I dine the Swine…Do YOU?

Pork, pig, swine, hog, or any of several mammals of the family Suidae, having short legs, cloven hooves, bristly hair, and a cartilaginous snout used for digging, especially the domesticated hog, Sus scrofa domesticus, when young or of comparatively small size.  Shit, it is all good.  I wanted to get a tattoo of a pig but my wife has expressly told me that my days of getting tattoos are over (and on some occasions I am glad she has made this clear).  I LOVE the pig.

Don’t get me wrong here, I have many friends of the Jewish faith, but they all seam to eat pork so I really have no qualms about yelling my undying love for this beautiful animal at the top of my lungs.  The problem with pork is simple.  It went through that whole “the other white meat” mess that paired it with chicken.  I mean really!  I like chicken, but pork is a whole different game.  Unfortunately while trying to get people to eat more of it they bred this fine animal to be lean and tasteless.  You want the good stuff, the shit, the Diablo.  Well find a farmer who does it right and lets his, or her, animal grow up the way it should.  As that is truly one of the best things in life.  My wife teases me about my obsession with pork belly.  As far as I am concerned I am not a crack junky so this pales in comparison… right?  There is a farmer at our local farmers market, Rocky Canyon Farms that sells pork that is so flavorful and juicy, you will wonder what the hell you have been eating from the store.  While we are not all so fortunate to have this vendor on hand, your local butcher can surely give you some better cuts, or an Asian market excels on the pork front.  Here is a good link to help you through the different cuts.  But if you ask me.. go for the belly baby!

http://nymag.com/restaurants/features/70097/

 

Mike’s (soon to be) Famous Stuffing

Not to bash American tradition or whatnot, I mean I have lived in the States for the past 26 years, but what is with these bready stuffing that comes to life around the holidays.  If there is any room left after engulfing turkey, potatoes, veggies and all the other sides, what made sense about shoving in heaping mouthfuls of bread.  Growing up with parents that love to cook and did it every night, i have many wonderful memories of great dishes.  Yet one of the few that has always come to the forefront was my fathers super stuffing.  While yes, there is some bread in it, it is mostly onions and pork.  Combine this with sage and garlic and the pearly gates have been opened.  I can not recommend these little flavor bombs enough, and take my advice and double… no triple the recipe as they become even better and more delicious the day after.  Check out the recipe and let me know what you think.  I do have to give ALL the credit to my father, Mike, for passing this one down to me.  Enjoy!

1 package of unseasoned pork sausage (8 links)

4 slices of bread (left out for a day or so to stale)

1 red onion

2 cloves of garlic

3-4 pinches of dried sage

salt and pepper

1 egg

 

**cooking fat or stock to cook them in is a big plus!!!

Pre heat oven to 350˚F (if cooking other things in the oven adjust the times accordingly)

Dice the onion in a food processor (needs to be finely chopped).  Sauté in a pan with a little oil.  Careful not to burn but just brown.  About half way through browning, add the diced garlic.  Put the stale bread in a food processor to make into fine bread crumbs.  In a bowl combine all of the ingredients and mix well.

Make into small patties.  Heat the cooking fat or oil (if making a turkey use some of the drippings/juices for this) add patties.  Cook for 3-5.  Turn and place into the oven for 25 min.