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[caption id="attachment_77780" align="alignnone" width="1080"] SABOR'S CHEF LINO WILL SERVE A SPECIAL SWINE AND DINE TO GO ON THURSDAY, JUNE 4, 2020.[/caption] On Thursday, June 4, 2020, Sabor's Chef Lino will be serving up our first ever take-away Swine and Dine dinner. Since the start of the COVID pandemic, Sabor has closed their doors for in-room dining. Thankfully, chef Lino has been feeding his regular's cravings with takeaway dinner options including their famous risotto, piri-piri prawns, and fish and chips. We know he has a serious passion for pork, so it was time to for Edmonton to get a Sabor pork fix. For his first ever Swine and Dine, Chef Lino will be serving a Sabor To Go family style Swine and Dine dinner for 2 for $70 + GST. Each order includes a complimentary Alberta Pork recipe book. Call 780.757.1114 to pre-order. Please note Sabor is closed on Monday so any messages will be responded to starting Tuesday afternoon. 

EVERY SABOR SWINE & DINE TO GO WILL INCLUDE A COMPLIMENTARY ALBERTA PORK COOK BOOK.

  Last week, Edmonton’s Chef Doreen Prei made Alberta proud with a win on the latest season of Firemasters, the outdoor barbecuing competition series on Food Network Canada. Chef Doreen competed through three rounds of fiery culinary challenges, including the final round against one of the judges, before claiming the $10,000 grand prize as well as bragging rights of being a Fire Master Champion. For her signature dish in the first round of competition, Chef Doreen made a dish inspired by a trip to Vietnam. Originating in Hanoi, Vietnam, Bún Chả is traditionally a dish served with grilled fatty pork over a plate of rice noodles and a side of dipping sauce. For the competition, Chef Doreen served her version of Bún Chả with pork two ways - pork belly and ground pork patties. Check out Chef Doreen’s winning Firemaster episode on Food Network Canada to see how she served up her recipe below for Bún Chả.   Chef Doreen Prei’s Bún Chả Yield: four to six portions

What you’ll need…

300 g pork belly, sliced into even strips 400 g ground pork 40 ml fish sauce (divided into two servings) 4 cloves garlic, chopped sugar to taste 1 egg 5 garlic chives, chopped fine 500 g rice vermicelli noodles 100 g bean sprouts, washed ½ bunch mint leaves, washed and picked ½ bunch cilantro, washed and picked ½ bunch perilla leaves, washed and picked ½ bunch thai basil salt and black pepper to taste Bun Cha Dipping Sauce 200 g sugar 200 ml water 100 ml Vietnamese fish sauce 100 ml rice vinegar 100 ml lime juice, freshly squeezed 3 long red chili, seeded and chopped 4 garlic cloves, crushed

 Directions:

1. To make the dipping sauce, combine all ingredients in a pot and bring to a boil. Reduce to a simmer for approximately 10 minutes and strain. Allow sauce to cool to room temperature before serving.
2. Preheat your BBQ to a medium high heat.
3. Add the ground pork to a bowl; add 20 ml fish sauce, egg, salt and pepper and the crushed garlic and mix until combined. Form into 8 - 12 mini burger patties (two for each serving).
4. For the pork belly, add 20 ml fish sauce, couple pinches of sugar, salt and pepper to taste and marinate for about 15 minutes.
5. Bring a pot of salted water to a boil and cook the rice noodles until al dente. Strain through a colander and rinse with cold water. Once water is strained, place noodles in serving bowls.
6. Place the pork belly on the medium high heat BBQ and grill on both sides until crispy. At the same time, place the pork patties on a lightly oiled BBQ and cook on both sides for about 5-6 minutes. The pork patty should be cooked fully.
7. To assemble, first place the cooked rice noodles. Top noodles the two cooked pork patties and 3-4 slices of the crispy pork belly; add some of the fresh picked herbs, bean sprouts and garlic chives on top and add a nice ladle of the dipping sauce to finish the dish. The bowl should be half filled with the sauce. Enjoy.

 

Many locally owned and operated restaurants are proving resourceful and finding innovative ways to cater to their customers during the physical distancing restrictions of the COVID-19 pandemic. RGE RD, as well as The Butchery at RGE RD, is stepping up to offer RGE RD at home with curbside pick up of everything from a la carte dishes, sausages, empanadas and meat pies, to butchery cuts. RGE RD Owners Caitlin Fulton and chef and Blair Lebsack consistently share their passion for Alberta Pork with their customers, so when we offered up some Alberta Pork recipe books for a special RGE RD Swine and Dine takeaway order, the answer was a quick "yes!"

SWINE AND DINE RGE RD TAKEAWAY PORK PACKS

Butchery day has resulted in Swine & Dine inspired RGE RD Pork Packs. These take-away packs are $100 (plus GST) for approximately 3.5 kg of Nature's Green Acres Alberta pork including: 4 pork chops 2 Coppa steaks 8 sausages 1 shoulder roast 1 smoked pork belly Each RGE RD Pork Pack includes a cookbook from Alberta Pork. Supplies are limited, so call RGE RD at 780-447-4577 to reserve Swine & Dine inspired Pork Pack. During COVID-19, the Alberta pork sector continues to operate; however, the situation can change quickly. Alberta Pork is working to help Alberta’s registered pork producers wherever possible, and we are grateful to see so many local chefs, restaurants (like RGE RD), butchers and delis finding away to continue to sell and promote Alberta Pork.