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	<title>Zen Can Cook &#187; Pork</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Pork Belly Sliders with Pickled Cabbage &amp; Maple Mustard</title>
		<link>http://www.zencancook.com/2012/01/pork-belly-sliders-with-pickled-cabbage-maple-mustard/</link>
		<comments>http://www.zencancook.com/2012/01/pork-belly-sliders-with-pickled-cabbage-maple-mustard/#comments</comments>
		<pubDate>Thu, 05 Jan 2012 01:06:20 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8048</guid>
		<description><![CDATA[Don&#8217;t you love to find leftovers in the refrigerator and turn them into tasty little bites? That&#8217;s what happened a few days after I made the sous-vide pork belly. There was a nice chunk of it I forgot all about hidden between a quart of milk, a head of lettuce, and some brioche dough from [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/pork-belly-sliders-with-pickled-cabbage-maple-mustard/feed/</wfw:commentRss>
		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Cotechino with Beluga Lentils</title>
		<link>http://www.zencancook.com/2011/12/cotechino-with-beluga-lentils/</link>
		<comments>http://www.zencancook.com/2011/12/cotechino-with-beluga-lentils/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 15:13:23 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7975</guid>
		<description><![CDATA[Northern Italians traditionally eat this rich and delicious garlic sausage with lentils for New Year’s Eve dinner to bring prosperity and luck. The lentils represent the coins soon to befall all who consume the dish within an hour of midnight, so it&#8217;s with this in mind that I would like to wish you all a [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/cotechino-with-beluga-lentils/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Udon w/ 36-hours Pork Belly</title>
		<link>http://www.zencancook.com/2011/12/udon-w-36-hours-pork-belly/</link>
		<comments>http://www.zencancook.com/2011/12/udon-w-36-hours-pork-belly/#comments</comments>
		<pubDate>Thu, 29 Dec 2011 14:47:39 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7868</guid>
		<description><![CDATA[This is a little experiment I did at home the other day. There has been a lot of chatter among chefs on what temperature and how long to cook pork belly to get the ultimate texture. Heston Blumenthal recommends cooking it sous-vide for 36-hours at a temperature of 144&#8242;F (62&#8242;C) while Nathan Myrvhold in Modernist [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/udon-w-36-hours-pork-belly/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Sea Urchin Crostini with Lardo &amp; Sea Salt</title>
		<link>http://www.zencancook.com/2011/11/sea-urchin-crostini-with-lardo-sea-salt/</link>
		<comments>http://www.zencancook.com/2011/11/sea-urchin-crostini-with-lardo-sea-salt/#comments</comments>
		<pubDate>Sun, 13 Nov 2011 20:28:44 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Canapés]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7431</guid>
		<description><![CDATA[If sea urchin is going to be the next pork belly I have no objection, your Honor. I am guilty as charged for enjoying it so much. New York has been rolling in roe for a long time with top restaurants featuring uni on their menu in all its glory. I had dinner at Marea [...]]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Bacon &amp; Clams Pizza</title>
		<link>http://www.zencancook.com/2011/09/bacon-clams-pizza/</link>
		<comments>http://www.zencancook.com/2011/09/bacon-clams-pizza/#comments</comments>
		<pubDate>Sat, 24 Sep 2011 16:46:32 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7127</guid>
		<description><![CDATA[When you combine salty goodness from the land and sea on a pizza you know something good is bound to happen. Bacon and clams could be my favorite pizza topping of all time. This pizza takes its inspiration from the Alsatian tarte flambée also known as flammekueche, which is a pizza covered with crème fraîche, onions and lardons [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/09/bacon-clams-pizza/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Pork Belly confit with tangerine-sesame emulsion, grits &amp; chinese chives</title>
		<link>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/</link>
		<comments>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/#comments</comments>
		<pubDate>Sun, 06 Mar 2011 22:48:23 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6422</guid>
		<description><![CDATA[There&#8217;s a Chinese supermarket conveniently located next to my gym where I&#8217;m known to buy pork belly right after spending an hour on the treadmill. Even the butcher gives me an amused look when I ordered a pound of center cut while still in my sweaty work-out clothes. Sometimes the best intentions in the world [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Flaky Empanadas</title>
		<link>http://www.zencancook.com/2011/02/flaky-empanadas/</link>
		<comments>http://www.zencancook.com/2011/02/flaky-empanadas/#comments</comments>
		<pubDate>Wed, 23 Feb 2011 02:27:17 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6253</guid>
		<description><![CDATA[There&#8217;s a bottle of rendered lard in my refrigerator and every time i open the door I&#8217;m reminded that I have a world of delicious flaky pastries right there at my fingertips. Empanadas are the first thing that came to mind but I knew I didn&#8217;t want the doughy, insipid kind that leaves you feeling [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/flaky-empanadas/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Yuzu-Cured Pork Belly</title>
		<link>http://www.zencancook.com/2010/03/yuzu-cured-pork-belly/</link>
		<comments>http://www.zencancook.com/2010/03/yuzu-cured-pork-belly/#comments</comments>
		<pubDate>Sun, 28 Mar 2010 17:50:16 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=3954</guid>
		<description><![CDATA[I found some fresh Yuzu at Mitsuwa last week and the first thing that came to mind was of course to make Pierre Hermé Yuzu macarons with candied grapefruit. So why in the world is this post about pork belly!? you asked. At $4 a pop for these Japanese citrus i didn&#8217;t want to waste any [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/03/yuzu-cured-pork-belly/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Canadian Chimichurri Pork Cheek with Kabocha Parsnip Purée</title>
		<link>http://www.zencancook.com/2010/02/canadian-chimichurri-pork-cheek-with-kabocha-parsnip-puree/</link>
		<comments>http://www.zencancook.com/2010/02/canadian-chimichurri-pork-cheek-with-kabocha-parsnip-puree/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 06:32:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=3601</guid>
		<description><![CDATA[I asked the lovely Mel of Gourmet Fury if she would like to guest post for me while i&#8217;m away working in Aspen, Colorado for a week. Not only she agreed, despite her hectic schedule, but she did it so well that i&#8217;m considering leaving her the keys to my blog indefinitely. Ok not reaaally, [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/02/canadian-chimichurri-pork-cheek-with-kabocha-parsnip-puree/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Pork Belly Buns</title>
		<link>http://www.zencancook.com/2009/10/pork-belly-buns/</link>
		<comments>http://www.zencancook.com/2009/10/pork-belly-buns/#comments</comments>
		<pubDate>Thu, 15 Oct 2009 02:35:36 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Braised]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=2041</guid>
		<description><![CDATA[My pork belly buns are better than Momofuku&#8217;s! Here i said it. You may want to unleash the dogs now and let them eat me alive but first give me a chance to explain. I had the pork buns at Momofuku and while i thought they were very delicious, i left thinking they could be [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2009/10/pork-belly-buns/feed/</wfw:commentRss>
		<slash:comments>44</slash:comments>
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