Tag: Pork Chop

Posted on by

Pork Chop with Veggies and Ginger

Pork Chop with Veggies and Ginger from Dalat on Park Avenue in Worcester, MA

Pork Chop with Veggies and Ginger from Dalat on Park Avenue in Worcester, MA
I love me some Vietnamese food. Mostly because it’s fresh made and in my mind much healthier than some other Asian foods that are typically deep fried. I prefer tasty veggies and fresh protein for me. Dalat definitely scored high on this.

A very unassuming location that one may pass many times without knowing it existed, however for those in the “know” it has a very good reputation and many fans. The atmosphere was minimal. A few tables and many patrons coming in picking up orders.

I had the Pork chop with Veggies and ginger (non menu item).

There’s nothing like a wonderful “chef’s special” to tease my tastebuds. Also, knowing that it is something “special.” It adds a bit of mystery to it.

In this case, my choice was on the mark. The dish is served with the veggies on the bottom and the pork on the top. I LOVE fresh cooked veggies that aren’t over cooked. Nothing worse than smushie veggies. My veggies still had all the flavor and a bit of crispiness to them. The pork was delish! Although sort of a misnomer about pork chop. I was expecting what I think of as a pork chop, sort of a large chop that we all know and love, however I was delightfully surprised when the plate came out and the pork was pre-cut into bite sized pieces! Melt in your mouth sized. Yummy! All that with an easy on the wallet price point.

I’ll definitely be back with friends to share in the tastiness!

Posted on by

Pork Entree

Pork Chop from Volturno on Shrewsbury Street in Worcester, MA

Pork Chop from Volturno on Shrewsbury Street in Worcester, MA

I know; going to a place known for their classic Neapolitan pizzas and not order a pizza? “What kind of foodie do you pretend to be,” you might ask. Well, that is a fair question, however, sometimes straying from the path will yield great results. This just so happens to be what happens when you stray from the pizzas at Volturno. In fairness, I’ve been to this Shrewsbury Street restaurant countless times since it opened just a few short weeks ago. Each time, grazing on their vast selection of truly unique pizzas—never finding one that I wouldn’t order again. But, I digress; the “other” items on the menu are worth a story of their own.

There is a certain stigma with Pork Chops—packed with flavor, it is easy to get a piece that is fatty and, if not a prime cut, with a large amount of connective tissue to keep your jaw hard at work. This pork, locally raised, was served in an unexpected manner: sliced (not dissimilar to steak tips) and prepared over a white bean puree with shredded Brussels sprouts spread on top. The pork was grilled, which presented a very flavorful charring on the outside, but with a perfectly cooked medium revealed in the meat (I would, however, recommend having it prepared medium-rare).

The seasoning that enhanced the Brussels sprouts intertwined perfectly with the flavors of the meat and texture of the white bean puree. What brought everything together, however, was the vin cotta: a dark, sweet dense condiment created from a reduction of red wine—a staple of the Apulia region of southeastern Italy.

Would I recommend deviating from the Neapolitan pizzas? No, but, instead, start with both a pizza and bruschetta (even if you are dining alone) as an appetizer and then dive into an entrée just as authentic as their staple.