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Pure Pork Awesomeness: Totally Cookable Recipes from Around the World by Kevin Gillespie and David Joachim

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Notes about Recipes in this book

  • Grilled pork tenderloin with green peppercorn sauce

    • chawkins on July 23, 2018

      Excellent dish and quite elegant. The pork was tender and moist from the brine. The sauce was divine. Only problem was the flaming part, I had to get my husband to do it for me, it was scary even just standing next to him. I used bourbon. My sauce was much lighter than that shown in the photo.

  • Slow-cooked pork barbacoa

    • sarahawker on September 10, 2015

      Super simple recipe that tastes and smells wonderful. I would however cook it longer, maybe 2-3 hours longer because it was NOT falling apart which I had anticipated. Certainly it was cooked and slice-able.

  • Nachos de puerco

    • sarahawker on September 10, 2015

      Used the Pork Barbaccoa to make this, it's great. (Had my own salsa) The method does produce a good crispy nacho.

  • Pork Stroganoff with finger noodles

    • sarahawker on September 28, 2015

      This was simpler than I thought it would be, but honestly so rich with the fried noodles that I couldn't eat much. I loved the simple stroganoff, would make again but serve on a simpler boiled noodle or mashed potato.

  • Sweet and smoky barbecue sauce

    • babyfork on June 02, 2015

      Not as sweet as you'd think from the description. I used Bourbon Barrel Foods Worcestershire sauce and sorghum. Also used a natural liquid hickory smoke product called Lazy Kettle Brand All-Natural Liquid Smoke . The finished barbecue sauce had a vinegary kick to it and I'm going to test it to see if the acid level is safe for canning. If it is I'd like to make a big batch of this and can it. I smoked pork spareribs and then finished them on the grill with a coating of this sauce. I did cut back significantly on the amount of garlic called for, but did not omit it completely. Winner!

  • My version of bacon explosion

    • babyfork on July 05, 2017

      I didn't make the sausage myself, but used a 50/50 mix of mild & hot Italian sausage that I purchased from Whole Foods. Used a mix of Monterey and cheddar cheese. I did make the Sweet & Smoky BBQ Sauce, but in the future to save time, I think a purchased sauce would be fine in this. I made the bacon crumbles for the stuffing, but then forgot to include them when I wrapped the whole thing up! I don't think it hurt it any. Everyone loved it and there were no leftovers. I put it in the smoker with apple wood at 4:30pm and it didn't get to 160 until after 7:00pm, so took longer than expected. I preheated the broiler and luckily set my timer for 4 minutes. Any longer and it would've burned! Worth making again.

  • Mustard-braised pork shoulder

    • lkgrover on April 14, 2018

      Excellent braised pork, with perfect tangy sweet flavor.

  • Pork vindaloo

    • lkgrover on May 31, 2015

      This is very spicy! I modified it to 1/3 the recommended ancho chili powder, and less red pepper. Next time I will also use 50 % less jalapeno pepper, less ginger, and even less red pepper. The ingredient list is long, but mostly spices. It is much easier to make than it appears.

  • Slow cooker country-style ribs

    • lkgrover on September 05, 2017

      This is good barbarcue-style recipe for country-style ribs, made in the slow cooker. I substituted chicken stock for beer, for a non-alcoholic version, and used half the suggested cayenne pepper. Still delicious!

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  • ISBN 10 1449447074
  • ISBN 13 9781449447076
  • Published Mar 31 2015
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

On Bravo TV's season 3 of Top Chef, Kevin Gillespie became known for his love of pork. He literally wears it on his sleeve with his forearm tattoo. His first book, Fire in My Belly, a James Beard Award finalist, included his famous Bacon Jam. Now he shares his unbounded passion for pork in a book devoted entirely to the subject. Pure Pork Awesomeness celebrates pork's delicious versatility with more than 100 easy-to-follow recipes. Dig into everything from Bacon Popcorn and Bourbon Street Pork Chops to Korean Barbecued Pork Bulgogi, Vietnamese Spareribs with Chile and Lemongrass, and Banoffee Trifle with Candied Bacon. Organized like the pig itself, recipes use every cut of pork from shoulder and tenderloin to pork belly and ham. Find out how to buy the best-tasting pork available, differences among heritage breeds of pigs, and what to do with new cuts like "ribeye of pork"...all from a witty, talented chef who knows the ins and outs of cooking pork at home.

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