winter Archives - Passion for Pork

Recipe: Cheddar and Sausage Biscuits

Posted on November 21, 2014November 26, 2014 by Dan Clapson

When the cold weather hits, there’s nothing I like more than a couple freshly baked biscuits alongside some creamy soup. I’m always so surprised when someone has never tried their hand at making biscuits at home. It’s extremely easy and you once you are comfortable with a base recipe, you can add-in some extra delicious ingredients like in this case; pork sausage and cheddar cheese.

The sausages I used here are from Irvings Farms, an Albertan pork producer. These sausages are highly addictive and they are always available through Spud Calgary. I’m always happy when they arrive at my doorstep every week. Anyway, onto the baking!

What you’ll need…

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon cane sugar

1/2 teaspoon chili flakes

1/4 teaspoon salt

5 tablespoons unsalted butter

2 cooked pork sausages (halved and thinly sliced)

1 cup shredded cheddar cheese, plus 1/3 cup for topping biscuits

3/4 cup half and half

Directions:

Preheat oven to 350 degrees.

Place the first 5 dry ingredients in a large bowl and stir to combine.

Blend butter in flour mixture with clean hands or fork.

Add-in sliced sausage and cheese and stir until mixed in.

Pour cream over dry ingredients and stir until flour is moistened. Do not over mix.

Lightly dust a clean surface with flour and place dough onto it. Gently form into a circular shape, approximately 1 1/2″ thick and cut into 8 even pieces.

Brush tops of each biscuit with cream and sprinkle cheese over top.

Bake for 18 minutes or until golden brown.

Yields 12 biscuits

Total cook time…20 min

Recipe: Crispy Pork and Shaved Apple Salad with Jalapeño Vinaigrette

Posted on February 5, 2014May 2, 2014 by Dan Clapson

A piece of pork and a few slices of apple are a match made in kitchen heaven. A sweet and bright apple is often the perfect balance for the richness of the meat, which is why you’ll often see the two grace the same plate when it comes to the dinner table.

(Did you know it’s Apple Month in Canada? Perhaps pork month will be coming soon too! We’ll see!)

It may be cold outside, but just because it’s winter right now does not mean that you can’t find comfort in a salad. This recipe uses tender-braised pork, which is crisped up in the oven with some roasted green beans and warm cracked wheat which makes for perfect lunch or light dinner.

Since I’m a huge fan of multi-purposing, this vinaigrette can also be used on your standard roasted pork chops or tenderloin. Enjoy!

What you’ll need…

Vinaigrette:

1 meyer lemon (zested and juiced)

1 tbsp pickled jalapeños (minced)

1 tbsp extra virgin olive oil

2 tsp grainy dijon mustard

2 tsp liquid honey

1/2 tsp salt

1/2 tsp ground black pepper

*note: Meyer lemons are seasonal so substitute 1/2 a regular lemon in lieu)

Salad:

2 cups braised pork (loosely chopped, follow the first portion of this recipe)

1 1/2 cups green beans (1″ sliced)

2 tbsp canola oil

3 cups water

1 tbsp salt

1 1/2 cups pearled wheat

2 cups kale (finely chopped)

2 stalks celery (trimmed and very thinly sliced)

1 ambrosia apple (cored, halved and very thinly sliced using a mandolin if possible)

1 tbsp white wine vinegar

salt and pepper (to season)

Directions:

For the vinaigrette, whisk together all ingredients in a small bowl and set aside until ready to dress and serve the salad.

Preheat your oven to low broil. Place the chopped pork and green beans in a large baking dish, drizzle with olive oil and let cook in oven until pork starts to crisp, about 15 minutes.

Place the water and salt into a small pot and bring to a boil on medium-high heat. Add in the wheat and boil until el dente, approximately 12 minutes.

Strain and spoon out cooked wheat into a large bowl. Add the remaining ingredients, season with salt and pepper and toss until well-combined.

Remove pork and beans from the oven and let cool slightly before combining with grain salad. Dress with jalapeño vinaigrette and serve warm.

Serves 3-4

Total cook time…20 min

Recipe: Coconut Curry-braised Pork Side

Posted on January 16, 2014 by Dan Clapson

While I was grocery shopping this week, I was perusing the different pork cuts at Calgary Co-op and came across something labeled ‘pork side’. Although it looked somewhat similar to bacon, I wasn’t 100% sure what it was. Since I’m always looking to familiarize myself with various types of meat, I decided to pick up a few packages to experiment with at home.

Turns out, my thoughts were fairly correct, pork side is basically un-smoked bacon. I decided the best way to cook it was to put some time into it a la braising. The results were quite delicious. It’s not the prettiest cut of pork, but delicious (and inexpensive!) nonetheless. Here we go…

What you’ll need…

1 tbsp canola oil

1 pound sliced pork side

4 cups coconut milk

2 cups crushed tomatoes

1 cup vegetable broth

1 tbsp sugar

1 tbsp soy sauce

2 tsp Thai red curry paste

1 tsp minced ginger

1 tsp sea salt

1/2 tsp ground black pepper

3 red potatoes (1/2″ cubed)

1 yellow onion (diced)

2 green onions (thinly sliced, for garnish)

Directions:

Heat canola oil in a large pan on medium-high heat. Once hot, work in batches to brown the pork side on both sides. Place onto paper towel to absorb any excess grease. Let cool slightly and then chop into approximately 1″ pieces.

Place the next 9 ingredients into a large, deep pan and bring to a simmer. Once simmering, add the potatoes, onion and browned pork side to the pan. Reduce to low heat, cover and let slow cook on the stove for 2 hours, stirring occasionally.

After 2 hours, season to taste with salt and pepper and keep warm until ready to serve. Ladle out on top of couscous or jasmine rice and top with sliced green onions.

Serves 3-4

Total cook time…2 hours, 15 minutes