As promised, we have several new pork dishes using various bits of that lovely pig we got. The pig belly is being served as an entree- grilled and served with roasted fingerling potatoes, brussels sprouts, a smoked apple ring, spiced pig jus, and our homemade apple butter which I mentioned in our first post.
We are also serving a “poblano relleno de puerco”- a poblano chili stuffed with adobo braised pig which we then batter fry and serve with corn custard, cilantro, tomatoes, and homemade popcorn.
The pig’s feet are being used in a succotash with local dragon-tongue beans, green beans, and corn. The succotash accompanies a seared Alaskan King Salmon fillet entree, and is topped with deep fried pickled onions. Compared with regular onion rings, the pickled onion rings have a delicious bite to them- they don’t really taste “pickle-y”, but they have a depth of flavor that surprised me and that I enjoyed more than I thought I would- now I find myself craving them.
In my earlier post about the pig I promised a head cheese starter, which is now on the menu as a “Pig’s head terrine”. It is served with our apple butter, homemade honey mustard, and a salad of shaved cabbage and homemade pickles. The dish is garnished with fried sage, and is certainly eye-catching:
We made a kielbasa as well, which we are serving as a starter. The kielbasa is grilled and served with a fingerling potato salad, homemade sweet pickles, and caramelized onion mustard. I consider myself something of a potato salad aficionado, and this potato salad actually comes quite close to my grandmother’s. It has a perfect, smooth creaminess, just enough crunch, and just enough bite to make it well-rounded. I think it provides a cool compliment to the kielbasa, and makes the whole dish reminiscent of an elevated and sophisticated sort of cookout.