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farm to table<br />
Oregon Recipes<br />
Perfect Pork<br />
Kahlua Pork<br />
SALEM / Wild Pear Restaurant and Catering<br />
Pork Belly BLT<br />
IDLEYLD PARK / Steamboat Inn / Paul Naugle<br />
SERVES 20<br />
2 5-pound boneless pork shoulder roasts<br />
⅓ cup kosher salt<br />
¼ cup black pepper<br />
¼ cup liquid smoke<br />
2 large pieces of fresh ginger, thinly sliced lengthwise<br />
¼ cup minced garlic<br />
2 quarts water<br />
Preheat oven to 300 degrees. Butterfly each roast lengthwise<br />
and stuff with the sliced ginger and minced garlic. Season with<br />
half the salt and pepper.<br />
Close each roast, fat side up, and place in a 4-inch-deep hotel<br />
pan. Pour 2 quarts of water in the pan. Pour the liquid smoke<br />
evenly over the pork. Season the pork with the remaining salt<br />
and pepper.<br />
Cover tightly with foil and bake for 12 hours. Let roast cool.<br />
Remove ginger from inside of roasts. Place pork in a large bowl<br />
and pull apart with 2 forks.<br />
Strain cooking liquid and add back to pulled pork.<br />
Balsamic Roasted Pork Tenderloin<br />
CARLTON / Carlton Farms<br />
SERVES 10<br />
4 Carlton Farms pork tenderloins, trimmed (approximately<br />
4½ pounds)<br />
4 tablespoons balsamic vinegar<br />
4 tablespoons extra-virgin olive oil<br />
8 cloves garlic, cracked<br />
Carlton Farms Papa Jake’s seasoning* (or substitute steak<br />
seasoning, salt and pepper)<br />
4 sprigs fresh rosemary, stripped and chopped<br />
4 sprigs fresh thyme, stripped and chopped<br />
Preheat oven to 500 degrees.<br />
Place tenderloins on a nonstick cookie sheet with a rim. Coat<br />
tenderloins in a few tablespoons of balsamic vinegar, rubbing<br />
vinegar into meat. Drizzle tenderloins with extra-virgin olive<br />
oil, just enough to coat. Cut small slits into meat and disperse<br />
chunks of cracked garlic cloves into meat. Combine Papa Jake’s<br />
seasoning with rosemary and thyme and rub meat with blend.<br />
Do not add extra salt.<br />
Roast in hot oven for 20 minutes. Let meat rest, transfer to a<br />
carving board, slice and serve.<br />
*Papa Jake’s Seasoning is available at Carlton Farms retail store<br />
or online at carltonfarms.com.<br />
40 <strong>1859</strong> OREGON’S MAGAZINE JANUARY | FEBRUARY <strong>2018</strong><br />
SERVES 4<br />
FOR BELLY CURE<br />
¼ cup sugar<br />
¼ cup salt<br />
(or enough to cover both sides of the belly)<br />
FOR COFFEE-CUMIN RUB<br />
3½ ounces fresh coffee, ground fine<br />
1½ ounces whole cumin, ground fine, toasting optional<br />
2 ounces brown sugar<br />
¼ ounce pepper<br />
½ ounce salt<br />
FOR BLT<br />
1 extra-large fresh farmers market tomato<br />
4 pieces leaf lettuce<br />
8 slices sourdough bread<br />
FOR HERBED AIOLI<br />
½ cup mayonnaise<br />
Zest of 1 Meyer lemon<br />
2 heirloom garlic cloves, minced<br />
3 tablespoons fresh rosemary, finely chopped<br />
1 tablespoon fresh flat leaf parsley, finely chopped<br />
½ teaspoon sea salt<br />
¼ teaspoon fresh ground black pepper<br />
Sift equal parts sugar and kosher salt together. Rub the entire belly with<br />
the 50-50 mix, place in a roasting pan fat side up and refrigerate for 6 to<br />
12 hours. Do not leave the belly in the dry brine for more than 24 hours.<br />
Preheat oven to 450 degrees. Pull the pork belly from the fridge and<br />
remove any liquid that has accumulated in the pan. Mix the coffee-cumin<br />
rub together and press evenly across the top of the pork belly, covering<br />
to the edge. Place the belly in the oven and cook for 1 hour. Turn the oven<br />
temperature down to 250 degrees and cook for another 1 to 2 hours.<br />
Pull the belly from the oven when it is tender, but not falling apart.<br />
Transfer the belly to a cookie sheet or cutting board and place in the<br />
fridge. Pour the fat and black pork “jelly” from the bottom of the roasting<br />
pan into a clear bowl or wide-mouth jar. The jelly will congeal beneath the<br />
fat and can be separated once the fat cools.<br />
Slice the cooled belly in 1/2-inch to 1/4-inch “bacon” slices, 1 to 2 slices<br />
per sandwich. Use the reserved fat to reheat slices of pork belly in a cast<br />
iron pan on medium-high heat until perfectly browned on both sides.<br />
Put bread in a toaster, or into an oven preheated to 450 degrees.<br />
Toast lightly, until slices are barely browned and still soft. Whip the aioli<br />
ingredients together in a small bowl using a fork or small whisk. Spread<br />
the finished aioli across the toasted slices. Wash and de-stem the lettuce<br />
and tomato. Slice tomato and salt both sides. Assemble the BLT, drizzling<br />
a very small amount of pork jelly over each belly piece as a finishing touch.
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