pork

Garlic-brined Heritage Pork Chop with Red Onion-Apple Salsa (special diet)

/ Ren

Kristina from GirlGoneGrits.com recently reached out to local food bloggers for help in coming up with recipes for the wife of a California gentleman who has been placed on an extremely restrictive diet.

Working from a very short list of allowed ingredients (i.e., chicken or pork but not halibut or tuna,  only 45 grams of carbs/day and no dairy whatsoever), the challenge was to come up with something both highly flavorful and densely nutritional.  Additionally, I wanted the recipe to be both easily sourced and fairly simple to follow..

 

Garlic-brined Heritage Pork Chop with Red Onion-Apple Salsa

 

For the Brine

1 oz (by weight) coarse sea salt
2 cloves garlic, peeled and smashed
1 teaspoon dried oregano (Mexican if available)
1/2 teaspoon black pepper
1/2 teaspoon cumin (freshly toasted and ground if practical)
1/4 teaspoon mesquite liquid smoke (optional)
2 cups filtered water

Place water into a saucepan and heat to a rapid boil.  Remove from heat, add salt and stir until dissolved.  Add remaining ingredients and allow to stand until completely cooled.  Refrigerate until chilled.

For the Chops (allow 1 per person)

8 oz bone-in lean, center cut pork chop (I’m using my favorite Red Wattle chops from Farmhouse Delivery)
chilled brine

Trim chops of most cover fat (diet restriction) and place in a dish or zipper bag along with chilled brine.  If chops are thin, refrigerate 2-3 hours. If thick, refrigerate 3-4 hours.  In either case, turn chops over about halfway through the brining period.  In addition to adding flavor, the brining process will cause the chops to take on as much as 15% water weight, helping to ensure a tender, moist product.

For the Salsa

2/3 cup cored (and optionally peeled) fresh apple, cut into 1/2 inch dice
1/3 cup red onion, cut into 1/2 inch dice
1/4 cup fresh tomato, cut into 1/2 inch dice (yellow heirlooms are especially nice)
1/2 small jalapeño, stemmed, seeded and minced
2 tablespoons fresh cilantro, torn
1-1/2 teaspoons freshly squeezed lemon juice or 1 teaspoon raw cider vinegar
a pinch of sea salt and black pepper to taste
a pinch of unrefined sugar if needed (optional)

Combine all ingredients in a non-reactive bowl, cover and refrigerate 2 hours.

To Prepare

Remove the chops from the brine and pat dry on all surfaces (don’t squeeze).  Allow to stand while you prepare the heat source (outdoor grill or indoor grill pan [easiest]).

Sear meat over medium-high heat until well-marked, about 2-3 minutes per side.  Stand chops on end and place in a 400 degree oven until just done (about 10 minutes for thick-cut chops).  If using outdoor grill, stand chops on end away from flames, cover and finish until just done  (the goal is to allow most of the remaining fat to render and drip away [diet restriction]).

Remove chops from heat and allow to stand a full 5 minutes before serving with the crisp and cool apple salsa.

Classic Chile Verde

/ Ren

Hefty chunks of heritage pork and white onion are seared in a spoonful of seriously hot lard (gasp!) then slowly simmered in their own juices with stock, roasted tomatillos, Poblano and jalapeño peppers, garlic,  cilantro and lime.  Served with fresh white corn tortillas on the side..

Classic Chile Verde

Classic Chile Verde (adapted by recipes by Diana Kennedy and Simply Recipes)

1 pound fatty pork loin or shoulder, cut into 3/4 inch cubes
1 white onion, cut into 1/2 inch cubes
1 fresh red or orange Anaheim, Poblano or other mild fresh chile (for color, optional)
2 fresh green Anaheim, Poblano or other mild fresh chile
1 fresh jalapeño pepper
1 cup fresh cilantro leaves, loosely packed
3 cloves garlic, minced
1 tablespoon clean white leaf lard
2 cups homemade chicken stock
1/2 pound fresh tomatillos
1 teaspoon Mexican oregano
1 scant teaspoon freshly squeezed lime juice
sea salt
freshly ground black pepper

Remove the husks from the tomatillos and rinse under cold water to remove sticky residue. Split tomatillos in half across the equator and arrange cut side up in a foil-lined skillet.  Sprinkle lightly with sea salt then roast along with the green chiles in a 450 degree oven until softened and partially charred.  Set aside to cool.

Meanwhile, melt the lard in a heavy skillet over medium high heat until shimmering.  Add the pork, onions and red or orange pepper and fry without moving until deep golden brown on one side.  Use a tong or slotted spoon to turn the pork and onions over and continue to cook until well browned on the other side.  Reduce heat to medium low, add the garlic and cook one minute.   Add the stock and oregano cover and slowly simmer 60 minutes.

Peel the chiles, discard the stems and seeds and add to a blender or food processor along with the tomatillos and cilantro.  Pulse until mostly smooth, leaving a few small chunks.  Pour blended mixture into the pork and stock and stir to combine.  Simmer  partially covered, stirring occasionally until pork is fork tender, about 30 minutes.  Add lime juice and season to taste to salt and pepper.  Ladle into bowls and serve hot with freshly made corn tortillas.

This post is part of The Nourishing Gourmet’s  Pennywise Platter Thursday!

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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

Chorizo Hash with a Fried Goose Egg

/ Ren

Freshly made Mexican chorizo is pan-fried with yellow onions, sweet peppers, chiles, fresh corn and toasted cilantro and topped with a giant fried goose egg..

Chorizo Hash with a Fried Goose Egg

For the Chorizo

1/2 pound fresh pork, about 80% lean, coarsely ground
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon Mexican oregano
2 whole cloves, ground
1 teaspoon chili powder
1/4 teaspoon freshly-ground black pepper
a pinch or two fine sea salt

Loosely combine all ingredients together in a non-reactive bowl.  Cover and refrigerate 4-6 hours or overnight.

For the Hash (serves 2)

1/2 pound chorizo
1 teaspoon bacon fat
2 ears-worth fresh corn kernels
1/2 small yellow onion, thinly sliced
1-2 fresh jalapeños, diced
3-4 small orange or red sweet peppers, diced
1 1/2 teaspoons cumin seed
2 tablespoons fresh cilantro, chopped
freshly-ground black pepper

1 local goose egg per person

Heat bacon fat in a heavy skillet over medium heat.  Add chorizo and cook until it begins to brown and crisp, then add corn, chiles, sweet peppers and cumin and cook until vegetables are soft, about 5 minutes.  Season to taste with black pepper and a pinch of salt if you think it needs it, then top with a fried egg.

Goose Egg vs. Chicken Egg

One goose egg provides about 20g protein, and is also a very good source of vitamins A, B6 and B12 as well as thiamin, riboflavin and folate.  Cook as you would chicken or duck eggs, simply allowing more time due to its large size.

Santa Fe Hot Pot

/ Ren

Human occupation of New Mexico stretches back at least 11,000 years to the Clovis culture of hunter-gatherers, who left evidence of their campsites and stone tools. After the invention of agriculture the land was inhabited by the Ancient Pueblo Peoples who built houses out of stone or adobe bricks. They experienced a Golden Age around AD 1000 but climate change led to migration and cultural evolution into the modern Pueblo peoples who lived primarily along the few major rivers of the region. (Wikipedia)

A contemporary New Mexican-style pork stew with dried beans, toasted chilies, onions, peppers, onions and sweet potatoes with cinnamon, cloves, green garlic, cumin and corn flour..

Santa Fe Hot Pot

Serves 2

1/3 cup mixed dried heirloom beans such as yellow Indian woman, tepary, pinquito & black
4 cups chicken stock, divided
1/2 pound braised feral hog (substitute leftover pork belly or pork shoulder roast), cut into 1/2 inch cubes
1 1/2 teaspoons leaf lard (substitute bacon grease)
1/4 cup mild chili powder
2 dried New Mexico chilies, stemmed, seeded and chopped
1 tablespoon smoked paprika
1/2 teaspoon freshly-grated cinnamon
1/4 teaspoon freshly-ground cloves
1 large tomatillo, husked, rinsed and chopped
2 red Fresno chilies, sliced
1/2 Spanish onion, chopped
1/4 cup poblano pepper, chopped
1 bulb green garlic, including leaves, chopped
1/3 cup sweet potatoes, peeled and diced
1 teaspoon smoked black pepper
1/4 cup fresh cilantro, chopped
1 tablespoon corn flour (not corn meal)
sea salt and freshly-ground black pepper

Rinse, pick over and soak a variety of dried beans overnight. Place in a pot with 2 cups chicken stock and bring to a boil.  Reduce heat, cover and simmer until tender, about 1 hour.

Heat lard in a heavy skillet over medium heat.  Add diced sweet potatoes and cook until browned along the edges and somewhat tender.  Add onions, fresh and dried chilies, peppers and green garlic and sauté until softened.

Add tomatillo, pork, beans, stock, pork, chili powder, paprika, cinnamon and cloves, reduce heat and simmer 15 minutes.  Add corn flour, stir and simmer until slightly thickened, about 10 minutes.

Add cilantro and season to taste with salt and pepper.  Ladle into bowls and serve with wedges of lime and corn chips or cornbread.

This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!

Pork Stew with Chipotle and Plantains

/ Ren

Smokey braised pork with peppers, onions, piloncillo and plantains..

Chipotle Banana Pork Stew

Pork Stew with Chipotle and Plantains

Trim pork shoulder, removing any heavy fat.  Cut into 1 1/2 inch chunks, arrange on a foil-lined baking tray and broil, turning once, until golden brown.  Some pieces will be crisp, others less so.  This is a good thing.

Transfer meat to a Dutch oven and add minced fresh garlic, diced fresh peppers, red and/or yellow onions, sliced ripe plantains and 1-2 diced  chipotle peppers with 1-2 tablespoons adobo sauce.

Season with a little toasted cumin, a pinch of Mexican oregano and just enough shaved piloncillo (a traditional, unrefined sugar common to Central and South America) to balance the heat of the peppers.

Add enough dark beer (preferably a Munich-style beer such as Negra Modelo) to almost cover the contents of the pot.  Cover tightly and braise in a 300 degree oven until fork-tender, about 2 1/2 hours.

Serve with fresh tortillas.


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Pozole Roja with Cornsticks

/ Ren

Pozole Roja is a traditional pre-Colombian stew, adopted as the local cuisine of Guerrero, Mexico. In the US state of New Mexico, pozole (from Spanish pozole, from Nahuatl potzolli) is traditionally served on Christmas Eve to celebrate life’s blessings.

While it looks a little complicated, it really isn’t hard.  As long as you have “mise en place” (everything in place) before starting, you’ll get through this fine, and be justly rewarded in the end.

Pork shoulder, dried ancho and guajillo chiles, garlic, achiote seeds, dark chocolate with chipotle, cinnamon and cocoa nibs, crema (think of Mexican crème fraîche), fresh cilantro, fresh mint, key limes, Spanish onion, Mexican oregano, olive oil, peppercorns and nixtamal (white corn/hominy).

Start by toasting the achiote seeds in a hot, dry skillet until fragrant, about 2 minutes. Add good olive oil and infuse over low heat for about 20 minutes. Strain the resulting annatto oil through a coffee filter placed inside a funnel.  Stored in a cool, dark place, annatto oil will keep indefinitely.

Trim the excess fat from the pork, but leave a little intact. In a Dutch oven, sear the pork in a little of the annatto oil.  Add onions, garlic and oregano and cook another 5 minutes.

Add water (or stock, if you prefer) to cover, cilantro and mint (I’ve stuffed the herbs into a cheesecloth bag for easy removal) and S&P. Simmer until pork is fork-tender, about 2 hours.

Split the chilies and remove the stems and seeds. Place on a flat skillet and weight for about 20 seconds. Flip and repeat.

Transfer the toasted chilies to a bowl, cover with boiling water and let stand until soft, about 1/2 hour.

Gather up the ingredients for cornbread.  Coarse-ground yellow cornmeal, all-purpose flour, milk, baking powder, butter, egg, chiles and salt.

Lightly toast the cornmeal on a dry skillet to bring out the flavor, then add it to the bowl with the other ingredients (I’ve added a little shredded cheddar cheese). Mix until just combined, about 1 minute.  Do not over mix.

Blend the re-hydrated chiles with 1/2 of its soaking water until smooth. Transfer to pan and cook until thickened, about 10 minutes. Add the hominy and simmer another 20 minutes.

Meanwhile, pour the cornbread mix into a pre-heated iron cornstick pan (or muffin tins or 8×8 glass baking dish) and bake at 450 degrees until golden brown, about 25 minutes.

Serve in a bowl garnished with crema, chopped mint and cilantro, and shaved chocolate.

Weeknight Meatloaf

/ Ren

This just seems right on a cool fall evening.

Fresh beef and pork, about 3/4lb of each, onion, garlic, hot pepper paste (optional), unsulphered blackstrap molasses, Worcestershire,  strained tomatoes, milk, thyme, S & P, egg, apple cider vinegar and a large sandwich roll.

Start by coarsely grinding the well-chilled meat into a glass bowl. Add the onions, garlic, thyme, S & P, Worcestershire and egg. Mix by hand until ingredients are dispersed, but take care not to over-mix.

Moisten the lightly toasted, shredded bread with a little milk and fold into the meat mixture.

If you are unsure of the seasoning, just fry a little sample to taste and adjust as you see fit.

Make the glaze by cooking the tomatoes, molasses, Worcestershire, vinegar and pepper paste together until thick and deep mahogany colored, about 5 minutes.

Put the meat mixture into a perforated loaf pan and cover with the glaze (I’m also going to roast a yellow potato and some greens beans). Cook in a 350 degree oven until the meatloaf reaches 160 degrees (about 1 hour and 20 minutes).  Let rest 5 minutes before serving.

Rating  ♦ ♦ ♦ ♦

Fresh-made Sausage

/ Ren

All I wanted was a little fresh Italian sausage, so I went to the market to take a number to stand in line to pay an outrageous sum of $4 a pound.

Hold on. Did I just see sugar in the list of ingredients? And sodium nitrite?!

While this chemical will prevent the growth of bacteria, it can be toxic for mammals. (LD50 in rats is 180 mg/kg.) For this reason, sodium nitrite sold as a food additive is dyed bright pink to avoid mistaking it for something else. Cooks and makers of charcuterie often simply refer to sodium nitrite as “pink salt”.

Various dangers of using this as a food additive have been suggested and researched by scientists. A principal concern is the formation of carcinogenic N-nitrosamines by the reaction of sodium nitrite with amino acids in the presence of heat in an acidic environment. Its usage is carefully regulated in the production of cured products; in the United States, the concentration in finished products is limited to 200 ppm, and is usually lower. In about 1970, it was found that the addition of ascorbic acid inhibited nitrosamine production. U.S. manufacturing of cured meats now requires the addition of 500 ppm of ascorbic acid or erythorbic acid, a cheaper isomer. Sodium nitrite has also been linked to triggering migraines.

Time to make my own sausage, the way I like it, with lots of Not Sugar and extra No Preservatives!

Talk to your butcher. Ask her for some nice, fresh, boneless pork. Trim any excess fat and membrane, and push the cold pork through your grinder. Add seasoning if you wish, but do grind it a second time.

Leftover sausage deteriorates quickly, so if you’re not going to use it within 2 days, store it frozen, pressed flat in a zipper bag.