June is pork month Archives - Passion for Pork

Calgary & Edmonton Restaurants Celebrating June is Pork Month

Posted on June 3, 2016June 3, 2016 by Sharman

Do you have a passion for Alberta Pork? Well dig the pig and help us celebrate June is Pork Mont in Alberta. All throughout the month of June, chefs in Calgary and Edmonton are featuring a new or signature Alberta Pork dish on their menu. And they’ll be giving out a recipe card of their feature dish for patrons to take home.

In Calgary, visit Alloy, Bonterra Trattoria, Chef’s Table, FARM, Made Foods, Oak Tree Tavern, The Park Kitchen & Bar, Pig and Duke, Pampa Brazilian Steakhouse, PRLR Lounge, Scopa, Starbelly, Sunterra Market, The Beltliner, The Block, and Yellow Door Bistro.

In Edmonton, visit the Alberta Hotel Bar & Kitchen, Ampersand 27, The Common, The Harvest Room at the Fairmont Hotel Macdonald, Hardware Grill, The Marc, Nineteen, Pampa Brazilian Steakhouse, Red Ox Inn, Rostizado, The Royal Glenora Club, Sabor, Sunterra Market, TZiN, and The Workshop Eatery.

Thank you to all of the participating chefs in Edmonton and Calgary for sharing your passion for pork and helping to make June the tastiest month of the year.

June is Pork Month at restaurants across Edmonton

Posted on June 2, 2016 by Sharman

June is Pork Month is back at for a second year in Edmonton!

Chefs at the Alberta Hotel Bar & Kitchen, Ampersand 27, The Common, The Harvest Room at the Fairmont Hotel Macdonald, Hardware Grill, The Marc, Nineteen, Pampa Brazilian Steakhouse, Red Ox Inn, Rostizado, The Royal Glenora Club, Sabor, Sunterra, TZiN, and The Workshop Eatery all have a passion for Alberta pork – each are featuring a new or signature Alberta Pork dish on their menu all month long.

Not only can you enjoy copious amounts of pork at each of these restaurants – each chef has shared their recipe and will be giving out a recipe card for diners to take home.

But if you want to try the real thing, like Chef Sean O’Connors pork belly with spring pea and buttermilk feature at the Red Ox Inn or Chef Jesse Morrison’s BBQ pork lettuce wraps with watermelon, yogurt, chilies & mint at The Common, stop by each of the participating restaurants during the month of June. Indulge in some #tasteabpork

Recipe: Chef Joshua Dissanayake’s Alberta Pork Buns

Posted on June 27, 2015 by Sharman

When North 53 got on board for Alberta Pork’s June is Pork Month in Edmonton, rather than go all complicated, they decided to share one of their chef’s comfort dishes for the pork-loving masses.

Chef Joshua Dissanayake grew up eating his mom’s Filipino style pork buns; they were so popular among his friends at school that he used to trade them for other items from their lunch boxes. Today, Chef Dissanayake is baking up the homemade pork bun from his childhood in the North 53 kitchen.

Even though he thinks the way his mom makes them is still the best, Chef Dissanayake shared a localized version of Alberta Pork Buns with us. The pork buns made an appearance shortly before pork month officially launched and I’ve heard they sold out on more than one occasion. Hopefully this simple yet tasty bun featuring ground pork will make a regular appearance on their menu. You never know – you could tweet Chef Joshua Dissanayake or North 53 with your pork bun request… and they may just bake your pork bun dreams come true.

Alberta Pork Buns
Recipe courtesy of Joshua Dissanayake, North 53

Filling
500g ground Alberta pork
1 potato, finely chopped
½ large onion, finely chopped
1 clove garlic, minced
1 tsp soy sauce
lemon juice to taste
salt & Pepper to taste
oyster sauce to taste

Fry garlic, onions, pork (delete Alberta). Add potato, lemon juice, soy sauce, salt and pepper. Add water, let simmer. Add oyster sauce, let cook until almost dry.

Dough

1 cup Room temperature water
1 Tbsp active dry yeast
¼ cup white sugar
¼ cup oil
¼ cup 2% Milk
1½ Eggs
4 cups flour
½ tsp salt

Stir sugar into water until it dissolves. Add yeast, stir quickly. Let sit for 10 minutes (A). Mix oil, milk and eggs until well blended then set aside (B). Blend flour and salt and set aside (C).

Mix A and B together. Add C slowly and stir until smooth. Place on flour covered surface and knead for 10 minutes. Place into lightly greased bowl. Cover with plastic wrap and towel. Let rise for 90 minutes at room temperature. Divide into golf ball sized portions. Let rise for 45 minutes.

Stuff meat mixture into gold ball sized dough portions. Roll into ball. Brush with 2% milk. Let buns rise until double in size. Bake 30-40 min at 350F.

Recipe: Chef Matt Phillips’ Achiote Rubbed Pork Tenderloin

Posted on June 17, 2015June 17, 2015 by Sharman

It’s not all about the beef at Lux Steakhouse & Bar. For his June is AB pork month feature, Chef Matt Phillips is bringing some heat to Edmonton’s downtown steakhouse with an Achiote Rubbed Pork Tenderloin.

“I love pork. It is a really flavourful animal with a tremendous amount of fat that has a lot of applications,” says Chef Phillips. “Pork is a great summer BBQ food because it grills easy and it gives you the ability to have a light quick meal.”

Head to Lux Restaurant & Bar this month to try Chef Phillips’ light and summery pork dish featuring a pork tenderloin with a Mexican spice blend served on an asparagus butternut squash succotash with shaved fennel and turkish olive oil.

Achiote Rubbed Pork Tenderloin
Recipe Courtesy of Chef Matt Phillips, LUX Steakhouse & Bar

6 oz Alberta pork tenderloin
1 oz Achiote paste
1 oz clarified butter
2 oz butternut squash, ¼” diced
2 oz red onion brunoise
2 oz red pepper 1/4” diced
2 oz fresh corn
2 oz asparagus 1/8” straight cut.
1 Tbsp garlic, pureed
1 Tbsp shallot brunioise
2 limes
1 oz dry white wine
1 oz Turkish olive oil
1 oz fennel, shaved

Rub pork tenderloin (delete Alberta) with Achiote paste. Pan roast in a 350F oven until cooked to your preferred temp (145-155 internal) then let rest and cover with a foil tent. In separate pan, heat clarified butter – when just at smoke point, add butternut squash, saute 1 minute then add red pepper and red onion. Saute 1 more minute then add corn, asparagus, garlic and shallot. Cook entire mixture until just roasted and all vegetables fork tender. Deglaze with white wine, add juice of both limes and season to taste.

Once tenderloin is rested, cut into three pieces, place on top of vegetable mixture, garnish with shaved fennel and a drizzle of good olive oil.