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Pork Fricassee


2 pounds boneless pork shoulder, cut into cubes

2 tablespoons barbecue seasoning

2 tablespoons olive oil

2 garlic cloves, minced

1 onion, thinly sliced

2 whole tomatoes, diced

2 bell peppers, thinly sliced

4 medium potatoes, peeled and cut into chunks

1 cup tomato paste

¼ cup dry white wine

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon paprika

2 bay leaves

Salt and pepper to taste

Steamed rice for serving

Garnish: Fresh herbs

Special equipment: Big Green Egg grill


Prepare a Big Green Egg grill for direct cooking at 300 degrees. Toss pork with seasoning. Preheat oil in a skillet on grill grate; add pork, turning often to sear all sides. Add garlic, onion, tomato, and peppers and cook until softened. Add potaotes, tomato paste, wine, cumin, oregano, paprika, and bay leaves. Season with salt and pepper. Simmer, stirring occasionally, until meat and potatoes are tender, about 30 minutes. Serve over rice and garnish with herbs.

Big Green Egg

The Atlanta-based company that created an entire grilling industry with its iconic green egg-shaped outdoor cooker is celebrating the tenth anniversary of its first book, Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience. The success of the project launched an international library of companion books: In the works is the passion project of Cuba’s premier photographer, Ramses Hernandez Batista, whose photographs and recipes are featured in Big Green Egg’s next cookbook project, The Flavors of the Caribbean. Batista’s photos capture the beauty of the Caribbean island nations’ architecture, history and, of course, the food.

Batista, from the Cuban capital of Havana, has spent an award-winning career traveling the globe with exhibitions, workshops, and awards, and has displayed his work in galleries across Canada, Europe and the United States. Batista also has traveled across Cuba, Big Green Egg in tow, to chronicle the food culture of the country’s different regions and to develop unique content for the book–gathering recipes and photographing every step of the way. He is now in the U.S. immersed in the recipe testing, food styling, design, and photography of the book.

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