Wise Monkeys | Trinidad Garlic Pork
I can’t wait to try this some time.
Update July 5, 2020: link replaced with Internet Archive, and then I gave it a more permanent home on AllTheBest.Recipes.
I can’t wait to try this some time.
Update July 5, 2020: link replaced with Internet Archive, and then I gave it a more permanent home on AllTheBest.Recipes.
Pork neck + cheeks marinating
The neck was via Big Lou’s Butcher from Sloping Hills, and the cheeks were some of the last pork from Cutter Ranch that we prepped at Pete’s Meats. I grilled some neck in the summer and it was delicious.
Apparently, according to Roland, I came close to doing adobo.
The marinade was roughly as follows:
Served over rice.
These were tucked in the freezer and made a great winter meal. They weren't quite defrosted so I balanced them on the fat on the side in a cast iron pan in the oven. This melted away the lively fat on the side.
Then smothered in Dizzy Pig Jamaican Firewalk rub and seared on each side, with final finishing in the oven.
The sides were purple mashed potatoes and braised kale with mustard. Turns out Rachael doesn't like mashed potatoes when they are purple.
That well in the potatoes? Pan drippings -- delicious!
I followed a combination of #2 and #3 from this site on Chinese soups. Specifically, I used a bunch of pork bones plus a pork hock. The hock had lots of skin and fat as well as bones, so I trimmed the the skin off and then broiled it in a cast iron pan with a couple of cloves of garlic until the skin was crisp and the garlic was nutty brown.
Anthony and I made Trotter Gear this weekend. Which are, of course, pigs feet, and from Fergus Henderson's "Beyond Nose to Tail" cookbook (which Anthony gave to me for my birthday). Here's a version of the recipe.
What does one do with trotter gear? Well, it features prominently as an ingredient in about a third of the recipes in that book. The pie described in the linked recipe is definitely something I want to try.
Now that the Olympics are over, Oyama again has guanciale. I picked some up to cook while on Bowen.
The "traditional" recipes for guanciale are all pasta dishes (Bucatini alla Amatriciana, Spaghetti alla Gricia, Spaghetti alla Carbonara - here are recipes for all three plus instructions on how to cure your own guanciale).
Here are some non-traditional recipes I found online:
My recipe? I'm doing pasta with a bunch of Red Boar Kale.
Trying for something vaguely like Anthony's ragout. I remember it had carrots and pork, and the nutmeg seemed a good direction to go.