A new Salt & Braised Pork in Caramel Sauce

Just a quick note to end the week on.  While the weather has been nothing like the heat wave we had last week, it is considerably more normal for March.  The pigs are much happier.  Last week you couldn’t get them out of the mud in the woods and this week they are back to living in their huts.  Who knows what next week will bring.

But this week we bring you:

Wild Porcini Salt - We've blended Atlantic Sea Salt with pure Porcini mushroom powder. Having a complex, almost earthy aroma with hints of nuts and sourdough, this yields a savory and aromatic blend that is perfect for seasoning meats, seafood, risotto, sauces, and soups.  We’d like to hear what you come up with for using this.

And, I hinted a couple weeks back about a Vietnamese Caramel Pork dish.  Well, here’s the recipe:

Vietnamese Braised Pork in Caramel Sauce

Serves 4

2 lbs. Pork Belly cut in 1″ cubes, or Pork Jowl
3 Cloves Garlic, crushed
3 Star Anise
1 Tsp. Saigon Cinnamon

2 Tsp. Whole Black Peppercorns
1” knob Ginger, peeled and minced
4 Tbsp. Peanut oil
1/2 Tsp. Sea Salt
2 Tbsp. Fish sauce

1.5 cup water
Bunch of cilantro, chopped

For the Vietnamese caramel sauce

3 Tablespoons sugar
2 Tablespoons water

In a mortar and pestle or coffee grinder, combine the star anise, cinnamon and black peppercorns. Crush and or/grind the spices.  In a small heavy bottom pan, combine the sugar and water. Over medium heat, allow the sugar to melt. Stir occasionally to help sugar and water to combine evenly. Once the sugar melts completely, the mixture will slowly start to turn a golden brown color. Continue swirling the pan until the caramel becomes a light brown color. Immediately remove from heat and put aside.

Heat another, large heavy bottom pan over medium heat. (A Dutch oven works well)  After the pan warms, add the oil, minced ginger and garlic. Stir until garlic becomes light brown and fragrant.  Add the ground spice mixture and sauté for a minute.  Add the pork and cook for about 10 minutes. Add the fish sauce and salt.  Stir to incorporate.

Slowly add the Caramel.  You may have to heat the pan containing the caramel in order to loosen it from the pan.   Allow the pork to cook in the caramel for about five more minutes. Then add the water and reduce the heat to low.  Continue braising the pork for about 1 hour or until the meat is tender.  

Serve with rice or noodles and garnish with the chopped cilantro prior to serving.

Next week we'll be at the Bangor Garden Show from Friday through Sunday April 6th through 8th.  Come on up and visit.

An offer of Pork....& Sausage Gravy

Here we are at the tail end of the second week of March and while it is a bit windy, we can’t complain about the temperature.  Not after yesterday.  It was 57 in the shade up here on the ridge and the ducks made a pond in the front yard from melting snow.  Pigs slept most of the day just soaking up rays and the dog took off for most of the morning.  Me, I got to live in the kitchen filling orders and making blends.  Except for first thing when Patches and her brother decided to leave their pen and go knock a feed barrel over.  If there is a way out of their pen, these two will find it.  Fortunately it was an easy fix and back in they went.

Tank in front, Spaz in back, & Brownie on right.

If you’re a Vegetarian, ardent PETA supporter, or rather not know where you’re food comes from and aren’t interested in Pork, I would skip the next page or so.  We have an offer for our Pork Loving Followers…

We will have several pigs going to butcher on the 19^th and are going to offer you the opportunity to purchase organically raised heritage pork at a discount.  These pigs are purebred Red Wattles and 1 Large Black and have been fed an organic diet as well as vegetable and fruit scraps from Morning Glory and the Bath Natural Market.  Not to mention the daily massages they all receive.  You have the option of purchasing:

25 lb. package for $8.00/lb.  - $50.00 Deposit

50 lb. package for $7.50/lb.  - $100.00 Deposit

100 lb. package for $7.00/lb. - $175.00 Deposit

You may determine what you would like your package to consist of from among the following choices:

Bacon – Limit of 5 lbs. in a 25 lb. package, 8 lbs. in a 50 lb. package, and 15 lbs. in a 100 lb. package.  There’s only so much on a pig.

Sausage – Choose from Garlic, Breakfast, Chorizo, or Hot Italian – 1 lb. packages  We may be able to accommodate both loose or linked sausage.

Ham Steaks – Same Limits as Bacon

Bone-In Chops – Thick cut (1- 1/2 “, usually 2 to a package)

Bone-In-Roasts – 2.5 – 4 lbs.

Country Ribs – Thick Cut, Bone-in 1 1/2+” thick, 2 to a package.  These melt in your mouth.

Ham Steaks  - Average 1/2 – 3/4” thick

Fresh or Smoked Ham – These average between 10 and 14 lbs.  If you want one of these we have to know as soon as possible as they take a while to smoke.

Rack Ribs – There are only 2 per pig.  Therefore, if you want them be among the first to place your order.  Grilling season is almost here and for some of us it never ended.

Ground Pork  - 1 lb. packages.  Just what is needed for Pork Dumplings, or Stuffed Squid, or Pork Pie, or…

Boston Butt or Shoulder – Can you say pulled pork?  Should you desire either of these cuts, be aware that they can weigh between 8 – 12 lbs.  Once again, we need to know soonest on these cuts as this is also the part of the animal from which sausage and ground pork is made. 

Hocks – Smoked or fresh. This is the lower part of the leg but above the trotters. Excellent for making split pea soup or Hoppin’ John.

  

Trotters – otherwise known as feet.  I suppose you could pickle them, but those in the know make the best pork stock from them.

Jowls - These are the cheeks.   Highly prized for making Guanciale, an Italian fresh bacon.  They also make an excellent addition to country pate or Vietnamese Pork in Caramel Sauce. (I’ll share the recipe…maybe.)

  

Pork Belly – This is where bacon comes from.  It’s also what the best Chinese and Korean Barbecue is made from.   If you want a slab of this let us know.   We’re currently curing some as Green Bacon; no smoke, but cured with juniper, salt, cloves, black pepper, and bay leaves.  Eaten and used like Pancetta.  No you can’t have any.

  

Liver, Heart, Kidney, Ears, Tails, Leaf Lard, Fatback – Yes, everything but the squeal is edible.  We made about 8 lbs. of Pate this past weekend and without liver and fat that’s about impossible.  Unless you’re a vegetarian in which case you should have stopped reading long ago.  And no, I’m probably not going to share any of that either.  Until you’ve had a properly cooked pig’s tail, you haven’t really eaten.  If you don’t want to cook it yourself, Pai Men Miyake in Portland had it on their Appetizer Menu; excellent.

Head – Yes, you can order a head.  It will be minus the jowls but is exactly what you need if you are going to make Headcheese.  If you want the jowls left on so that you can roast the entire head that can be accommodated.  Yes, I will provide a recipe for headcheese.  If asked nicely.

1/2 or Whole Pig – Yes, this is an option.  We need to know soonest.  You need a big fridge/freezer.

Please. If this interests you let us know as soon as possible.  Deadline for placing your order is March 17^th.  That would be a week from tomorrow, and for those of you fixated on green beer and corned beef, St. Patty’s Day.  A 25% deposit will hold your order with the balance due upon pick-up.  Approximate pick-up day for all Pork orders will be April 5th.  We’ll update you as we know more.

So.  Now that that’s out of the way, I actually have a recipe for you this week.  And who would have thought…its pork centric.

Sausage Gravy

Serves 4 (unless you don’t like to share)

1lb. Pork Breakfast Sausage (Not Turkey & Definitely not Tofurkey) If you're not going to use ours just stop reading and go find someone to kick you in the shins. Repeatedly

1/2 Small Onion, minced

1 Garlic Clove, minced

3-4 Tbsp. Flour

1/4 Tsp. Chipotle Chile Flakes (more if you like it hot)

1 1/2 Cups Whole Milk

1/2 Tsp. Sage Leaf (not ground)

Freshly Ground Black Pepper

Sea Salt

Heat a heavy pan over medium heat and add the pork sausage to the pan.  Break it up with a spoon and cook until it begins to brown.  Add the onion and garlic and cook until onion becomes translucent, about 3-4 minutes.  Stir in the chipotle flakes and sage leaf.  Sprinkle flour over the top of the pork mixture and sauté for 1-2 minutes.  Carefully pour in milk and stir to incorporate.  Using your spoon, scrape the bottom of the pan to free up any browned bits.  The mixture will begin to rapidly thicken.  Lower the temperature and keep an eye on it.  You turn your back for too long and it will thicken into a congealed mass.  Fortunately, you can add more milk at any stage to thin it to the consistency you prefer.  Check the seasoning and correct with salt and pepper before serving.

I’m pretty sure that all the ingredients can still be picked up at the Brunswick Winter Market.  As far as biscuits go, you’re on your own.  I can’t make a biscuit to save my life.  But I can buy an excellent loaf of bread from Barak at Zu Bakery, slice it thick and toast it, put an over-easy duck egg on top and drown it in Sausage Gravy.  That and some coffee from Erika at Moses Dyer was a great way to start last Sunday.  Maybe this Sunday too.  No, I’m not sharing that either.  Stop asking.