mexican salsa verde, the Italian version of green sauce is a bright-tasting condiment made with parsley, garlic, capers, and extra virgin olive oil. Here, we’ve paired it with pork. But it’s a versatile sauce that can accompany a variety of meats and seafood.
