raw cider vinegar

Garlic and Herb-Roasted Pork Loin with Savory Apple Compote

/ Ren

A bone-in heritage pork loin from Revival Meats in Yoakum, Texas gets royally roasted with heirloom garlic from Johnson’s Backyard Garden, cracked black pepper, coarse sea salt and lots of homegrown rosemary and sage.  Served with a savory compote of local gala apples, celery, onions, pan juices and a bit of raw cider vinegar..

Garlic and Herb-Roasted Heritage Pork Loin with Savory Apple Compote

The Red Wattle hog is a large, red hog with a fleshy, decorative, wattle attached to each side of its neck that has no known function.  The origin and history of the Red Wattle breed is considered scientifically obscure, though many different ancestral stories are known.  One theory is that the French colonists brought the Red Wattle Hogs to the United States from New Caledonia Island off the coast of Australia in the late 1700’s.  As they adapted well to the land, the Red Wattle quickly became a popular breed in the US.

Unfortunately, as settlers moved west, the breed began to fall out of favor because settlers came into contact with breeds that boasted a higher fat content, which was important for lard and soap.  Red Wattles were left to roam the hills of eastern Texas, where they were hunted to near extinction, until Mr. H.C. Wengler came across a herd in the dense forest and began breeding them into what they are today. Five year later, in a similar incident, Robert Prentice located another herd of Red Wattle hogs, which became known as the Timberline herd, after its wooded origins in eastern Texas.

Red Wattle hogs are known for their hardiness, foraging activity, and rapid growth rate. The sows are excellent mothers, who labor litters of 9-10 piglets, and provide good quantities of milk for their large litters.  They adapt well to a wide range of climates, making them a good choice for consideration in outdoor or pasture-based swine production.

Red Wattle pork is exceptionally lean and juicy with a rich beef-like taste and texture.  —Slow Food USA Ark of Taste

Spice-Rubbed Fillet of Pork with Roasted Peppers and Prickly Pear/Ancho Gastrique

/ Ren

Whole, pastured pork tenderloin from Richardson Farms is rubbed in a mixture of cumin, garlic, oregano, paprika, sea salt and black pepper, then tightly wrapped and chilled overnight before being sliced into thick fillets.  Grilled over a wood fire then served on rounds of fried polenta with roasted peppers and a gastrique of prickly pear cactus with charred onions and ancho chiles..

Spice-Rubbed Fillet of Pork with Roasted Peppers and Prickly Pear/Ancho Gastrique

For the Pork  (adjust spices to suit your own taste)

1 whole pork tenderloin, trimmed, about 1 pound
2 tablespoons smoked paprika
1 teaspoon granulated organic garlic
1 teaspoon granulated organic onion
2 teaspoon2 Mexican oregano
1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
1 teaspoon sea salt
1 teaspoon black pepper

Toast the cumin and coriander seeds in a dry comal over medium heat until fragrant, about 2 minutes. Allow to cool, then combine all spices together in a spice grinder and process into a slightly coarse powder.

Pat the tenderloin completely dry, then roll in the spice mixture until all surfaces are evenly coated.  Wrap the tenderloin tightly and refrigerate overnight.

For the Gastrique

juice of 3 fresh cactus fruits
1 ancho chile, stemmed, seeded, toasted and chopped
1/2 cup yellow onion, charred and slivered
3 tablespoons raw cider vinegar
1/4 cup sustainable, organic palm sugar
sea salt and freshly-ground black pepper

Harvest a few small prickly pear cactus fruits, then roll them around on the ground to knock off the glochids (clusters of small, sharp spines).  Rinse the fruit clean, chop coarsely then place in an inch or so of simmering water for ten minutes.  Remove from the heat, allow to cool, then mash the fruit with a potato masher.

Line a sieve with a clean kitchen towel and set over a bowl.  Pour in the cooked fruit and water and allow to drain through.  Discard the pulp and pour the liquid into a heavy pot over medium heat. Bring to a boil then lower to a simmer and cook until reduced in volume by about a third.  Set aside.

Combine water and sugar in a heavy saucepan over high heat, stirring constantly until caramelized.  Reduce heat to a simmer and whisk in the vinegar to form a sauce of pourable consistency. Reduce again until thick, then whisk in the cactus fruit juice.  Allow to reduce one last time, then add charred onion and chopped ancho.  Season to taste with sea salt and freshly-ground black pepper and keep warm until ready to serve.

To Prepare

Slice pork tenderloin horizontally into 4 4-ounce fillets.  Grill fillets over a wood fire until the internal temperature reaches 150 degrees (about 4 minutes per side) then transfer to a plate to rest for a full 5 minutes (roast some stemmed and  split grilling peppers while you’re waiting).

Arrange fried polenta on a serving plate, placing a grilled fillet on top of each disc.   Garnish with sliced grilled peppers and spoon gastrique over the top. Garnish with fresh cilantro and serve immediately.

Toasted Onion and Ancho Chili Jam

/ Ren

Toasted ancho chiles, onions, garlic, cumin and coriander with apple cider vinegar and a touch of wild guajillo honey..

Toasted Onion and Ancho Chili Jam

For the Jam

1/4 pound dried Ancho chiles
1/2 small yellow onion, chopped
1 head garlic
1 tablespoon coriander seeds, cracked
1 teaspoon cumin seeds, cracked
2 tablespoons raw cider vinegar
a few drops of hickory or mesquite liquid smoke (optional)
2 tablespoons olive or peanut oil, divided
1 tablespoon (or to taste) wild guajillo honey
sea salt and freshly-ground black pepper

Split the Ancho chiles open and remove the stem, seeds and ribs.  Lightly toast on a dry comal for about 20-30 seconds on each side.  Take care not to let the peppers burn or they will become very bitter.

Transfer the chiles to a glass bowl and cover with just-boiled water.  Allow to steep 30 minutes.

Meanwhile, cut the top off of a whole head of garlic, brush with olive oil, wrap in foil and roast for a half hour at 400 degrees.  Allow to cool.

Meanwhile, toast the chopped onions on a dry comal over medium heat until golden brown.  Add the cumin and coriander and toast another minute, again taking care not to let it burn.  Allow to cool.

Squeeze the garlic into the bowl of a food processor and add the  softened chiles and vinegar and pulse a couple of times into a thick, chunky paste.

Transfer the chili mixture to a bowl and stir in the seasoned onions and garlic.  Add honey, salt and pepper to taste.

Ancho chili jam is delicious with grilled, roasted or smoked meat, fowl or sausages (venison, bison and wild boarsausage shown).

Braised “Fresh Bacon”

/ Ren

Fresh pork belly is pan-seared, then braised until tender in a rich stock with fresh herbs and vegetables..

Braised Braised Fresh Bacon

Serves 2 (adapted from a recipe by Tom Colicchio)

2 6-7 oz pieces fresh, skin-on pork belly, at least 2 inches thick
2 cups homemade chicken or vegetable stock, divided
1 1/2 teaspoons unroasted organic peanut oil
1 stalk celery plus a little extra, sliced
1 small carrot plus a little extra, sliced
1 large green bulb onion plus a little extra, chopped
1/4 cup arugula chiffonade
1 teaspoon dried red tomatoes, crumbled
1 clove garlic, peeled
1/4 teaspoon thyme
1/4 teaspoon savory
1 teaspoon raw cider vinegar
coarse sea salt
smoked black pepper

thick slices of wild yeast sourdough
homemade coarse mustard
raw cheddar cheese
fresh rosemary

Heat the oil in a large small skillet over medium heat. Season the pork with salt and pepper and put in the skillet fat side down. Cook until the skin is browned (about 15 minutes), then transfer to a plate.

Pour off all but about 1 tablespoon of fat and add the onion, carrot, celery, and garlic to the skillet. Cook until the vegetables are tender and slightly brown, about 20 minutes.

Return the pork belly to the skillet, fat side up, and add about 1 1/2 cups of stock (it should surround but not cover the meat). Bring the stock to a simmer, then transfer the skillet to a 350 degree oven. Gently simmer the pork, uncovered, for 1 hour, then add another 1/2 cup of stock. Continue cooking until tender, about 1 hour longer.

Allow the pork to cool in the braising liquid. Remove the pork from the liquid, then gently lift off and discard the skin. Score the fat, making a crosshatch pattern.

Turn up the oven to 400°F. Strain the braising liquid, discarding the solids. Return the liquid to the skillet, bring it to a simmer, and skim off the fat. Return pork, fat side up, to the skillet. Add vinegar, dried tomatoes, herbs and freshly chopped vegetables, then transfer the skillet to the oven and cook until the pork is heated through and the fat nicely browned, about 20 minutes.  Add arugula and serve hot with thick slices of toasted sourdough thinly-spread with coarse mustard and topped with melted asiago or raw cheddar cheese and fresh rosemary.

This post is part of Real Food Wednesdays