Immigrant Kitchens: Nicaraguan Pineapple Pork

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Nicaraguan Pineapple Pork from Jenny Sanchez (read the story, get the recipe and see the photos).

First, to the butcher. Ten minutes of bilingual banter and confusing hand gestures finally resulted in the desired meat cut: a rack of St. Louis style pork ribs that the butcher had run through the saw lengthwise twice, which cut the ribs perpendicularly into thirds. At home Jenny and I cut between the ribs so we ended up with a pile of bite-sized bone-in ribs. This struck me as a brilliant idea. If gnawing on bite-sized bones is what people love about chicken wings, they’re going to get a kick out of this.