202 E. Buckeye Rd. Phoenix. AZ  85004



From Beth's Desk

Good morning everyone. This weekend is going to be perfect weather for cooking. Please remember to look in our chest freezer up front. We will be stocking it with mark downs and you can take an additional 20% off of those. WOW!
You will also want to check out our crockpot meal starter, seared and marinated tenderloin and Beef Hot Dogs. The hot dogs do have a pork casing. They are boiled and seared and ready to warm and serve. The marinated Pork Tenderloin has also been seared and is ready to warm and serve. The crock pot meals include prepared meat with instructions. Add a few veggies and away you go. WE are making things easier for you!

We offer Curbside and Deliveries. Please call ahead to place your order for these. If you are picking up we can call you with a total for your order and you can pay by phone. We will bring the order out to your car when you call us from the parking lot. We deliver within a 40 mile radius with advance order and delivery fee.

Sale of the WEEK 1-13 thru 1-19
BUY a package of Beef Hot Dogs or Pork sausage and get a container of DC Chili 50% OFF.
Seared Pork Tenderloin in Honey Garlic Soy Marinade $ 9.99/lb
TAKE ADDITIONAL 20% OFF mark downs in Chest Freezer
Pork Shoulder 20% OFF
All Stocks and Rendered Fat 25% OFF


The PORK JOWL is the biggest cut of meat on the head. It is fatty and delicious and can be fried fresh, dipped in sauce and put into sandwiches. The pork cheeks are a small cut located above the jowl and are fall apart tender when braised. SEE RECIPES BELOW.

Crispy Pork Jowl Buns

1 Onion
1 Can Chipotle Chiles
4 Cloves Garlic
2 Tablespoons Molasses
1 Cup Orange Juice
1 Cup Vinegar
1 Pork Jowl
Steamed bun recipe linked above
Pickled Carrot and Daikon

An onion, a full can of chipotles in adobo, 4 cloves garlic, 2 tablespoons molasses, a cup of orange juice, and a cup of white vinegar in the food processor make up the braising liquid. Roast at 250 for about 7 hours. Remove from the oven and place in the fridge for about an hour to cool and harden a bit. This will prevent it from falling apart when you slice it.
When you remove it from the fridge, the fat in the pan should also be hardened. Remove the fat and place the remaining braising liquid in the food processor again with some honey. It will become smooth and slightly sticky, perfect for a glaze.
Slice the jowl thick against the grain. Remove a little of the fat, but keep most of it because at this point it is meltingly tender and very tasty. Sear the pieces of jowl on all sides in some hot oil and at the last minute, add your sauce to the pan to glaze the pieces of jowl. Remove from heat. Make steamed buns RECIPE Below

Steamed Bun Dough Recipe


1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil

Steps to Make It
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3-inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

Pork Cheeks Braised in Tomato Wine Sauce

Save Recipe
2.5 to 3 pounds pork cheeks
2 medium carrots, peeled, cut into 1/2 inch rounds
1 medium onion, chopped into 1/4-inch dice
2 celery stalks, chopped into 1/4-inch dice
2 cups dry red wine
1 cup chopped canned tomatoes
1 tablespoon chopped fresh herbs, such as rosemary or thyme
A few tablespoons oil, for browning

In the skillet, heat the oil over medium heat. Make sure the pork cheeks are dry and sprinkle them with salt and pepper. Add them to the pan, taking care not to crowd the meat. Cook until the surface is browned on both sides, about 4 minutes per side, flipping only once or twice so as not to disturb browning. Remove with tongs as cheeks are browned; set aside.
Cover the pan and transfer to the oven. Braise until meat is very tender, about 2.5 to 3 hours. Serve with pasta or polenta.