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Chimichurri Pressed Pork

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by Dustin Taylor

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Braised and pressed pork laced with Chimichurrisauce accompanied with a high protein Mediterranean salad with multiple fresh herbs. Main dish and sauce can be served hot or cold.

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Nutritional facts

Protein

40g

Carbs

61g

Calories

770

Fat

43g

Ingredients

Artichoke Hearts, Black Beans, Blended Oil, Canned Tomatoes, Canola Oil, Chives, Cilantro, Cucumbers, Feta Cheese, Garbanzo Beans, Garlic, Ground Black Pepper, Italian Parsley, Kidney Beans, Kosher Salt, Lemon Juice, Oregano, Pork Butt, Red Chili Flakes, Red Onions, Red Peppers, Tarragon

Reviews

3.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 27 reviews

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About Dustin Taylor

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With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.

As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.

Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.

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