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The whole pig: More butchery lessons at Huntington Meats

February 23, 2012 |  6:00 am

Suzanne Tracht  will demonstrate how to prepare pork dishes.

In a continuing series of meat-cutting lessons, Jar restaurant chef-owner Suzanne Tracht has teamed with Huntington Meats at the Original Farmer's Market on 3rd Street. The next is Sunday, March 4, and features pork, with butchers John Escobedo and Robert Ore leading an "up close and personal" breakdown of a whole pig. 

Tracht will present menu demonstrations and talk about how to best use different cuts of pork. Topics for discussion are: breaking down a whole pig into primal cuts; pork quality; what to ask your butcher about pork; and recipes and preparation guidelines. Try samples from Tracht’s dishes, including crisp pork belly with kumquat, watercress and fingerling potatoes; braised pork shank with Maui pineapple and star anise; tender pork ribs with apple cider, Szechuan peppercorn and coriander; tamarind and sweet onion salad; and grilled char siu pork chop. 

The two-hour class starts at 6 p.m. Upcoming classes are: lamb on March 25 and beef cuts for spring on April 22. Class price is $125 per per person. Reservations may be made by calling Huntington Meats. 

6333 W. 3rd St., Los Angeles, (323) 938-5383.

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Photo credit: Anne Cusack/Los Angeles Times

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