I love this dish because it is comforting, disarmingly easy to make and is best cooked the day before so when your guests arrive, you do not have anything to worry about and your kitchen is clean… And I always do a batch of garlicky sautéed collard greens on the side so I do not feel like I splurge too much…
Have your guests leave with some left over pork, perfect in a sandwich the following day: spread horseradish mayo on ciabatta & add a few pickles and serve with bitter winter greens.

I discovered that beyond pleasure, food is actual nourishment in the deepest sense of the term: it is sustenance for your body and soul, it can drag you down or lift you up. I think, if I treat myself well, I’ll always choose the latter.

By reconnecting with my roots, and with the intrinsic way of eating that had been mine for so many years, I discovered a deeper meaning to it that not only drives how I feed myself, my children, and the community in a healthy and delicious manner—and remains at the core of each and every week when I plan meals for my family and my restaurant—but inspires a way of living and working based on the simple ritual of eating well.