Swine & Dine with Bench Creek Brewing Mar 15 at the Royal Glenora Club
On March 15, 2018, chef Steve Buzak is pairing up with Alberta craft brewery Bench Creek Brewing for a beer-paired Swine & Dine at the Royal Glenora Club. Two years ago, Chef Buzak treated swine & beer diners to our first ever beer-paired Swine & Dine. The event was a hit, and we are so excited to be heading back to Edmonton's river valley RGC for another round. Swine & Dine at the RGC with Bench Creek Brewing Thursday, March 15, 2018 6:30 - 9:30 pm $75, Seating is limited - reserve your space on Eventbrite. If you love Alberta Pork and beer, you won't want to miss this event. Check out this menu:

1st COURSE- FENNEL ROASTED PORK BELLY sweet potato puree, smoked corn, cherry gastric

2nd COURSE SEAFOOD CHOWDER WITH DOUBLE SMOKED BACON CROUTON voulte. wild prawn, scallop, bacon foam

3rd COURSE SIGNATURE SPICE RUBBED BEAR AND THE FLOWER PORK LOIN cider Jus, chorizo northern bean cassoulet & brussel sprouts

4th COURSE S’MORES CRÈME BRULE & MAPLE CANDIED BACON cardamom marshmallow cream, chocolate graham cracker

Featured Bench Creek Brewing Beers

  • Naked Woodsman Pale Ale
  • White Raven IPA
  • Northern Grace RRIPA
  • Black Spruce Porter
  • Drexl - Imperial Stout (February's Villain)
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Recipe: One-pot white bean pork cassoulet
Many Alberta Pork producers across the province also grow pulses, which are high in protein and fibre and low in fat; growing pulses are profitable for our farmers and an essential element in a sustainable cropping system. Alberta Pulse Growers represents 6,000 growers of field pea, dry bean, lentil, chickpea, faba bean and soybean in Alberta. In addition to being great for the soil and for our bodies, pulses pair deliciously with pork!  Over the past few years I have been trying to introduce more Canadian-grown pulses to my diet, but I often get stalled in the kitchen with pulses because of the need to soak dry pulses overnight. Debra McLennan, food & nutrition coordinator with Alberta Pulse Growers, is a registered dietician who made my life a little easier recently. I asked if there was a nutritional difference between dry beans, lentils, chickpeas, and those that are in a can. The major difference is the sodium in canned pulses. Canned pulses are convenient as they are pre-cooked and ready to use, but be sure to:
  • Always drain and rinse well before use.
  • Drain and rinse regular canned pulses to reduce the sodium content by 40% or try No Salt Added canned pulses.
With that knowledge, along with a cupboard packed with canned white beans and a fridge containing sausages (Fuge Meats Italian Fennel) and some Irvings Farm Fresh side pork I was able to create a one-pot cassoulet backed with Alberta Pork flavour and Alberta Pulse Producers fibre. One-Pot White Bean Pork Cassoulet

What you’ll need…

500 g side pork or pork belly, cut into cubes 2 large pork sausages (e.g. Italian) 1 large onion, chopped 5 cloves garlic, chopped 2 cans of white beans, drained and thoroughly rinsed 1 can diced stewed tomatoes 1 cup soup stock (chicken, pork or vegetable) 1 cup white wine (or substitute with more broth if you prefer) 2 tbsp of mixed dried herbs (such as thyme, parsley, oregano, rosemary) 1 1/2 cup bread crumbs, divided

Directions:

Preheat the oven to 350 degrees. In a large oven-proof pot or Dutch oven, brown sausages over medium heat for four to five minutes. Remove to a plate until cooled and cut into 1 cm slices. Using the fat left in the pot from the sausages, add the side pork and onions and cook until the onions are translucent, approximately 5 - 7 minutes. Add the garlic and herbs; cook for 2 minutes more. Add the tomatoes, beans, broth and wine. Bring to a simmer and add in one cup of bread crumbs and the sliced sausage. Stir to combine. Top with remaining 1/2 cup and transfer to preheated oven. Cook for 1 - 1 1/2 hours and the bread crumbs have browned. Enjoy! * Other combinations of canned pulses would also work with this dish, so get creative with any cans of Canadian beans, lentils or chickpeas you have in your cupboard.
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Recipe: Braised Gochujang Pork Belly
Can one ever have enough pork belly recipes? We don't think so. We are very excited to feature the Fairmont Hotel Macdonald's new Executive Chef Mridul Bhatt, who is showing off his passion for pork by sharing a recipe for Braised Gochujang Pork Belly. Chef Mridul, who was born and raised in India, is excited to see how he can contribute to the Canadian prairies culinary scene. Excited to be working with Alberta Pork, we are looking forward to Chef Mridul showing off his culinary creativity with a Swine & Dine event in the Harvest Room at the Fairmont Hotel Macdonald later this year. Stay tuned for details, but until then, stay warm this winter with chef's sweet and spicy Braised Gochujang Pork Belly. Gochujang, or red chili paste, is a savory, sweet, and spicy fermented condiment that can easily be picked up at an Asian food market and may be available in your local grocery store. Not all grocery stores carry fresh Alberta pork belly, so visit your local butcher to source this affordable and flavourful cut of meat. Braised Gochujang Pork Belly Recipe courtesy of Executive Chef Mridul Bhatt, Fairmont Hotel Macdonald

What you’ll need…

[caption id="attachment_58655" align="alignright" width="282"] Executive Chef Mridul Bhatt, Fairmont Hotel Macdonald[/caption] 150g Alberta pork belly 1 carrot,  roughly chopped 1 piece celery, roughly chopped 1 onion, roughly chopped 1 piece star anise 1 cinnamon stick 2 bay leafs 2 litres vegetable stock Gochujang Sauce 3g brown sugar 5g Gochujang paste (available at Asian grocery stores) 150 Ml Water optional garnish - chopped green onions, cilantro, and cashews

Directions:

Place pork belly in a roasting pan and cover with all ingredients. Braise at 320F for 1.5 hours until tender. Remove from pan and allow to cool on a flat tray with something heavy on top to keep pork belly flat while cooling. Once cool cut pork belly in two inch strips. Next, combine all the ingredients together in a pan. Bring it to boil and allow the sauce to reduce to half. In a small pan sear pork belly over medium-high heat until skin is crispy. Add in Gochujang brown sugar sauce and a small amount of water. Garnish with green onion, cilantro, and cashews.
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