Pork For Peasants Recipes

PORK FOR PEASANTS

Steps:

• Heat bacon fat in large saute pan over medium-high heat.
• Season the pork with salt and pepper, and brown for 2 to 3 minutes.
• Place sliced yams in bottom of crockpot.
• Set crockpot on low.
• Layer the pork, including any pan drippings, and apples on top of the yams.
• In a small bowl, combine cider or apple juice, brown sugar, cinnamon, allspice and caraway seeds; mix well and pour over the pork and apples evenly.
• Top with the sauerkraut. It's a tight fit, but my 5-quart crockpot lid does close.
• Cook on low for 7 to 9 hours.
• Remove the lid and serve the pork with the sweet potatoes, apples and sauerkraut, spooning sauce over everything.

PEASANT SKILLET

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

PORK GUISANTES (FILIPINO PORK AND PEAS)

Steps:

• Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for 5 more minutes. Salt to taste.

COUNTRY PEASANT PORK & MUSHROOM PâTé WITH WILD BERRY TOPPING

Steps:

• Dice your onions and allow them to slowly caramelize in lard and/or butter while you continue with the other steps. Whenever they have finished, transfer them into a bowl and store in the refrigerator until further use.
• In a medium pan on medium-high heat melt some lard and/or butter and saute your chopped mushrooms until they have released all of their liquid and are nearly dry. 10-15 minutes.
• Preheat oven to 250 Fahrenheit.
• Toast your spices, allow them to cool, and then grind them to a fine powder using a pestle or other grinder.
• Finely dice the slab bacon into small pieces.
• Cut up your pork shoulder into approximately 2-inch sections and season with 1/2 of the toasted and ground spice mixture and a big pinch of salt.
• Place pork shoulder chunks into an oven-safe French or Dutch oven, cover the pork chunks with the diced slab bacon, put a lid on the pot and cook in the oven for 2-3 hours, or until the flesh is fork-tender and easily falls apart. (You can also do this the night before).
• Cut up your pork liver into 1-inch sections and season with the remaining 1/2 of the toasted and ground spice mixture and a big pinch of salt.
• In a medium pan on medium-high heat, heat up butter or lard and saute the pork liver quickly, until still pink in the center. This should take 2-3 minutes.
• Turn up the heat to medium-high and add your wine or port. Cook it off for about 60 seconds, it should be bubbling and foamy. Set aside with the rest of the ingredients until further use.
• Combine your eggs and milk in a bowl, and using either a whisk or electric mixer, beat until smooth.
• Place the egg and milk mixture in the refrigerator until ready to use.
• Make the wild berry compote: In a medium saucepan on medium heat, combine all of the ingredients and cook until bubbling and sufficiently thickened. About 10-15 minutes.
• Set berry mixture aside to cool.
• Once the pork shoulder has finished cooking, allow it to cool completely in its own juices.
• In a high-powered blender, combine the cooked liver, pork shoulder, egg & milk mixture, dried fruit, caramelized onions, & fresh thyme.
• Blend until it reaches your desired consistency. I prefer a slightly more rustic mixture.
• Add sea salt and black pepper to taste.
• Transfer mixture to jars or bowls, top with fresh wild berry compote and enjoy.
• Freeze any leftovers after a week.