Pork For Peasants Food

COUNTRY PEASANT PORK & MUSHROOM PâTé WITH WILD BERRY TOPPING

Steps:

• Dice your onions and allow them to slowly caramelize in lard and/or butter while you continue with the other steps. Whenever they have finished, transfer them into a bowl and store in the refrigerator until further use.
• In a medium pan on medium-high heat melt some lard and/or butter and saute your chopped mushrooms until they have released all of their liquid and are nearly dry. 10-15 minutes.
• Preheat oven to 250 Fahrenheit.
• Toast your spices, allow them to cool, and then grind them to a fine powder using a pestle or other grinder.
• Finely dice the slab bacon into small pieces.
• Cut up your pork shoulder into approximately 2-inch sections and season with 1/2 of the toasted and ground spice mixture and a big pinch of salt.
• Place pork shoulder chunks into an oven-safe French or Dutch oven, cover the pork chunks with the diced slab bacon, put a lid on the pot and cook in the oven for 2-3 hours, or until the flesh is fork-tender and easily falls apart. (You can also do this the night before).
• Cut up your pork liver into 1-inch sections and season with the remaining 1/2 of the toasted and ground spice mixture and a big pinch of salt.
• In a medium pan on medium-high heat, heat up butter or lard and saute the pork liver quickly, until still pink in the center. This should take 2-3 minutes.
• Turn up the heat to medium-high and add your wine or port. Cook it off for about 60 seconds, it should be bubbling and foamy. Set aside with the rest of the ingredients until further use.
• Combine your eggs and milk in a bowl, and using either a whisk or electric mixer, beat until smooth.
• Place the egg and milk mixture in the refrigerator until ready to use.
• Make the wild berry compote: In a medium saucepan on medium heat, combine all of the ingredients and cook until bubbling and sufficiently thickened. About 10-15 minutes.
• Set berry mixture aside to cool.
• Once the pork shoulder has finished cooking, allow it to cool completely in its own juices.
• In a high-powered blender, combine the cooked liver, pork shoulder, egg & milk mixture, dried fruit, caramelized onions, & fresh thyme.
• Blend until it reaches your desired consistency. I prefer a slightly more rustic mixture.
• Add sea salt and black pepper to taste.
• Transfer mixture to jars or bowls, top with fresh wild berry compote and enjoy.
• Freeze any leftovers after a week.

MEDIEVAL POTTAGE STEW

Steps:

• Peel and chop all vegetables
• Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
• Saute for 10 minutes or until softened
• Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
• Add broth, seasoning, and wine and stir well
• Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
• Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
• Stir in vinegar, remove bay leaf, adjust seasonings, and serve

SPANISH PORK WITH BEANS

Steps:

• Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
• Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
• Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
• If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

PLEASANT PORK CHOPS

Steps:

• Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.
• Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
• Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.

PORK FOR PEASANTS

Steps:

• Heat bacon fat in large saute pan over medium-high heat.
• Season the pork with salt and pepper, and brown for 2 to 3 minutes.
• Place sliced yams in bottom of crockpot.
• Set crockpot on low.
• Layer the pork, including any pan drippings, and apples on top of the yams.
• In a small bowl, combine cider or apple juice, brown sugar, cinnamon, allspice and caraway seeds; mix well and pour over the pork and apples evenly.
• Top with the sauerkraut. It's a tight fit, but my 5-quart crockpot lid does close.
• Cook on low for 7 to 9 hours.
• Remove the lid and serve the pork with the sweet potatoes, apples and sauerkraut, spooning sauce over everything.

PORK GUISANTES (FILIPINO PORK AND PEAS)

Steps:

• Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for 5 more minutes. Salt to taste.

SOUTHERN-STYLE PORK AND BEANS

Steps:

• Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned.
• Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly.
• Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer.
• Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt.