Chef Anthony Walsh’s mother taught him how to cook pork so tender you can eat it with a spoon. Here’s his recipe

(Photograph: Edward Pond; Illustration by Jack Dylan)
“I started cooking when I was about 14, largely because I hate doing dishes. I have four brothers and a sister, and growing up, we’d always have friends over. All we’d do is eat, eat, eat. My mother—Ann Coughlin, a good Irish girl—would cook up this amazing pork for the masses; for her, it was like water off a duck’s back. Her conviviality mixed with culinary know-how is what inspires me as a chef to this day. Cooking for someone is one of the most intimate things you can do. You have to take time to take care of your guests. At Canoe, our version of her braised pork is about as comforting as it gets. We’ll never be able to take it off the menu.”
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