Thanks for the pig.
Nov. 22nd, 2012 11:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, courtesy of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-syndicated.gif)
ken_albala: Pig Jam.
"This is much more of a soft sausage stored in a jar rather than in a casing. Gently poached in a canning jar, it comes out like a soft breakfast sausage cousin of scrapple."
Start with 2 1/2 pounds of fatty pork shoulder. Chop finely with 2 Tbsp salt, 2 Tbsp sugar, 1/8 tsp curing salt #1. Add in flavorings like fennel seed, mustard seed, pepper, and sage. Entirely up to you.
(I used:3-4 cloves garlic; 1 Tbsp pepper; 1 tsp fennel seed; 2 tsp oregano.)
The trick here is you need a big stone mortar and you want to pound the ingredients very, very finely. It's something like making mortadella, another cousin. It will take a while. (A fud processor will probably work, too. Which is what I used.) While pounding toss in a couple of ice cubes, one at a time, every couple of minutes. You'll see the mix turn into a kind of thick meat batter. Spoon into little jars.
Put the little jars in a pot with a few inches of water and poach for about 5 minutes. Turn them over and poach gently for another 5 minutes. Remove and turn them upside down to let cool. The gelatinous broth and fat will settle at the top of the jar and create a seal. To serve, give each person his own jar, a knife, and some crusty bread with a few fried eggs. You can also brown these in a pan - just turn out of the jar and fry up, if you prefer them hot.
What worked: Yum! The wife and I split a half-pint jar of this today for breakfast, with some house-made rye toast and a poached egg apiece. Very subtly spiced.
What didn't: It probably could have used a couple more minutes poaching, or another inch of water, or both. It was a trifle undercooked. Also, I didn't get all the meat strings liquified in the fud processor - there were some stringy bits. Neither of which stopped me from devouring my half. I might be a tad more aggressive on the spicing next time.
Will I make it again? I have some sitting in the oubliette, covered with a layer of duck fat to cure - then to be eaten like rillettes in a couple months. But definitely!
What I'm reading: My script.
ken_albala: Pig Jam."This is much more of a soft sausage stored in a jar rather than in a casing. Gently poached in a canning jar, it comes out like a soft breakfast sausage cousin of scrapple."
Start with 2 1/2 pounds of fatty pork shoulder. Chop finely with 2 Tbsp salt, 2 Tbsp sugar, 1/8 tsp curing salt #1. Add in flavorings like fennel seed, mustard seed, pepper, and sage. Entirely up to you.
(I used:3-4 cloves garlic; 1 Tbsp pepper; 1 tsp fennel seed; 2 tsp oregano.)
The trick here is you need a big stone mortar and you want to pound the ingredients very, very finely. It's something like making mortadella, another cousin. It will take a while. (A fud processor will probably work, too. Which is what I used.) While pounding toss in a couple of ice cubes, one at a time, every couple of minutes. You'll see the mix turn into a kind of thick meat batter. Spoon into little jars.
Put the little jars in a pot with a few inches of water and poach for about 5 minutes. Turn them over and poach gently for another 5 minutes. Remove and turn them upside down to let cool. The gelatinous broth and fat will settle at the top of the jar and create a seal. To serve, give each person his own jar, a knife, and some crusty bread with a few fried eggs. You can also brown these in a pan - just turn out of the jar and fry up, if you prefer them hot.
What worked: Yum! The wife and I split a half-pint jar of this today for breakfast, with some house-made rye toast and a poached egg apiece. Very subtly spiced.
What didn't: It probably could have used a couple more minutes poaching, or another inch of water, or both. It was a trifle undercooked. Also, I didn't get all the meat strings liquified in the fud processor - there were some stringy bits. Neither of which stopped me from devouring my half. I might be a tad more aggressive on the spicing next time.
Will I make it again? I have some sitting in the oubliette, covered with a layer of duck fat to cure - then to be eaten like rillettes in a couple months. But definitely!
What I'm reading: My script.
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no subject
Date: 2012-11-22 07:21 pm (UTC)Not sure if this is what you're looking for
Date: 2012-11-27 06:02 pm (UTC)marinade:
1/4 c Triple Sec or Grand Marnier
1/2 c lime juice
1/2 c Seville orange juice
2 Tbsp brown sugar
1 Tbsp whole cumin seeds
2 Tbsp fresh oregano or 2 tsp dried
2 Tbsp minced garlic
1/2 c soy sauce
2 tsp pepper
3 Tbsp olive oil
5-7 lbs Boston butt pork shoulder
citrus sauce:
1/3 c reserved marinade
3/4 c orange juice
1/4 c lime juice
1 tsp sugar
1/2 c chopped cilantro
2 tsp cornstarch dissolved in 2 Tbsp water
Combine all the marinade ingredients in a bowl. Set aside 1/3 cup and refrigerate. Place the pork in a 2-gallon Ziploc bag and pour in the remainder of the marinade. Seal and refrigerate for 1-2 days, turning the bag form time to time to redistribute the marinade. When ready to grill, remove the pork, shake off the excess, and discard the marinade.
Roast the pork at 300-325 for 2+ hours over charcoal (or in a 325 oven), until the meat is fork-tender. Transfer the pork to a cutting board and loosely tent with foil, letting rest for 15-30 minutes.
While cooling, make the sauce: pour everything except the cilantro and cornstarch into a saucepan. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Add additional lime or sugar as desired. Stir in the cornstarch and boil for 30 seconds to thicken slightly; set aside. Right before serving, rewarm the sauce for a moment and stir in the cilantro.
Carve the roast into 1/4" slices, arrange on a platter, and drizzle with the sauce.
no subject
Date: 2012-11-24 04:06 am (UTC)no subject
Date: 2012-11-24 02:35 pm (UTC)no subject
Date: 2012-11-26 11:40 pm (UTC)