Tag: braised pork shoulder

Recap: Swine & Dine at Tzin Wine & Tapas

Posted on by Sharman

On Tuesday May 30, Tzin Wine & Tapas played host to Edmonton’s latest Swine & Dine. The intimate wine bar on 104th set the table for 36 patrons spread across two seatings; however, the wait list surely would have filled at least another two seatings.

For the event, Chef Corey McGuire created an eight-course dinner featuring Irvings Farm Fresh Alberta Pork from amuse-bouche to dessert.

The evening kicked off with a Smoked bourbon Old Fashioned featuring smoked bourbon, bacon simple syrup, crabapple bitters and topped with a sinfully delicious candied piece of Irvings Farms bacon. The Irvings were on hand to talk to diners at both seatings, explaining that their partnership with Chef McGuire has spanned over eight years, and that his braised bacon dish has certainly led to customers seeking them out at the local farmer’s markets.

The first course of the evening was a Pork Liver Mousse accompanied by a hemp seed cracker and pickled shallots.

If you’ve ever been to Tzin you have seen just how tiny the open kitchen is. On several occasions I have compared it to the size of a food truck – I am always blown away by how much Chef McGuire does with such an intimate space to work with.

Our second course featured a Pork Jowl Croqueta. Sadly, this gluten-free girl couldn’t experience this dish, but I heard from the table the bite was just enough to leave them wanting more (and wishing there were a few more on the plate).

Chef McGuire sourced ingredients from Rob with Effing Seafoods to create two back-to-back surf & turf dishes on his Swine & Dine menu.

A post shared by Effing Rob Tryon (@effingrob) on

For our third course, Chef McGuire and his team served a Roast Pork Belly.

The Irvings Farm pork belly was served alongside a pork and shrimp bisque and a humpback shrimp salsa; yet another dish that left several at our table wanting more.

Throughout the evening, Tzin’s co-owner Glenn Quinn was on hand to help serve up the eight course Swine & Dine – offering suggestions to pair the menu with the restaurant’s unique wine menu.

Up next, Swine & Diners were treated to a Braised Pork Shoulder Ragout served with steamed clams, peppers & onions, and a cornbread waffle.

It was apparent that it was becoming more and more difficult to pick a favourite dish, as Chef McGuire plated the dishes in a way I felt they were getting better and better with each course.

 

The photo credit on the next picture goes to Little Miss Andrea. While I know she enjoyed the Grilled Pork Loin served with tater tots, butter cheese and pork gravy, I know she was not-so-secretly hoping Chef McGuire’s braised bacon would show up on the menu.

Our seventh course of the evening, and last savoury dish of the night, was a beautifully presented paella with smoked pork hock, herbed pork sausage and an apple aioli. 

Although not a classic paella one might find in Spain, the two Spaniards at my table enjoyed Chef McGuire’s dish, and we all did our best to score a crunchy bit, also known as the socarrat.

For dessert, Chef McGuire kept things simple with a Bourbon Butter Cake drenched in caramel and topped with bacon – the sweet and savoury dish completing our eight course Swine & Dine menu.

I would like to thank owners Kelsey Danyluk and Glen Quinn as well as Chef McGuire and the rest of the culinary team for hosting our latest Swine & Dine. In the end – I don’t think I could pick a favourite dish; however, I would gladly do it over if Chef McGuire offered the same menu again.

For those who couldn’t make it or score a seat, Chef McGuire always has a selection of dishes featuring Alberta Pork on the menu; just follow his instagram account for a selection of drool-worthy photos. From his legendary Irvings Farm braised bacon to his selection of house-made sausages, pork lovers can always enjoy a bite at Tzin Wine & Tapas.

Tzin Wine & Tapas
10115 104 St NW, Edmonton
(780) 428-8946

Recipe: Spicy Braised Pork Mac and Cheese

Posted on by Dan Clapson

Braise pork shoulder mac and cheese

Since we’re not quite done with the blustery, bone-chilling portion of winter just yet, one of the things you can look forward to on the dinner table is a delicious bowl of mac and cheese. Whenever I make my mac and cheese at home, I start out with a big portion of a simple cheddar cheese sauce and get creative from there. It’s really easy to add-in different ingredients to appeal to everyone’s tastes around the table.

Try tossing in some roasted broccoli or cauliflower, sliced ham sausage, pancetta or even puréed root vegetables (sh…the kids will never know!).

What you’ll need…

Cheddar cheese sauce:

4 tablespoons butter

4 tablespoons all-purpose flour

1 litre homogenized milk (room temperature)

2 1/2 cups shredded old medium cheddar

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

salt (to taste)

Mac and cheese:

2 teaspoons canola oil

1 clove garlic (minced)

1 bunch green onions (ends trimmed and roughly chopped)

2 cups braised pork shoulder meat (roughly chopped)

1 tablespoon sambal oelek

6 cups cooked pasta (cavatappi is type pictured above, but any smaller pasta like macaroni (obviously) or penne works)

cheddar cheese sauce (use as much as desired)

Directions:

Sauce:

Melt butter in a medium pot on medium-high heat. Add flour and whisk until a paste forms. Let cook for a few minutes until the paste becomes fragrant and changes colour slightly.

Add milk in 1 cup at a time, stirring regularly. Each time the mixture thickens noticeably, add another cup and repeat until all milk has been added. The mixture should be glossy and viscous, but not too thick (add more milk if it is).

Stir in the shredded cheese and spices until incorporated. Season to taste with salt, cover, reduce to low heat and keep warm until ready to serve.

Mac and cheese:

Heat canola oil in a large, deep pan on medium-high heat. Add minced garlic and cook for 2-3 minutes.

Next, add scallions and cook until softened, about 5 minutes and then add in the braised and sambal oelek.

Once the meat has heated through, add-in cooked pasta as well as desired amount of sauce. Use a large spoon to mix until everything is evenly coated.

Portion out into four bowls and revel in your cheesy, comforting dinner.

Serves 4

Total prep and cook time…35 minutes

Recipe: Jamaican Jerk Braised Pork Shoulder

Posted on by Dan Clapson

Jamaican jerk pork shoulder recipe

I really think a good quality pork shoulder is one of the best ways to cook for a big group of people. Braising a big cut like this one yields a lot of meat that you can use in a variety of ways. This Jamaican jerk braised pork is great as dinner for the family, just top it with some freshly chopped tomatoes for a more summery feel. With the leftovers, take a page out of my book and use the leftovers in a sandwich for a quick, easy lunch or even whip up a potato hash for breakfast. Top with a healthy portion of braised pork and a fried egg and you wind up with a pretty impressive breakfast dish!

The sky’s the limit with this delicious recipe!

What you’ll need…

1 2kg bone-in pork shoulder

4 cloves garlic

1 red onion (halved and thinly sliced)

6 cups diced tomatoes

3 red potatoes (1/2″ cubed)

5 cups water

1 cup good quality Jamaican rum

3 tablespoons Wings ‘n’ Tings Jamaican jerk paste (available in Calgary at the Crossroads Farmers’ Market)

2 tablespoons brown sugar

1 tablespoon tomato paste

1 tablespoon soy sauce (or tamari to stay gluten-free)

salt and pepper (to taste)

freshly sliced tomatoes (for garnish, optional)

Directions:

Place first 5 ingredients into a slow cooker and set to high.

Place remaining ingredients in a large mixing bowl and stir to combine.

Pour mixture overtop of ingredients in slow cooker, cover and let cook for 1 hour.

After 1 hour, reduce to low heat and let cook until meat is tender and can be easily separated with a fork, approximately 3-4 hours.

Carefully remove meat from slow cooker, let cool slightly and remove bone. Season lightly with salt and give a rough chop, place in pan or baking dish, cover and keep warm until ready to serve.

To serve, spoon out braised vegetables from slow cooker onto plates and top with pork shoulder. Finish each plate with a few slices of tomato and serve!

Serves 8

Total prep and cook time…5 hours, 30 minutes

Chef Omar’s Braised Pork Shoulder with Pomegranate Molasses Sauce

Posted on by Sharman

Chef David OmarYou may have noticed that pomegranates have started to make a more prominent appearance in grocery stores, that’s because the season is typically October to February. The unique fruit flavour was featured by Chef Dave Omar who featured a braised pork shoulder with pomegranate molasses sauce at Zinc Restaurant during Alberta Pork’s June is Pork Month promotion.

For this recipe you don’t have to worry about the challenge of de-seeding a pomegranate, because Chef Omar makes things easier by sharing his recipe for pomegranate molasses which uses the juice and not the seeds. (If you aren’t up for that, pop by the Italian Centre for some pre-made molasses).

 

Braised Pork Shoulder with Pomegranate Molasses Sauce
Chef David OmarRecipe courtesy of Chef Dave Omar, ZINC Restaurant

3 lb piece Alberta pork should (trimmed of silver skin and excess fat) and cut into 2 pieces
½ Tbsp toasted fennel seeds
3-4 medium carrots, peeled and sliced
1 large onion (1 lb), peeled and sliced
3 cloves garlic
2 bay leaves
1 cup white wine
2 cups water
1 tsp paprika
1 tsp oregano
¼ tsp black pepper
½ tsp kosher sale
¼ cup cold pressed canola oil
4 cups beef stock
2 Tbsp pomegranate molasses*

Rub pork (delete Alberta) with spices and canola oil and allow to rest in fridge for one hour. Heat a large sauté pan and sear all sides of the meat. Place into a deep oven-proof dish. Add carrots, onions, wine and water. Cover with parchment paper and foil. Braise at 300 F for 3 hours, or until pieces are fork tender. Carefully remove pork (delete Alberta) pieces to a parchment lined baking sheet to cool.

Remove bay leaves and puré the braising liquid. Add stock and pomegranate molasses. Cook for 25 minutes on medium heat.

Serve with roasted baby potatoes and a good hearty bread to make sure you get all that beautiful sauce.

Serves 6

*Pomegranate molasses is available at the Italian Centre Shops, or make your own using Dave Omar’s recipe.

Pomegranate Molasses (makes 3 cups)

7 cups pomegranate juice
1 cup white sugar
1 cup packed Demerara sugar
½ cup lemon juice

Place all ingredients into a heavy pot and bring to a boil to dissolve the sugars. Reduce heat to medium