Favorite Recipes that Highlight Pastured Pork
unique pastured pork
Higher in protein, vitamin E, and healthy polyunsaturated fats pastured pork provides much greater health benefits than commercial, store bought pork. On top of this it’s taste is unmeasurable. Below are some of our favorite recipes that highlight the exceptional taste of our pork.
gordon ramsey’s slow roasted pork belly
INGREDIENTS
1kg pork belly
Sea salt and black pepper
1 fennel bulb, trimmed and roughly sliced
4 fresh bay leaves
3 garlic cloves, peeled and bashed
1 tsp cardamom pods, bashed
4 star anise
1 tbsp fennel seeds
Olive oil
325ml white wine
500–750ml chicken stock (depending on the size of your pan)
1 tbsp wholegrain mustard
METHOD
Serves 4
Preheat the oven to 180°C/Gas 4.
Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
Transfer the tray to the preheated oven and cook for 2½ hours.
Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.
Traditional spaghetti carbonara with guanciale
INGREDIENTS
8 oz spaghetti
2.5 oz pecorino romano, finely grated
1.5 oz parmigiano reggiano , finely grated
1 whole egg
3 egg yolks only
6 oz guanciale
1 tbsp guanciale fat , after cooking
1/2 tbsp whole black peppercorn
METHOD
Finely grate your pecorino and parmesan cheese, and slice your guanciale into even 1" cubes and set aside.
Toast your whole black peppercorns for 1-2 min over medium high heat or until fragrant. Coarsely grind with a mortar and pestle or spice ginger.
In a large mixing bowl, crack 1 large egg and 3 egg yolks. Add your grated cheese and pepper and mix to form a paste.
In a cold pan, fry your guanciale for 4-5 minutes over medium high heat or until the fat has mostly rendered and the exterior is crispy but the inside is soft and slightly chewy (taste pieces as you cook to ensure the correct texture). Drain and add to your paste, along with 1-2 tbsp of guanciale fat.
In a pot of salted boiling water, cook your spaghetti until al dente then immediately add to your mixing bowl and stir vigorously until sauce is emulsified and creamy. If too thick, add pasta water 1 tbsp at a time until the correct consistency is achieved, as the sauce will thicken as it sits. Serve in a warmed plate or bowl and enjoy!
La Caja China pig roast
We LOVE our La Caja China Roasting Box for whole pig roasts. Order your own La Caja China Box using the link below the recipe. Also, contact us for roasters of various sizes! This is really such a special way to celebrate a gathering of loved ones.
Steps to Roasting the Pig
Step # 1- Season the Pig
Lay the pork flat skin down, do not cut or poke holes into the upper or side skin. You are now ready to marinate the pig. Inject the Mojo juice into the pork shoulders and hams, 4 - 5 shots in the hams, 3 - 4 shots in the shoulders, make sure to strain the Mojo so that you don't clog the needle in the injector.
Next, turn the pork over, and wet the skin with the Mojo juice. Now, evenly apply Adobo and salt all over the pig.
Once done, tie the pig in between the racks using the 4 S-Hooks. Place the racks with the pig inside on top of the grease tray.
Close the Caja China with the ash pan and charcoal grid. It is vital that at the time of roasting, the pig or other meat should be at room temperature, colder meats will take longer to roast.
Step # 2 - Preparing the charcoal
Opt for charcoal that lights fast, burns even, and lasts a long time - something like Kingsford Charcoal.
You can start with 14 lbs for La Caja China model number 1 and 16 lbs for La Caja China model number 2, Place charcoal in two piles of equal amount on each end, for easy lighting of the coal. It is very, very important not to use more of the recommend charcoal, this will only delay the cooking time because it will create more ashes that will reduce the amount of charcoal going down. Remember the heat is going down not up.
Light the charcoal using a chimney starter oy by adding lighting fluid (follow the manufacturer's instructions on the container). Once lit spread it evenly over the grid, the lighting process should take approx. 20 - 25 minutes, make sure your charcoal is well lit before spreading it.
Step # 3 - Roasting the Pig
Your cooking time starts after you spread the charcoal evenly over the grid, Every hour after; you will add 6 - 7 Lbs of charcoal on top of the existing charcoal, do not pre-lit the charcoal before adding it to the lit charcoal this will only slow down and will take more charcoal to roast.
Step # 4 Flipping the Pig over to Crispy the Skin (The Best Part)
Now we will open the Box for the first time by placing the charcoal tray and grid on top of the long handles, this is easily done with the help of a friend, once you dispose of the ashes (METAL GARBAGE CAN OR IN THE GROUND. PLEASE MAKE SURE TO POUR WATER OVER THE HOT ASHES, IT CAN CAUSE A FIRE OR BODILY HARM)
Turn the pork over and score the skin using a knife, the recommended way is to make a cross inside of the square of the meat racks. Then, replace the ash pan and charcoal grid with charcoal on top of the box and continue the roasting process for crispy skin. You can check the skin in 20 minutes for Model #1 or 30 minutes for Model #2, this is done by slightly opening the box at one of the corners to take a peak. Do this continuously for ten minutes until the skin is crispy.
Boots to Roots Farm
Exceptionally Raised for Exceptional Taste
Boots to Roots Farm Exceptionally Raised for Exceptional Taste