BEER-BRAISED PULLED PORK TACOS
Ingredients
Serves 10 to 12
3 tbsp (45 ml) paprika
3 tbsp (45 ml) kosher salt
1 tbsp (15 ml) each dried oregano, dry mustard, black pepper, garlic powder, onion powder and brown sugar
½ tsp (2.5 ml) cayenne pepper
5 to 7 lbs (2.5 to 3.5 kg) boneless pork shoulder or picnic shoulder
12 oz (340 ml) light, citrusy beer
taco shells, slaw, lime wedges, chopped cilantro leaves, sliced red onion and crema or sour cream, to serve
CIDER VINEGAR BARBECUE SAUCE:
½ cup (125 ml) ketchup
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) packed brown sugar
3 tbsp (45 ml) cider vinegar
1 canned chipotle pepper, minced
2 large garlic cloves, minced
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) black pepper
¼ tsp (1 ml) cayenne pepper
Instructions
- In a bowl, mix paprika, salt, oregano, dry mustard, black pepper, garlic powder, onion powder brown sugar and cayenne. Rub mixture all over pork, working into meat. Wrap and refrigerate for at least 1 hour but preferably overnight.
- Preheat oven to 500 F (260 C).
- Unwrap pork and place in roasting pan, fat side up, and roast uncovered for about 40 minutes, or until meat is nicely browned with some blackened spots. Reduce oven temperature to 300 F (150 C). Pour beer over pork. Cover roasting pan with lid or tightly seal with foil and roast for about 4 hours or until meat falls apart easily.
- While pork is roasting, prepare Cider Vinegar Barbecue Sauce.
- When pork is tender, remove from oven. Allow to rest for about 10 minutes. Transfer, along with any juices that collected in the pan, to a large bowl. When cool enough to handle, drain excess juices into a separate bowl. Shred pork using 2 forks or your fingers, adding just enough juice to moisten meat. Mix in Cider Vinegar Barbecue Sauce and a little more pan juice if necessary; meat should be nice and juicy.
- If not serving right away, refrigerate to cool, then cover tightly. Simply reheat in a heavy saucepan or tightly covered casserole dish in a 350 F (180 C) oven to serve. Serve spooned into soft tacos with a little shredded slaw, lime juice, cilantro and sliced red onion. Add a drizzle of crema or sour cream on top, if desired.
- For the cider vinegar barbecue sauce, combine all ingredients in a saucepan. Simmer over medium heat, stirring, for 10 minutes, until sugar dissolves. Remove from heat and set aside until ready to use. Sauce can be made ahead, cooled and refrigerated in an airtight container for several days, if desired. Makes about 1¼ cups (310 ml).
Drink Pairings
Hawaiian Teriyaki Pork Skewers
Ingredients
Serves 4
1 lb (500 g) pork shoulder, cut into 2-in (5 cm) chunks
1 tbsp (15 ml) minced ginger
2 tsp (10 ml) ketchup
¼ cup (60 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) vegetable oil
1 pinch black pepper
¼ cup (60 ml) pineapple juice
1 pineapple, peeled, cored and cut into 2-in (5 cm) chunks
12 metal skewers
1 pinch chopped parsley, for garnish (optional)
2 heads butter lettuce
Instructions
- In a large bowl, mix together pork, ginger, ketchup, soy sauce, oils and pepper. Marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat grill to medium.
- Remove pork from marinade and set aside. Transfer marinade to a small pot, add pineapple juice and bring to a boil over medium-high heat. Turn heat down to low and simmer for 5 minutes.
- Skewer pork and pineapple, alternating pieces of each. Grill over medium heat, brushing with cooked marinade throughout. Grill until pork is cooked through and reaches an internal temperature of 150 F (66 C).
- Transfer skewers to a serving platter and sprinkle with parsley, if using. Serve with lettuce leaves to make wraps.
Drink Pairings
Burrata and Prosciutto Salad
Ingredients
Serves 6 to 8
6 cups (1.5 L) salad greens, such as watercress or arugula
½ cup (125 ml) fresh peas, blanched
1 tbsp (15 ml) pistachio oil
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) champagne vinegar
salt and black pepper, to taste
8 oz (500 g) burrata cheese
5 oz (140 g) prosciutto
2 tbsp (30 ml) roughly chopped shelled pistachios
bread, for serving
Instructions
- In a bowl, dress greens and peas with pistachio oil, 1 tbsp (15 ml) olive oil, champagne vinegar and salt and pepper to taste. Transfer to a large serving bowl.
- Nestle burrata in middle of greens, then arrange around with prosciutto.
- Drizzle remaining olive oil over burrata, then sprinkle with pistachios and black pepper. Serve with a loaf of fresh bread.
Drink Pairings
Chorizo Tacos served with Pineapple Pico de Gallo
Ingredients
Serves 8 to 10
4 chorizo sausages, casings removed
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR PINEAPPLE PICO DE GALLO:
¾ cup (175 ml) red pepper, finely diced
⅓ cup (75 ml) red onion, finely diced
1 cup (250 ml) pineapple, diced
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) jalapeño, seeded and finely diced
½ lime, juice only
salt, to taste
Instructions
- In a large cast iron pan over medium heat, cook chorizo, breaking up with a wooden spoon. Add paprika and chili powder and cook for 10 to 15 minutes, until chorizo is fully cooked. Remove from heat and set aside. If making ahead, refrigerate and reheat when ready to serve.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, top with Pineapple Pico de Gallo and garnish as desired.
- To make Pinapple Pico de Gallo, combine all ingredients in a medium bowl. Season with salt and refrigerate until ready to use. Will keep for up to 1 week in refrigerator.
Drink Pairings
Quail Scotch Eggs
Ingredients
Serves 4
12 quail eggs, room temperature
½ cup (125 ml) grainy mustard
¼ cup (60 ml) IPA beer
2 tbsp (30 ml) honey
1 lb (500 g) lean ground pork
½ tsp (2.5 ml) roughly crushed fennel seeds
1 tsp (5 ml) ground coriander
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
⅓ cup (75 ml) + 1 cup (250 ml) panko bread crumbs, divided
1 large egg white
1 cup (250 ml) all-purpose flour
2 large eggs, lightly beaten
vegetable oil, for frying
3 cups (750 ml) baby greens
Instructions
- Bring a large pot of water to a boil and have a large bowl of ice water ready. Gently add eggs to boiling water and cook for 3 minutes and 15 seconds. Remove and plunge into ice water to chill. Drain and shell, then place in fresh cold water until needed.
- In a small saucepan, whisk together grainy mustard, beer and honey. Bring to a simmer over medium heat and cook until thickened, about 5 minutes. Refrigerate Mustard-Beer Sauce until ready to use.
- In a medium bowl mix together ground pork, crushed fennel seeds, ground coriander, salt, pepper, ⅓ cup (75 ml) panko bread crumbs and egg white until well combined.
- Place a walnut-sized amount of pork mixture in palm of hand and spread into a disk ¼-in (0.5 cm) thick, or large enough to envelop egg. Gently put egg in centre of disk and wrap meat around. Roll gently in cup of hand to make a smooth ball. Repeat with remaining eggs.
- In a medium saucepan over medium-low heat, heat 1-in (2.5 cm) vegetable oil. Meanwhile, take 3 shallow bowls, place flour in first, beaten egg in second bowl and add remaining 1 cup (250 ml) panko bread crumbs to third. Dip each egg in flour, then beaten egg, then bread crumbs.
- Oil is hot enough when a few bread crumbs dropped into oil sizzle. Shallow-fry eggs in batches, turning, until they are pale gold and pork mixture is cooked through, about 4 to 5 minutes. Remove from pan and drain on a paper towel-lined plate. If Scotch Eggs are browning too fast before pork mixture is cooked, you can bake them in a preheated 350 F (180 C) oven until cooked through, about 5 to 10 minutes.
- To serve, create a nest on each serving plate with baby greens. Place 2 Scotch Eggs on baby greens and garnish with a drizzle of Mustard-Beer Sauce. Enjoy while warm.
Drink Pairings
Steamed Rice Parcels
Ingredients
Serves 6
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) minced ginger
¼ lb (125 g) pork belly, roughly chopped
¼ lb (125 g) pork shoulder, roughly chopped
4 green onions, finely sliced
2 tsp (10 ml) light soy sauce
2 tbsp (30 ml) dark soy sauce
2 tsp (10 ml) oyster sauce
1 tsp (5 ml) sugar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked jasmine rice
3 frozen banana leaves, washed and dried
Instructions
- In a wok or heavy bottomed saucepan, over medium-high heat, stir-fry ginger in oil just until fragrant (about 30 seconds). Add pork belly and shoulder, spread it around bottom of pan and let cook without stirring until lightly browned, about 2 minutes. Flip meat and cook another 1 to 2 minutes, or until browned. Add green onion, light and dark soy sauce, oyster sauce, sugar, sesame oil and water. Cook for about 2 minutes. Remove from heat, add rice and mix until fully combined.
- Lay out banana leaves and divide rice evenly between them. Fold each banana leaf into a package that will fit in your steamer. Secure each package with butcher’s twine. The packages can be steamed right away or refrigerated until ready to serve. Steam packages over medium heat for 10 to 25 minutes, or until heated through. Steaming time will depend if rice is refrigerator cold or at room temperature.
Drink Pairings
SOURDOUGH STUFFING
Ingredients
Serves 8
1 loaf of sourdough, roughly 8 cups (2 L), cubed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
4 sprigs thyme
3 chorizo sausages, casings removed
2 eggs
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
salt and pepper, to taste
½ red onion, sliced vertically into thin wedges
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 (180 C).
- In a large mixing bowl, place cubed sourdough bread.
- In a medium skillet over medium heat, heat 1 tbsp (15 ml) oil. Add diced onion, garlic and thyme, and sauté until translucent. Add chorizo, using a spatula to break up sausage as it cooks. Remove from heat and add to bread.
- In a separate mixing bowl, beat together eggs, milk and chicken stock. Season with salt and pepper. Pour over bread and place in a 9-in x 9-in (23 cm x 23 cm) casserole dish.
- In same skillet, over medium heat, heat oil. Add slices of red onion and balsamic vinegar. Cook until tender, then scatter over stuffing. Bake for 30 to 40 minutes, until golden and crispy on top.
Drink Pairings
WONTON SOUP
Ingredients
Serves 6
½ lb (250 g) ground pork
½ lb (250 g) sustainable prawns, peeled and roughly chopped
2 tsp (10 ml) chopped ginger
1 tsp (5 ml) chopped garlic
¼ cup (60 ml) finely sliced green onions, divided
2 tbsp (30 ml) cornstarch
3 tbsp (45 ml) soy sauce, divided
½ tsp (2.5 ml) sesame oil
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
2 tsp (10 ml) oyster sauce
2 tsp (10 ml) Chinese cooking wine
1 × 1 lb (454 g) package wonton wrappers
8 cups (2 L) chicken stock
2 slices fresh ginger
6 shiitake mushrooms, stems removed and sliced
1 package honshimeji mushrooms, trimmed (can substitute for mushrooms of choice)
salt, to taste
6 pieces baby bok choy
1 × 1 lb (454 g) package wonton noodles
fresh chilis, for garnish (optional)
chili oil (optional)
Instructions
- To make filling, in a large mixing bowl, add pork, prawns, chopped ginger, garlic, 2 tbsp (30 ml) green onions, cornstarch, 2 tbsp (30 ml) soy sauce, sesame oil, sugar, pepper, oyster sauce and Chinese cooking wine and mix thoroughly.
- To make simple wontons, put 1 to 2 tsp (5 to 10 ml) filling in middle of a wonton wrapper, wet edges of wrapper with finger and fold edges diagonally together to enclose dumpling. Continue with remainder of filling and wrappers. Wontons can be frozen at this point. Freeze in a single layer on a baking tray, then place in an airtight container or bag. Can keep up to 3 months in freezer.
- To make soup, bring chicken stock to a simmer along with 2 slices of ginger and remaining 1 tbsp (15 ml) soy sauce. Add mushrooms and simmer for 15 minutes, taste and add salt, if needed. Add bok choy to soup 3 minutes before ready to serve.
- Meanwhile, bring a large saucepan of salted water to a boil and cook noodles according to package directions. Drain, reserving water, and set noodles aside while cooking wontons.
- Bring reserved water back to a boil and drop wontons in 1 at a time, stirring so that they don’t stick to the bottom. Bring water back to a boil and cook for about 5 to 8 minutes, until wontons float and are cooked all the way through and no longer pink inside.
- Divide noodles between 6 bowls, top with cooked wontons. Then ladle soup, bok choy and mushrooms over it. Garnish with remaining sliced green onions, fresh chilis and chili oil, if using.
Drink Pairings
PEA AND HAM SOUP
Ingredients
Serves 8 to 10
2 garlic cloves, whole
1 bay leaf
3 peppercorns
3 sprigs thyme
1 medium sized ham hock
8 cups (2 L) water, approximately
2 cups (500 ml) split peas
3 carrots, peeled and roughly chopped
1 onion, finely chopped
4 celery stalks, roughly chopped
2 cups (500 ml) frozen peas
1 cup (250 ml) chopped parsley
½ lb (500 g) smoked pork loin, cut or shredded into bite-sized pieces
½ cup (125 ml) crème fraîche, for garnish
2 tbsp (30 ml) finely chopped chives, for garnish
Instructions
- In a piece of cheesecloth, add garlic, bay leaf, peppercorns and thyme and tie with kitchen string. Place herbs and ham hock in a large saucepan and add 8 cups (2 L) water, or enough to cover. Bring to a boil over high heat. Once it boils, reduce heat to a low simmer. Cook for 2 to 3 hours, occasionally skimming off fat.
- Remove ham hock and cheesecloth from stock. Season to taste. Add split peas, carrots, onion and celery. Bring soup to a boil, reduce heat to a simmer. Cook for another 45 minutes to 1 hour, or until vegetables are tender and split peas are soft. While soup is cooking, defrost frozen peas.
- In a blender, blend half of the soup with defrosted peas and parsley. Once blended, add back to saucepan and reheat.
- In a saucepan with a bit of water, warm pork loin pieces until they are hot, about 2 minutes. Serve soup in bowls and garnish with crème fraîche, smoked pork loin and chives.
Drink Pairings
PORK CARNITAS TOSTADAS
Ingredients
Serves 10 to 12
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 tbsp + ½ tsp (15 ml + 2.5 ml) Mexican oregano or substitute oregano, divided
1 tbsp + ¾ tsp (15 ml + 4 ml) ground cumin, divided
1 large white onion, cut into large chunks, about 2-in (5 cm)
8 garlic cloves, smashed
2 oranges, juiced, or about 1 cup (250 ml) orange juice
3 limes, juice only, divided
2 bay leaves
2 lbs (1 kg) skinless, boneless pork butt or shoulder, patted dry
1 large red onion, finely diced, about ¼-in (0.5 cm)
1 dozen ripe Roma tomatoes, seeded, finely diced, about ¼-in (0.5 cm)
2 cups (500 ml) finely chopped cilantro, plus extra for garnish
4 jalapeños, seeded and finely chopped, divided, to taste
2 green onions, finely chopped
4 tbsp (60 ml) extra-virgin olive oil, divided
2 avocados
Vegetable oil, for frying
12 to 16 6-in (15 cm) fresh corn tortillas
4 garlic cloves, finely chopped
2 x 19 oz (540 ml) cans black beans, rinsed and drained
1 x 14 oz (398 ml) can low-sodium chicken stock
½ head iceberg lettuce, finely shredded
1 cup (250 ml) Mexican Queso Blanco or substitute feta, for garnish
Instructions
- In a mixing bowl, mix together salt, pepper, 1 tbsp (15 ml) oregano, 1 tbsp (15 ml) cumin, white onion, 8 smashed garlic cloves, orange juice, juice from 2 limes and bay leaves, add pork and massage mixture to coat. Cover with plastic wrap and refrigerate overnight, turning occasionally to marinate.
- Transfer pork and marinade into bowl of a 24 cup (6 L) slow cooker. Cover and set on high heat for 5 to 6 hours, or until meat falls apart. Remove pork, reserving liquid, and shred with two forks. Transfer and spread shredded pork onto a foil-lined baking sheet, lightly sprayed with cooking oil. Pour about 1 cup (250 ml) of reserved liquid over pork to season. Broil for 5 to 10 minutes on high heat until meat becomes golden browned and crispy on edges.
- To make Pico de Gallo, in a large non-reactive mixing bowl, add red onion, tomatoes, cilantro, 2 to 3 jalapeños, green onions, juice from 1 lime and 2 tbsp (30 ml) olive oil. Gently mix and season to taste. Cover and refrigerate until ready to use. Peel, pit and finely dice avocado and fold into Pico de Gallo right before using.
- In a deep skillet, pour enough vegetable oil to reach ½-in (1.25 cm) deep. Heat over medium heat until hot or until oil reaches 350 F (180 C). Carefully place whole tortilla into hot oil. Fry until lightly golden, about 1 minute or less, turning over half way. Drain on a paper towel-lined baking sheet. Repeat with remaining tortillas.
- To make Mexican Black Beans, heat a large, heavy saucepan over medium-high heat. Add 2 tbsp (30 ml) olive oil, chopped garlic, 1 jalapeño and ¾ tsp (4 ml) cumin. Sauté for 1 minute until softened, then add beans, ½ tsp (2.5 ml) oregano and stock, cook 10 minutes, stirring occasionally. Mash with potato masher and use a hand immersion blender and process until smooth. Continue boiling until thick, stirring frequently, about 8 to 10 minutes. Season to taste.
- To assemble, spread a couple tablespoons of Mexican Black Beans over a fried tortilla. Add a small handful of pork carnitas, about ¼ cup (60 ml), over black bean layer, then a handful of shredded lettuce. To garnish, add a dollop of Avocado Pico de Gallo, a sprinkle of cheese and chopped cilantro.