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According to an Ipsos Reid and Dietitians of Canada survey, which polled 2201 Canadians, local food preferences vary across the country.

British Columbia: fresh vegetables
Alberta: beef
Saskatchewan & Manitoba: corn
Ontario: apples
Quebec: cheese
Atlantic Region: lobster

Although I’m an Ontarian and do like apples, for me Niagara peaches are the local food that makes me weak in the knees. Ditto for wonderful Fifth Town and Monforte cheeses. What local food do you love most?

Remember when I wrote about the McItaly burger a couple of weeks ago and we had a debate about whether a multinational corporation like McDonald’s could really be sincere and help contribute to local food economies? Well, I have a feeling there will be absolutely no debate when I tell you this story.

Last week I went to the Toronto Buddha Dog location to try the pork based hot dogs pictured above. In the past, the two Andrews who own this mini chain have served almost exclusively beef dogs (turkey weiners sometimes make an appearance, too).

With bacon being such a big food trend, pork producers should be as happy as pigs in sh*t – but that’s just not the case. In fact, Canadian pork producers are struggling at best. So, to show their support for pork farmers, Buddha Dog commissioned an artisan pig farmer to create a premium, gourmet pork based hot dog from a Tamsworth pig. (They also got their baker to create a yummy sage bun and paired these two essential elements with Monforte’s ashed goat cheese and a zesty apple-rhubarb jam. Luanched today, International Pig Day, these tasty treats will be offered at Buddha Dog locations as long as supply lasts.

I know many of you reading today won’t be able to get to a Buddha Dog this month so, I urge you to make sure you support your local pork industry in other ways. Why not choose pork twice a week when planning your menus this month?

So, to help us all plan menus that include pork, please use the comments section to direct us to your favourite pork recipe. You can describe it, share it in full, add a link or reference your favourite recipe from a cookbook.

I’ll start off the list with a recipe from my last book:

Orange Teriyaki Ham Steak

2 tbsp (30 mL) each soy sauce and liquid honey
1 tsp (5 mL) each vegetable oil and rice wine vinegar
1/2 tsp (2 mL) each minced fresh ginger and orange zest
1 small clove garlic, minced
1 ham steak (6 oz/175 g)
sesame seeds (optional)

Blend the soy sauce with the honey, oil, vinegar, ginger, orange zest and garlic in a skillet set over high heat. Bring to a boil.

Add the ham and turn steak to coat in glaze mixture. Cook, turning often, for 3 to 5 minutes or until meat is well browned and glazed. Sprinkle with sesame seeds (if using) before serving. Makes 1 serving.