I never carry music on me because I always have songs running in my head like a personal soundtrack. As of late, O Canada has been playing on repeat and I actually don’t mind it.
As a tribute to my hometown, I created a delicious recipe using local BC ingredients such as: Sloping Hill Berkshire Pork Cheeks, Granville Island Brewing’s Gastown Amber Ale, Valentine Farm Verjus, and B.C. Bigleaf maple syrup.

Call me a tease but I created this recipe for my very talented New York based chef friend, ZenChef. You’re only one hop away from the guest-post!
Cheek (or jowl) is undoubtedly my favourite cut of pork. The combination of heavy marbling and dense muscle creates a springy and succulent texture.

Have you been catching the Olympics?
Comments (9)
February 16th, 2010 at 9:20 am
Looks lovely Mel, I’m off to check out the guest post :)
February 16th, 2010 at 9:50 am
This looks tasty! Unfortunately, pork cheek is kind of hard to find around here.
February 16th, 2010 at 3:15 pm
@Fearless Kitchen – This is a versatile recipe! Try it with pork chops or even steak :)
February 17th, 2010 at 7:16 am
The chimichurri looks so good – now I have to go make some ! Once I do, I am tempted to put it on everything…including my morning cornflakes :)
February 17th, 2010 at 10:34 am
Lovely recipe. Simple and healthy.
February 17th, 2010 at 5:21 pm
This looks fantastic! I am a huge chimichurri fan!
February 18th, 2010 at 11:01 am
gah. I’m hungry just looking at this even though I ate a couple of hours ago. A very beautiful and colourful dish
February 21st, 2010 at 9:38 pm
this looks really good, I haven’t had chimichuri yet but I can’t wait to make it.
February 23rd, 2010 at 7:24 pm
Looks like a tasty, vibrant dish.
Thanks for sharing the recipe!
Cheers!
C
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