Recipe: Chef Jordan McEwen’s Pig Head Schnitzel
June is pork month is in full swing and if you haven’t had a chance in the last few days to check out one of the 16 participating restaurants in Edmonton – it is time to start booking some reservations.
Chef Jordan McEwen of Hart’s Table & Bar wanted to feature a familiar dish but with a less familar cut, and he is hoping that diners at the south Edmonton restaurant who may be scared of the words ‘pig head’ will give it a go.
“I’m using the head, cheeks and everything around the eyes and ears to make pig head schnitzel. It is definately an underutilized part of the pig that is absolutely delicious. If you are a fan of pork – you will love pig head. It has some of the best flavoured meat on the animal. Schnitzel is a traditional, comfort food dish for many people. I’m just introducing another tasty part of the pig to class dish – I think people are really going to like it.”
When you try the dish at Hart’s Table & Bar this month you can take home the Alberta Pork recipe card. If you are wondering where can one pick up a pig’s head – try your local butcher or visit Irving Farms, who are supplying Chef McEwan for his dish at Hart’s, at one of the Edmonton area farmer’s markets.
1 pig head
5 stalks celery
4 cloves garlic
1 bunch thyme
1 bunch rosemary
2 Tbsp peppercorns
2 bay leaf
Add the pig head and all ingredients into a dish large enough to cover the pig head ¾ with water. Bake in a 300 F oven for 5-6 hours until the meat falls off the skull. Once finished cooking, remove the head from the liquid and allow to cool to room temp. Pull all the meat and fat from the bone (anything that doesn’t look black or boney is good to eat). Remove the meat into a bowl and combine with
1lb roasted garlic, 2 Tbsp chopped thyme, 2 Tbsp chopped rosemary
Once completely combined, form the meat mixture into a cylinder shape and wrap in Saran. Set in the cooler overnight. Remove plastic wrap and cut into thick slices. Bread the discs with panko and fry in canola oil and butter. Once cooked to golden brown, season with salt and pepper.
Herb and Apple Spaetzli
1 ½ cup all-purpose flour
½ cup milk
½ cup chopped herbs (thyme, rosemary, parsley, chives)
1 tsp extra virgin olive oil
Bring a large pot of heavily salted water to a boil over high heat. In a small bowl whisk together eggs and milk until well combined. In a large bowl, add flour and salt. Gradually add the wet mixture until just
combined. Stir in ¼ cup of the herbs. Place a colander or perforated pan over the boiling water. Using a rubber spatula push the batter through the colander into the boiling water. Boil the spaetzle for 2-3 minutes or until firm. Drain and place into bowl with olive oil and remaining herbs.
Watercress Salad with Mustard Dressing
½ cup Dijon mustard
1 shallot (brunoise)
½ cup white wine vinegar
2 cups canola oil
¼ cup maple syrup
Combine the mustard, shallots, white wine vinegar. Slowly whisk the oil into the mustard mixture to emulsify, then add the maple syrup and season with salt and pepper to taste.
Combine the dressing with fresh watercress, as well as thinly shaved apple and whatever greens you may have on hand.