Joel DiPippa is back at the stove.

Continuing on the ways to break down a pork loin for home consumption by a single guy, we now move to a makeshift calzone!

The red sauce from Woo”>the previous entry was sitting in the fridge calling my name. I took about a pound of the pork loin and made a quick fake-sausage by means of a 30-minute marinade with pepper, red pepper flakes, fennel, some salt, garlic, and vinegar.  After mincing the pork by hand (I actually have no food processor or grinder), I browned the “sausage” while preparing the rest of the calzone.  I had picked up a tube of bake-at-home french bread (impulse buy … I wanted to try this improvised calzone idea), and rolled it out a bit thinner than it wanted to be before piling in a respectable amount of sausage, red sauce, and cheese on the oil brushed interior.  After baking nicely, I threw some more cheese on top …

Next in the Woo, Pork series, the veggies return with a vengeance!

Arkansas Times: Your voice in the fight

Are you tired of watered-down news and biased reporting? The Arkansas Times has been fighting for truth and justice for 50 years. As an alternative newspaper in Little Rock, we are tough, determined, and unafraid to take on powerful forces. With over 63,000 Facebook followers, 58,000 Twitter followers, 35,000 Arkansas blog followers, and 70,000 daily email blasts, we are making a difference. But we can't do it without you. Join the 3,400 paid subscribers who support our great journalism and help us hire more writers. Sign up for a subscription today or make a donation of as little as $1 and help keep the Arkansas Times feisty for years to come.

Previous article The quotable BB King Next article Tonight: 607 on CNN, Florez, Ted Ludwig’s new gig and more