Last night, the “when the cat’s away” theme continued. K came over for dinner and brought some melt in your mouth Tamworth pork belly with him.
This is my favorite kind of food: SOLE. This pig was from a family-owned farm in Clarion and then went to K’s to get butchered and then came straight to my kitchen! Its got a honey-soy glaze with honey from Churchview Farm. And since we basically cook by candle light in my demo-ed kitchen, I’d like to think we saved some electricity. Ta-da! SOLE in my mouth.
Fun fact, the Tamworth is a rare breed of pig, considered “threatened” in the United States. Wiki says there are less than 300 breeding females registered today! They are ideal “bacon pigs” because they are able to achieve high body mass without an abundance of fat.
What a delicious little heirloom piggle ♥ with:
Roasted Beets and Sauteed Greens:3 large beets, with greens 1 clove garlic salt, pepper olive oil 1/4 c. chopped onion
Place beets (skins on) in a shallow baking dish and brush with olive oil. Sprinkle salt and pepper evenly. Bake at 400°F until fork tender, about 1 hour. When you pull them out of the oven, sprinkle the vinegar of your choice over them. (I usually use apple cider vinegar, but its not gluten free. Last night I used red wine vinegar and it was just as good.)
About 15 minutes before you pull the beets out, sautee the garlic and onion in 1 T. olive oil. When the garlic is golden brown and the onions are looking clear, add the beet greens. Salt and pepper to taste. Cook until the greens are wilted and become soft.