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.