It’s been quite the eventful National Pork Month. At the beginning of the month I announced that I was having a Pork Giveaway. Later in the month we talked saw a unique perspective of the pork industry from Meghan Cline while later exploring the industry through the eyes of a producer from Rebecca Bailey. Lastly, we talked about the recent HSUS video “A pigs tail” and how pigs are really raised.
All-in-all I’d say it’s been a very successful pork month!
It’s now November, so it’s time to announce the winner of the Pork month giveaway! I had two very generous donors who provided products for my giveaway. I’d like to thank the Kansas Pork Association and the National Pork Board for their generosity in supporting my giveaway by providing all of the giveaway products.
The first giveaway was a random drawing based on the submission of your favorite pork recipe. I used a random number generator to find the winner.
Lisa’s prize back comes from the Kansas Pork Association.
Ingredients: 1/4 lb bacon (preferably applewood smoked); salt and pepper to taste; 3 lbs boneless pork shoulder butt or boneless country ribs cut into 2″ cubes; 1/2 cup chopped shallots; 1/2 cup finely chopped parsnips; 2 tsp fresh sage; 1/2 c. calvados or brandy (optional); 1 1/2 c (12 oz) hard cider or non-alcoholic cider; 2 c. chicken broth; 30 small, peeled boiling onions; 1 1/2 lbs small red potatoes; 2 semi-tart apples (Granny Smith, Pippin or Jonathan) peeled, cored and cut into 1 in. dice; 1 T. whole grain mustard
Brown the bacon in a large pot or Dutch oven on medium heat, remove and set aside, leaving about 2 T of fat in the pot.
Season the meat with salt and pepper. Increase heat to medium high and brown the meat on all sides in the bacon fat, about 5-7 minutes. Remove meat and set aside.
Reduce heat to medium and add the shallots and parsnips. Cover and cook for 5 minutes, stirring occasionally. Add the sage and cook 1 more minute. Add calvados if using it, and reduce until it’s almost evaporated. Add the cider, broth, bacon and pork and bring to a boil. Cook for about 40 minutes. Add the potatoes and onions and cook 10 minutes more. Add the apples and cook for 10 more minutes or until the potatoes and pork are fork tender.
Strain the solids from the liquids. Add the liquid back to the pot, remove fat from surface. Whisk in the mustard and boil until it thickens and then add back the solids and heat for a minute.
Season to taste with salt and pepper and serve!
The next winner is Barbara Klein from Texas. Barbara won by becoming a farm of Farming America on Facebook! Thanks Barbara for participating.
Last but not least was Janice Wei from. Janice won in another random drawing by tweeting about my giveaway. Thanks Janice for the tweets! You can find Janice on twitter @CappyTweet.
Barb and Janice’s prize packs come from the National Pork Board in Clive, Ia.