Pork | BCLIQUOR

Lechon Asado

A traditional centrepiece of a Cuban Nochebuena, or Christmas Eve supper, this crispy-skinned ham makes any holiday celebration complete. Marinated in a zesty blend of garlic, citrus and spices, this substantial main dish might just become your new holiday tradition. The recipe is a labour of love, so take care to start it the day before you plan on cooking it. Pair this Lechon Asado with Gray Monk Pinot Noir or Black Sage Cabernet Sauvignon.

Ingredients

Serves 10-12

2 heads garlic, broken into cloves and peeled, divided

2 tsp (10 ml) kosher salt, divided

1 tsp (5 ml) black peppercorns

1 tbsp (15 ml) ground cumin

1 tbsp (15 ml) dried oregano

¼ cup + 3 tbsp (105 ml) olive oil, divided, plus more for oiling

¼ cup (60 ml) fresh orange juice

¼ cup (60 ml) fresh lemon juice

¼ cup (60 ml) fresh lime juice

½ cup (125 ml) rum

1 tsp (5 ml) onion powder

4 dried bay leaves, lightly crushed

10 lbs (4.5 kg) uncured, bone-in leg of ham or bone-in pork shoulder

fresh herbs of choice, for garnish

2 oranges, cut into wedges, for garnish

Instructions

In bowl of a food processor, combine cloves from 1 head garlic, 1 tsp (5 ml) salt and peppercorns and pulse until a fine paste forms. Pulse in cumin, oregano and ¼ cup (60 ml) olive oil. Transfer to a medium bowl and set aside.
Add remaining garlic cloves and 1 tsp (5 ml) salt to processor (no need to clean it out). Pulse, scraping down sides of bowl as needed, until a paste forms. Add juices, rum, onion powder, bay leaves and remaining 3 tbsp (45 ml) olive oil. Blend until well combined. Set aside.
Place ham in a roasting pan large enough to hold it. Using a sharp knife, gently separate skin from ham enough for it to flap over backwards, but do not cut it off completely. Pierce meat several times with tip of knife. Pour garlic-citrus marinade over meat and then rub garlic herb paste generously all over. Place pork skin back over meat to cover garlic herb paste. Cover with a piece of parchment or foil large enough to cover ham and secure around roasting pan. Place in refrigerator to marinate overnight.
When ready to cook, remove from refrigerator and bring to room temperature for 30 minutes, then preheat oven to 375 F (190 C).
Uncover ham and pat skin dry with a paper towel—the dryer the skin, the crispier the final cooked skin will be. Lightly oil a new piece of parchment or foil big enough to cover ham and secure around roasting pan. Roast until internal temperature is 180 F (82 C), 3 to 4 hours.
Remove roasting pan from oven and increase oven temperature to 450 F (230 C).
Uncover ham and transfer cooking juices to a medium saucepan. Set aside.
Return ham to oven, uncovered, and continue roasting to crisp up skin, about 30 minutes. Keep an eye on it to make sure it doesn’t burn.
Meanwhile, remove and discard any fat that has settled on top of cooking juices. Bring juices to a hard simmer over medium heat. Simmer until reduced by half, about 15 minutes. Season to taste and strain if desired.
Once out of oven, transfer ham to a cutting board and let rest, uncovered, for 30 minutes.
When ready to serve, transfer ham to a serving platter and garnish with fresh herbs and orange wedges, if desired. Slice or shred ham to serve. Serve simmered marinade alongside as a sauce.

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Drink Pairings

Serrano Pulled Pork Tacos with Raspberry Salsa

These tacos are a great example of how a handful of simple ingredients can come together in a layered symphony of texture and flavour. Succulent pulled pork is cradled by a crisp tortilla shell and paired with a bold raspberry serrano salsa that balances a piquant heat with bright, fruity depth. Unlike jalapeños, serranos pack a sharp heat that lingers just long enough to make each bite exciting without overwhelming the palate. Serve Pulled Pork Taco dish with Passionate Eye Cocktail.

Ingredients

Serves 6

2 tbsp (30 ml) grapeseed oil

2½ lbs (1.1 kg) boneless pork shoulder roast

3 serrano peppers, divided

1 tsp (5 ml) cumin seeds

4 cloves garlic

4 cups (1 L) beer

1 orange, chopped into pieces, rind and all

1 cup (250 ml) shredded Monterey Jack

1 cup (250 ml) crumbled queso fresco

12 small flour tortillas

1 cup (250 ml) fresh raspberries, roughly chopped

¼ cup (60 ml) finely diced red onions

¼ cup (60 ml) packed fresh cilantro leaves and tender stems

1 tbsp (15 ml) fresh lime juice

kosher salt, to taste

Instructions

In a medium Dutch oven or saucepan with a lid, warm grapeseed oil over medium-high heat. Sear pork roast on all sides, then transfer to a plate. Keep pan on heat.
Roughly chop 2 serrano peppers and add to pan along with cumin seeds and garlic. Stir until cumin is fragrant, about 30 seconds. Add beer and oranges to pan along with seared roast and any juices that may have accumulated on plate. Add enough water so that liquid comes at least three-quarters up sides of pork roast. Bring mixture to a hard simmer, then cover and reduce heat to low. Braise pork until it falls apart with a fork, 2½ to 3 hours. During cooking, check every so often that liquid is still covering half to three-quarters of pork roast and is at a low simmer, and adjust liquid or heat as needed.
Remove pork from cooking liquid and set aside on a plate. Increase heat under pan to medium-high and reduce liquid to about 1 cup (250 ml). Strain liquid through a fine-mesh strainer into a medium bowl and discard solids. When cool enough to handle, shred pork and add to strained sauce. Toss to coat pork in sauce, taste and season with salt as needed and set aside. Pulled pork can be made up to this point and stored in an airtight container in refrigerator for up to 5 days.
Heat a large cast iron pan over medium heat. In a medium bowl, gently toss both cheeses. |Divide cheese blend between tortillas, top with pulled pork and fold each tortilla in half to create a taco. Working with a couple at a time, warm tacos in hot pan for about 5 minutes, flipping halfway through, until cheese is bubbly and tortillas are golden brown. Transfer to a serving plate. Repeat warming process with remaining tacos.
Finely chop remaining serrano pepper and add to a small bowl along with raspberries, red onions, cilantro and lime juice. Stir gently to combine and season with salt as needed. Serve warm tacos alongside raspberry salsa, and enjoy.

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Drink Pairings

Canadian Whisky Maple Barbecue Sauce with Pork Ribs

Save any sauce you don’t use on the ribs and try it with grilled chicken, beef, seafood or vegetables. Or make extra batches to take as host gifts. The tangy, sweet flavours and smoky, earthy notes of this sauce will make you a favourite on summer guest lists! We recommend Crown Royal whisky to make the barbecue sauce.

Ingredients

Serves 1.66 cups

CANADIAN WHISKY MAPLE BARBECUE SAUCE

1 cup (250 ml) ketchup

⅓ cup (80 ml) Crown Royal Canadian Whisky

⅓ cup (80 ml) maple syrup

2 tbsp (30 ml) brown sugar

1½ tsp (7.5 ml) table salt

2 tbsp (30 ml) apple cider vinegar

|½ tsp (2.5 ml) garlic powder

½ tsp (2.5 ml) onion powder

2 tsp (10 ml) smoked paprika

1 tbsp (15 ml) Worcestershire sauce

1 tbsp (15 ml) liquid smoke flavouring

PORK RIBS

1 tbsp (15 ml) table salt

2 tbsp (30 ml) brown sugar

1 tbsp (15 ml) smoked paprika

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

1 tsp (5 ml) freshly ground black pepper

¼ tsp (1 ml) cayenne pepper

1 tbsp (15 ml) ground coffee (optional)

2 racks pork ribs

1 to 2 tbsp prepared mustard (15 to 30 ml)

Instructions

To make Canadian Whisky Maple Barbecue Sauce, in a medium saucepan over medium-high heat, mix all ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, until slightly reduced and thick. Remove from heat and cool to room temperature. Ideally, pour into a non-reactive, airtight jar and chill for about a day to thicken more. Can be stored in refrigerator for up to 1 month.
To make Pork Ribs, start by making a dry rub. In a clean, dry jar, combine salt, sugar, spices and coffee. Seal and shake well to mix. Store in a cool, dry place until ready to use, up to 1 month.
Preheat oven to 300 F (150 C).
Remove thin membrane at back of rib bones if butcher has not already done so. Brush ribs with mustard on both sides, then generously coat both sides with rub.
Place each rack on a piece of foil large enough to fully enclose and seal rack. Place sealed foil packages on a large baking sheet and bake for 2½ hours. Remove from oven and let rest, still sealed, until room temperature, about 1 hour. Can be stored in refrigerator for up to 1 day, then brought to room temperature before cooking further.
Pour as much barbecue sauce as desired into a small bowl. Using a silicone brush, brush on ribs. If using grill, preheat grill and cook glazed ribs following manufacturer’s instructions. If using an oven, broil glazed ribs until sauce caramelizes and looks lacquered on surface, 3 to 5 minutes. Brush again with barbecue sauce before serving.

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Drink Pairings

Peach Mustard Cedar Plank Pork Tenderloin

Here’s a low-maintenance recipe that’s full of flavour! Make sure to use a thermometer to ensure your pork is cooked but still juicy. Serve with Hard T Peach Vodka Iced Tea or Dead Frog Peach Lemonade Sour.

Ingredients

Serves 4

1¼ tsp (6 ml) salt, divided |2 tsp (10 ml) brown sugar

1 tsp (5 ml) freshly ground black pepper

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

½ tsp (2.5 ml) smoked paprika

¼ tsp (1 ml) cayenne pepper

1 lb (450 g) pork tenderloin, trimmed

1 tbsp (15 ml) neutral-flavoured oil

½ cup (125 ml) peach preserves

2 tbsp (30 ml) wholegrain Dijon mustard

1 tsp (5 ml) balsamic vinegar

¼ cup (60 ml) chopped peaches

fresh parsley, for garnish (optional)

Instructions

Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. |In a small bowl, mix 1 tsp (5 ml) salt, sugar, pepper, garlic powder, onion powder, paprika and cayenne. Sprinkle evenly over pork tenderloin. Let sit for 30 minutes, then coat with oil.
Preheat barbecue grill to high.
Place cedar plank on 1 side of barbecue. Heat for 5 minutes. Place pork on plank and cook, barbecue lid closed, for 10 minutes. Turn heat to low on side with plank and to medium on other side, and continue cooking until pork reaches an internal temperature of 130 F (54 C), about 20 minutes.
While pork is cooking, in a saucepan, combine peach preserves, remaining ¼ tsp (1 ml) salt, Dijon and vinegar. Bring to a boil over medium heat. Remove from heat and set aside.
Spread half of peach mixture over pork, close barbecue lid and continue cooking until pork reaches an internal temperature of 145 F (63 C). Add chopped peaches to remaining peach preserve mixture and keep warm.
Remove pork from barbecue and let rest for 5 minutes before slicing. Place slices on a serving platter and pour remaining peach mixture overtop. Serve with a green salad.

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Drink Pairings

Sausage & Mushroom Sticky Rice

This is a classic sticky rice preparation. The rice is cooked, then stir-fried with aromatic Chinese sausages, dried shiitake mushrooms and dried shrimp. Pair with Toscana Tenute Rossetti Governo or Pinot Noir Diora La Petite Grace 2020

Ingredients

Serves 4 to 6

2 tbsp (30 ml) dark soy sauce

2 tbsp (30 ml) oyster sauce

2 tsp (10 ml) soy sauce

2 tsp (10 ml) chicken stock powder

2 tsp (10 ml) sesame oil

1 pinch white pepper

1 pinch salt

1 tbsp (15 ml) vegetable oil

¼ cup (60 ml) dried shrimp, soaked for 30 minutes in warm water, drained and finely chopped

4 Chinese sausages, diced

8 dried shiitake mushrooms, soaked for 30 minutes in warm water, drained and diced

4 green onions, thinly sliced, plus more for garnish

2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine

2 cups (500 ml) glutinous rice, rinsed and cooked according to package instructions

sesame seeds, for garnish

Instructions

In a small bowl, mix dark soy sauce, oyster sauce, soy sauce, chicken stock powder, sesame oil, white pepper and salt. Set aside.
Heat a wok or large frying pan over medium-high heat. Add oil, then stir-fry shrimp and Chinese sausages for 30 seconds. Add shiitake mushrooms and green onions and stir-fry until fragrant, about 1 minute. Add cooking wine and stir-fry for 1 minute.
Add rice, then mix in sauce. Continue mixing until everything is thoroughly combined. Taste and adjust seasoning if needed.
Transfer to a serving bowl and garnish with green onions and sesame seeds.

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Drink Pairings

Antipasti Wreath

Embrace the joy of holiday entertaining with a stunning antipasti wreath that’s as much a feast for the eyes as it is for the palate. Make the recipe your own by swapping out an ingredient or two for your favourite pickled or marinated vegetables, cured meats, or cheeses. Pair this dish with Montepulciano d'Abruzzo Madia Torre Zambra or Chianti Classico Riserva Gabbiano.

Ingredients

Serves 10 - 12

6 tbsp (90 ml) extra-virgin olive oil

3 tbsp (45 ml) Angelo Provincia di Pavia Pinot Grigio

3 tbsp (45 ml) fresh lemon juice

1½ tsp (7.5 ml) clover honey

1½ tsp (7.5 ml) dried oregano

½ tsp (2.5 ml) dried thyme

1 pinch red pepper chili flakes (optional)

1 clove garlic, minced

1 tsp (5 ml) Dijon mustard

¼ tsp (1 ml) fine sea salt

freshly ground black pepper, to taste

6 oz (170 g) salami, thinly sliced

2 cups (500 ml) cherry tomatoes

1 × 14 oz (398 g) can artichoke hearts in water, drained and quartered

7 oz (200 g) mini bocconcini

1 × 16 oz (450 g) jar sweet cherry peppers, drained and halved

jarred pepperoncini, drained, to taste

1 cup (250 ml) olives of your choice

20 leaves fresh basil

5 sprigs fresh rosemary

Instructions

Start by making dressing. In a medium bowl, whisk olive oil, wine, lemon juice, honey, oregano, thyme, chili flakes (if desired), garlic, Dijon, salt and pepper until thoroughly combined. Set aside.
When ready to assemble wreath, place salami, cherry tomatoes, artichokes, bocconcini, cherry peppers, pepperoncini, olives and basil into their own separate bowls on a clean work surface. Working with 4-in (10 cm) wooden skewers and mixing and matching ingredients, thread 3 to 5 ingredients onto each skewer. Continue until ingredients are all used up.
Arrange skewers on a platter in a wreath shape, layering them on top of each other 2 to 3 times. Tuck rosemary sprigs randomly into different spots in wreath. Lightly drizzle wreath with dressing. Serve with additional dressing alongside, allowing diners to season skewers as they please.

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Drink Pairings

Stir-Fried Pea Tips with Pork

Stir-fried greens are a must in any feast. We’re using pea tips here, which are the tender leaves of a pea plant. If you can’t find pea tips, substitute any other Asian green vegetable, such as bok choy or gai lan. Blanching times will vary depending on the vegetable used. Enjoy this recipe with Wild Goose Pinot Gris or Toscana Tenute Rossetti Governo.

Ingredients

Serves 4-6

1 lb (450 g) pea tips

2 tsp (10 ml) cornstarch

2 tsp (10 ml) water

1 tbsp (15 ml) vegetable oil

2 strips Chinese cured pork belly or thick-cut bacon, roughly chopped

1 clove garlic, crushed

2 thin slices fresh ginger

2 tbsp (30 ml) oyster sauce

1 tsp (5 ml) chicken stock powder

2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine

sliced chilies (such as red serrano peppers), for garnish

Instructions

Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add pea tips and blanch for 30 seconds, until just wilted. Transfer pea tips to ice water to stop cooking, then drain and set aside.
In a small bowl, mix cornstarch and water. Set aside.
In a wok or large saucepan over medium heat, render pork belly in oil until golden brown but not completely crisp, about 5 minutes. Add garlic and ginger and stir-fry for 30 seconds.
Increase heat to high. Add pea tips, oyster sauce, chicken stock powder and cooking wine. Stir-fry for 1 to 2 minutes, until fragrant. Mix cornstarch slurry, then add to pan. Stir-fry for another 1 to 2 minutes, until sauce has thickened and everything is nicely coated.
Transfer to a serving platter and garnish with sliced chilies.

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Drink Pairings

Italian Hoagie Dip

This recipe takes game day eats to the next level! All the classic flavours of a hearty cold-cut-and-cheese-filled hoagie are transformed into a chunky, crave-worthy dip. While it’s great served simply with corn chips on the side for scooping, we’ve opted to serve it in a baguette bread bowl, making portioning and serving a snap. If you can’t find fresh tomatoes, consider using drained and chopped canned tomatoes. They work well here as they are picked and packed at peak ripeness and flavour. Enjoy this dip with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA. 

Ingredients

Serves 10

2 medium tomatoes, finely diced (about 1 cup/250 ml total)

¼ lb (110 g) hot soppressata, chopped into bite-sized pieces

¼ lb (110 g) thick-sliced ham, chopped into bite-sized pieces

¼ lb (110 g) sliced deli turkey, chopped into bite-sized pieces

¼ lb (110 g) uncured Genoa salami, finely chopped

¼ lb (110 g) provolone, finely chopped

½ cup (125 ml) sliced jarred banana pepper rings, plus 1 tbsp (15 ml) brine

¼ cup (60 ml) finely chopped red onions

½ tsp (2.5 ml) dried basil

½ tsp (2.5 ml) dried oregano

¼ tsp (1 ml) red pepper chili flakes (optional)

½ cup (125 ml) mayonnaise

2 baguettes

2 cups (500 ml) packed thinly sliced romaine lettuce

Instructions

In a large bowl, toss tomatoes, soppressata, ham, turkey, salami, provolone, banana pepper rings, onions, basil, oregano and chili flakes (if desired) until combined. Add mayonnaise and banana pepper brine and stir until well incorporated.
Cut baguettes in half lengthwise and remove most of interior bread to create 4 long bread boats. Reserve removed bread for another use.
Just before serving, fold lettuce into meat mixture. Divide dip evenly among bread boats. Transfer boats to a cutting board to allow diners to chop off their own slices, or chop each filled baguette boat into 3-in (7.5 cm) lengths and place on a serving platter.

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Drink Pairings

White Wine Mashed Potatoes with Brown Butter Maple Bacon Sauce

Buttery, creamy mashed potatoes are one of life’s best comfort foods. Cooking the potatoes in white wine adds an extra layer of complexity to the final dish. While heavenly on their own, mashed potatoes go from simple to spectacular when drizzled with a warm brown butter maple bacon sauce just before serving. Feel free to make the potatoes ahead of time, warming gently over low heat before plating. The sauce should be made just before serving. This dish pairs wonderfully with Tom Gore Chardonnay.

Ingredients

Serves 4

2.2 lbs (1 kg) Yukon Gold or yellow-fleshed potatoes, peeled and chopped

2 cups + 2 tbsp (530 ml) Tom Gore Chardonnay, divided

1 cup (250 ml) whipping cream

¾ cup (180 ml) unsalted butter, divided

kosher salt and freshly ground black pepper, to taste

2 strips thick-cut bacon, diced

2 tbsp (30 ml) pure maple syrup

½ cup (125 ml) pecans, roughly chopped

chopped fresh parsley leaves or chopped fresh chives, for garnish (optional)

Instructions

Place potatoes and 2 cups (500 ml) wine in a large saucepan. Add as much cold water as needed to cover potatoes completely. Place saucepan over medium-high heat and bring to a boil. Boil until potatoes are very tender when pierced with a knife, 18 to 25 minutes. Drain potatoes, discarding cooking liquid, and let cool for a few minutes. Pass potatoes through a ricer or mash using a potato masher or fork.
Meanwhile, in a small saucepan over medium heat, bring cream and ½ cup (125 ml) butter to a simmer. Stir until butter has melted, then beat into mashed potatoes and season with salt and pepper. Set aside, keeping warm.
Place remaining ¼ cup (60 ml) butter in a small saucepan and melt over medium heat. Cook, stirring occasionally, until butter solids sink to bottom of saucepan and start to turn golden brown, 8 to 10 minutes. Transfer browned butter to a heatproof bowl and set aside.
Return saucepan to heat and add bacon. Cook, stirring frequently, until crisp, 5 to 8 minutes. Return browned butter to saucepan along with maple syrup and remaining 2 tbsp (30 ml) wine. Bring mixture to a simmer and cook for 1 minute. Add pecans and continue to cook, stirring often, until slightly thickened and fragrant, another 2 to 3 minutes.
To serve, place mashed potatoes in a serving dish and drizzle with brown butter maple bacon sauce. Scatter chopped parsley or chives overtop, if desired, and serve immediately.

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Drink Pairings

Instant Ramen Mushroom Carbonara

Creamy, rich and loaded with umami, this easy meal goes from packet to plate in under 20 minutes. This definitely isn’t your nonna’s recipe. This dish can be enjoyed with a glass of Montgras Reserva Pinot Noir or Haywire Pinot Gris Reserve.

Ingredients

Serves 2 to 3

⅓ cup (80 ml) finely grated pecorino Romano, plus more for garnish

1 seasoning packet from instant ramen noodles, divided

1 egg + 1 egg yolk

2 tbsp (30 ml) unsalted butter

1 tbsp (15 ml) olive oil

8 shiitake mushrooms, stems removed, sliced ¼-in (0.6 cm) thick

2 tbsp (30 ml) Haywire Pinot Gris

2 × 3½ oz (100 g) blocks instant ramen noodles

freshly ground black pepper, to taste

Instructions

In a small bowl, whisk pecorino Romano, half of ramen seasoning packet, whole egg and egg yolk. Set aside.
In a small saucepan, boil just enough water to cover ramen noodles, but don’t add noodles yet.
In a non-stick skillet over medium heat, heat butter until foamy, then add olive oil, mushrooms and remaining half of ramen seasoning packet. Cook until mushrooms are tender, 5 to 6 minutes, then deglaze with wine, scraping any brown bits stuck to pan.
Once mushrooms have almost finished cooking, add noodles to boiling water and cook just enough that they can be separated, 45 seconds to 1 minute. Reserve ⅓ cup (80 ml) cooking liquid and strain noodles.
To mushroom pan, add reserved ⅓ cup (80 ml) pasta water and turn off heat. Add noodles and toss, then pour egg-cheese mixture directly onto noodles, mixing well until evenly coated. Transfer to serving bowls and garnish with more finely grated pecorino Romano and freshly ground black pepper. Serve immediately.

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