This Little Piggy Went to Market: 8 Awesome Latin Recipes for National Pork Month
This Little Piggy Went to Market: 8 Awesome Latin Recipes for National Pork Month
By Amanda Cargill | 10/11/2014 - 11:00

October is National Pork Month, which means you're likely to see your favorite foodie websites and bloggers getting high on the hog.


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Swine & Wine 2013: Ana Quincoces
'Swine & Wine' Chefs Michelle Bernstein, Ingrid Hoffman & More Show You the Art of Roasting a Pig! (VIDEO)
By Dan Koday | 03/12/2013 - 13:47

Each year, South Beach Wine & Food Festival takes over the sandy beaches of Miami for almost a week's worth of eating & drinking under sunny skies. One of the signature events, Goya Foods' Swine & Wine, tends to attract some of the largest names in Latin cuisine, from host Michelle Bernstein and Ingrid Hoffmann to Jose Mendin - and for good reason!


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Puerco Pibil
Latin Recipe of the Week: Puerco Pibil
By Samantha Leal | 12/07/2012 - 15:33

Puerco pibil, or cochinita pibil, is a slow-roasted pork dish. Cochinita (small pig) pibil (to bury) literally translates to ‘buried whole suckling pig’. Traditionally, you should marinate the pork in the same manner as described but cook the whole pig wrapped in banana leaves underground with fire wood and hot stones for hours until tender. Recipe courtesy of Flavors of Belize: The Cookbook and Chef Sean Kuylen.


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Argentinean President Cristina Fernández Says Pork Better than Viagra for Sex
By Mariela Rosario | 01/29/2010 - 14:10

We all know that Argentina is famous for its meat, and we're not just talking beefcakes like Nacho Figueras (though thank you Argentina, for Nacho, too). The South American country is the world's third largest producer of red meat, but in recent years the government has been promoting pork as an alternative to beef since it costs less to produce and they want to diversify the country's meat production.


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Roasted Lechón
By Latina Staff | 02/21/2008 - 20:48

A traditional Cuban lechón asado would be made with a suckling pig, but that's impractical for most cooks. Here a pork loin roast is treated with the same flavor combination as a lechón; for the best results, try to get a roast with a layer of fat still on. Serve with Cuban mojo sauce.


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