In the Kitchen With: Dana Sicko’s Carnitas and Pineapple Salsa – Design*Sponge

I’m always a little sad to see summer go — mostly because I have to say goodbye to great tomatoes — but I do love the transition into autumn. As temperatures gradually drop, turning on the oven becomes more and more enticing, as do long-cooked dishes. This week’s recipe, perfect for the seasonal transition, comes from food entrepreneur Dana Sicko. Dana’s Carnitas with Pineapple-Jicama Salsa are made using the pressure cooker to maximize efficiency in cooking pork tenderloin. The spicy and contrasting flavors and textures still evoke bright summer food even as the days get shorter. If you can’t find jicama, Dana recommends using cucumber and radish together in its place. —Kristina


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