“Debris” has special significance in New Orleans, and blessedly it has nothing to do with Hurricane Katrina. It’s the name of a regional dish one New Orleanian fondly described as “meat shake.” It’s made of the savory little bits of shredded pork, duck, or roast beef that fall to the bottom of the pan when you’re making a roast, often served with gravy made from the drippings. A recent trip to the Big Easy found pork debris on top of pork tenderloin and dirty rice at Brigtsen’s (you gotta love meat-on-meat) and as a rich bed for poached eggs at brunch at Dante’s Kitchen.

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