Tag: featured

First Swine & Dine for 2016 Anything but Common!

Posted on by Admin

Start your New Year (and pork cravings) off right with the First Swine & Dine of 2016 at The Common!

January 19th at 7 pm, Chef Jesse Morrison-Gauthier will be offering a 4-course meal for only $40:

Philipino Pork Asado Buns

Crispy Pigs Ears with Smoked Beets & Hibiscus

Pork a Feu Pork Consomme with Belly Leek Puree Confit Parsnips

Prosciutto Sorbet with Micro Greens & Fruit 

original

When The Common hosted Swine & Dine in January last year this event sold out. There is still space available, call 780-452-7333 to book your spot.

 

Oktoberfest is All About the Pig (oh and the Beer)

Posted on by Admin

Alberta Pork are thrilled to be working with gastropubs and restaurants in Edmonton, Calgary and Vancouver to celebrate Oktoberfest! Pork is THE MEAT during this season and we want to make sure the public gets to taste its wonderfulness (is that a word?) when they're washing it down with some great Bavarian beer! We'll keep you up to date on who's participating but so far we have CRAFT Beer Markets in Calgary, Edmonton and Vancouver plus The Marc, Culina, Ampersand 27, Provincial Pub, TZIN and Daravara in Edmonton and The Block, Libertine Pub, Pig & Duke and Oak Tree Tavern in Calgary. You can taste the schnitzel now...

YEG’s Little Miss Andrea’s 3 Favourite Local Pork Dishes

Posted on by Sharman

Edmonton food and lifestyle blogger Little Miss Andrea may be pint-sized, but the girl has an appetite, and she certainly knows her way around Edmonton’s food scene. 

I asked Little Miss Andrea to share her three favourite Alberta pork dishes that were being served up in Edmonton. In no particular order – she picked these three locally sourced and prepared dishes featuring Alberta pork:

Braised Bacon at Tzin

1. Braised Bacon at Tzin Wine & Tapas Bar

Chef Corey McGuire of Tzin uses Irving Farms bacon to create this sweet and savoury dish incorporating maple balsamic apple compote, apple mayonnaise, crostini, and topped with a calvados gastrique. It has been on the menu for quite some time now, possibly because Chef McGuire may get take some heat if he ever tried to take it off the menu. 

Drift Food Truck - Pork Belly Sandwich

2. Pork Belly Sandwich from Drift Food Truck

One of the first food trucks to hit the scene – Kara and Nevin’s Drift Food Truck signature dish helped make pork belly trendy in Edmonton.  Topped with pickled carrot & daikon, cilantro & chili mayo, this $8 Alberta pork belly sandwich is worth waiting in line for. 

rosti puerco

3. Rosti -Puerco at Rostizado

Andrea is one of many in love with the Rosti-Puerco at Rostizado. Chef Edgar serves up slow-roasted Four Whistle Farms Alberta pork at Rostizado either solo, or accompanied by chicken. Tender and juicy – the slow roasted pork can quickly disappear from their branded platters

 

Stay tuned for more of Edmonton’s social media darlings to share their favourite Alberta pork dishes around town.

 

 

 

 

 

 

 

 

 

 

 

Maenam’s Pork and Prawn Dumpling with Geng Gati Sauce Recipe

Posted on by Mijune

Recipe by Angus An

Maenam's Pork and Prawn Dumpling with Geng Gati Sauce

   
   
Ingredients:  
   
Gati sauce  
1 cup of coconut cream  
1 tsp of tamarind water  
1 tbsp of white sugar  
2 tbsp of finish sauce ( may need more, adjust to seasoning)  
   
Curry Paste*  
2 tbsp of garlic  
3 tbsp of galangal
5 tbsp of chopped lemongrass
2 tbsp of grachai (wild ginger)
0.5 tsp of gapi (shrimp paste)
1 tbsp of yellow turmeric
1 red scud
1 fry dry red scud
   
Dumpling  
1 pack wonton wrapper  
1 whole egg  
   
Prawn filling  
250g minced prawn meat
18g long beans (diced)
1g lime leaf (julienne)  
pinch white pepper  
15g fish sauce  
9g garlic and chili paste (equal parts of garlic and chilli)  
pinch of sugar  
   

 

Method:

 

To make: Gati Sauce

1. In a medium sauce pan, heat up coconut cream over medium to low heat.

2. Infuse curry paste*.

3. Bring to a boil, then let it simmer for 5 minutes.

4. Season with fish sauce, white sugar and tamarind water - adjust seasoning according to preference.

5. Set aside.

 

To make: Curry Paste

1. Using mortal pestle - pound all the ingredients together until it turns to paste.

 

To make: Dumpling

1. Mix all ingredients for the filling in a metal bowl using your hands until fully combined.

2. Roll the prawn filling mixture into a ball and start slapping it into the side of the bowl to work the meat and make it elastic.

3. Beat egg (to be used to seal the dumpling).

4. To form dumpling, place 1 tablespoon of filling in the center of the wrapper, using a pastry brush moisten the edges of the wrapper with beaten egg and seal by folding in half and pinching the bottom-right corner closed. Pleat the front edge of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed.

5. Put dumplings in the steamer until cooked. (2-3 minutes on high, depending on size).

6.  When dumplings are cooked, pour Gati Sauce over it and serve.

7. Option to garnish with Ikura (salmon egg ), lime leaf julience.