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Recipe: Chef Brochu's Porchetta with Black Pepper Relish

MILKCRATE PORCHETTA with RED PEPPER RELISH

Chef Steve Brochu has shared his passion for Alberta Pork with us on several occasions, and at the Taste Alberta food stage at this year’s Porkapalooza BBQ Festival, he handed out tips on tricks on how to season and roll a slab of pork belly into beautiful porchetta. Chef Brochu sliced and served his porchetta on the food stage with a sweet and sour black pepper relish and locally baked fresh bread, but the base porchetta recipe can be topped with your favourite homemade jam, jelly, mustard or relish. Chef Brochu, who recently opened MilkCrate coffee and sandwich shop in EPCOR tower, serves MilkCrates's signature porchetta sandwich weekdays along with several rotating daily features. Pop in weekdays for a taste of the original: MilkCrate - EPCOR TOWER 10423 101 Street NW, EDMONTON AB MONDAY - FRIDAY 6:30AM - 4:30 PM CLOSED WEEKENDS

MILKCRATE PORCHETTA What you’ll need…

Porchetta stuffing / rub

Pork Belly - skin on

3 tbsp thyme leaves

3 tbsp rosemary leaves

6 tbsp parsley, chopped roughly

1 cup sliced red onion

150ml Saskatoon berries, pureed

4 tbsp paprika

1/2 cup Chopped Garlic

Salt / Pepper

Directions:

Combine everything but salt and pepper in a bowl.
Season the inside for the pork belly with Salt and Pepper. Spread the rub all over the inside of belly.
Roll the belly tightly on itself , and using butchers twine, tie off the belly so it looks like a tightly wrapped log or sleeping bag.
Place Porchetta in 250F oven for 8 hours or until the skin is golden and breaks apart easily.
Slice and pile on top of a fresh crusty roll and accent with red pepper relish. Enjoy.

MILKCRATE RED PEPPER RELISH What you’ll need…

5 tsp canola oil

1/2 cup minced garlic

3/4 cup minced ginger

30 green onion

20 button mushrooms chopped

2 tbsp crushed black pepper

3/4 cup low sodium soy sauce

2 cups Kecap Manis

1 cup granulated sugar

1/3 cup lime juice fresh

1 cup Saskatoon berry

1 tbsp salt

Directions:

In a pan over medium-high heat, get oil hot but not smoking. Sauté garlic, ginger, onion until they are golden.
Add pepper and mix until you can smell pepper.
Pour in the rest of the ingredients and simmer for 10 min or until it is thick enough to cover the back of a spoon.
Cool for 5 minutes before transferring to a blender, and blend till smooth in texture. Once completely cool, store in a jar and refrigerate until use.

Swine and Dine at Say Uncle - July 16, 2019

We are excited to announce that chefs Trevor Moan and Chef Andrew Cowan of Say Uncle are hosting the next Alberta Pork Swine and Dine dinner. Say Uncle, which recently opened downtown Edmonton on 104 street, is the love child of the owners of Northern Chicken and Sandwich & Sons.

FIVE COURSES FOR $50 - INCLUDING TAX AND GRATUITY

The dinner is scheduled for Tuesday July 16 at 6:30 pm and seating is limited to 30. Considering how great the price is, and once you see how salivary that menu sounds, we know this event is likely to sell out. So, if demand for Say Uncle's first Swine and Dine is great enough, chefs Cowan and Moan said they will open up the Wednesday July 17 and run the same menu on back to back nights.

To reserve call 780.540.5369 or email acowan@sayuncle.ca.

SAY UNCLE'S SWINE AND DINE MENU

FIRST COURSE Poutine Croquette - Cheese curd mornay, cornmeal crust, potato and AB beef and pork gravy.SECOND COURSE Daikon (Not) Radish - Robouchon Potato, AB bacon wrapped Daikon Scallop, Pearl Onion and pork belly jam, garlic crumbTHIRD COURSE Carrot Terrine - Rainbow carrots, parsnip, mustard greens, AB Lard FOURTH COURSE Peameal Pork Chop - Peameal Bacon, Farro and AB pulse succotash, broccoli butter cream, maple pickled mustard seeds. DESSERT AB Pot De Creme - Bourbon, pork crackling

10184 - 104 STREET • 1.780.540.5369 • HELLO@SAYUNCLE.CA 11AM - 1AM DAILY, CLOSED EARLY ON SUNDAYS

Recipe: London Local's Pork and Beans

Fresh off her win on Food Network Canada's first season of Fire Masters, London Local co-owner and executive chef Lindsay Porter entertained the crowd on the Taste Alberta food stage at this year's Porkapalooza BBQ Festival. In between stories of what Guy Fieri was like during the filming of her two Guy's Grocery Games appearances, chef Porter shared how to turn leftover pulled pork into a sticky sweet pork and beans recipe. Perfect over the campfire, as a BBQ side dish, or served at breakfast with a sunny side up egg - this simple recipe is sure to become a summer favourite.

What you’ll need…

4 cups of cooked pulses (such as lentils, chickpeas and/or white beans) ¼ cup worchestershire ½ white or purple onion diced 1 cup apple cider vinegar 1 cup apple cider (* the rest can be used to drink) 2 Tbsp molasses 1 cup brown sugar 3 Tbsp butter salt pepper 500 grams pork shoulder (for pulled pork) 2 pork sausages, cooked and sliced into bite-sized pieces

Directions:

1 . To make the pulled pork from scratch, season with salt and pepper and any preferred spices and slow cook in a slow cooker with half the amount of apple cider vinegar and half the amount of cider and half the brown sugar until fall apart tender (approximately 4-8 hours depending on your slow cooker setting. This can be done a day ahead). 2. Sauté the onion in a heavy bottom pot with the butter until soft. 3. Add the beans and sauté for approximately 5 minutes and add the remaining ingredients including any liquid from the pulled pork and cook until cooked down by half and slightly sticky. Serve warm and enjoy. * If using pulled pork leftovers, reduce the apple cider vinegar, cider, and brown sugar by half in step three of the recipe. ** London Local uses their house-made sausage for this recipe. If you don't make your own Alberta pork sausage meat, pick up some from a local butcher or your favourite farmer's market vendor.

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