HogProper pork recipes from the snout to the squeak



The follow-up to the bestselling Pitt Cue Co. – The Cookbook, Hog is the ultimate pork cookbook, a masterpiece of meat cookery and an instant classic.

Hog is a celebration of all things pig – from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more – with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.

Chef Richard H. Turner is a man of many meaty pleasures. Trained by the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he’s up past his forearms in the London restaurant scene – from London’s celebrated Pitt Cue Co., to Hawksmoor, Foxlow and beyond. He’s also one half of the independent butcher and supplier of the best-quality British rare breed meat money can buy, Turner & George, plus he’s the man who established NYC’s Meatopia festival in the UK, Spain and beyond. As acclaimed food writer Diana Henry says, ‘Richard Turner’s food sends me’. He is simply the best chef working in meat cookery today.

Country Fried Bacon with Sausage & Onion Gravy

Paul Winch-Furness / Photographer

There’s no small amount of “country” or “southern” fried in this book, mostly because I’m an avid consumer of anything fried, particularly this way. I recommend this stuff for breakfast any day of the week, as here with sausage gravy, but also with pancakes and maple syrup.

Serves 4

1 free-range egg, beaten

1 cup buttermilk

1 strips smoked bacon

1 cup al-purpose flour

a pinch of dried oregano

a pinch of dried sage

a pinch of dried basil

a pinch dried marjoram

a pinch of chili powder

a pinch of freshly ground black pepper

¼ teaspoon smoked paprika

¼ teaspoon dried garlic

¼ teaspoon dried onion

a pinch of salt

vegetable oil, for frying

For the sausage & onion gravy

22/3 cups onions, sliced

2 teaspoons butter

scant 1 cup hard cider, divided

10½ ounces Basic Pork Sausage mix (see page 146), broken into small chunks

2 cups Master Pork Broth
(see page 335)

scant 1 cup heavy cream

First make the gravy: put the onions into a large saucepan over low heat and let sweat in the butter for about 20 minutes, or until caramelized and golden in color. Add half the hard cider and continue to sweat until the onions start to darken a little more, then add the remaining cider and reduce down.

Add the sausagemeat to the pan and continue sweating down. Add the pork broth and continue 
to cook until reduced by half. Add the heavy cream and cook at a bare simmer for 10 minutes. Remove from the heat but keep warm until needed.

Combine the egg and buttermilk in a large bowl. Soak the bacon in this mixture.

Blend the flour with all the herbs and spices 
and flavorings to a fine sandy mixture.

Remove the bacon from the buttermilk and roll 
in the seasoned flour until completely covered.

Heat the oil to 400°F in a deep-fat fryer or a large heavy saucepan.

Use tongs to carefully lower 5 pieces of the bacon into the hot oil, then fry for 5 minutes until golden brown and thoroughly cooked. Transfer the bacon 
to a plate lined with paper towels.

Repeat with the remaining 5 pieces of bacon.

Serve with the gravy on the side for dipping.

 

Photo credit Paul Winch-Furness for HOG

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