it starts with leftover pork from our butchering classes. it ends in delicious melt-in your mouth food for the folks lucky enough to score a spot for the unfancy food show pre-party.
The beer and chilis were inspired by The New French (522 Hudson St.), where we had dinner the other night.
The rough recipe:
8-12lbs of pork (we prefer farm-raised Berkshire hog)
marinated, for 8-24 hours in:
toasted cumin (it’s totally worth putting whole cumin in a hot skillet before you use it
dry pasilla and california peppers (stems, seeds and ribs removed)
Chicken, Beef or Veal stock or water.
then slow cooked (225º) overnight in:
a little maple syrup
fresh thyme sprigs
sliced canned jalapeños
48oz beer (a 40 of bud that was “fresh” in 2005)
and Russian style (with apples and carrots) saurkraut I made last fall and has been in the fridge since
Of course I forgot the camera, so there’s no good pix, but this got added to Tom’s braised pork and was eaten with some McClure’s relish on a roll for a delicious sandwich!