In Ireland, the consumption of pork surpasses that of all other meats, even though pigs are not commonly sighted. In the past, pigs were predominantly wild and hunted for food, before they were tamed like cows and sheep. Cows and sheep provided milk and wool, while pigs were bred for their meat, a practice that continues into the modern era. Indeed, Irish culinary routines are dominated by pork products from bacon and sausages for breakfast, to ham or salami sandwiches for lunch, and bacon with cabbage for dinner, all due to the modest pig.
An unforgettable dish I savoured was a creation by esteemed chefs Pierre Koffmann and Kevin Thornton who prepared a pig’s trotter known locally as crubeen. After the bones were meticulously removed by hand, it was filled with bacon, truffle, and salted pork fat-infused meat mousse. It was then steamed, roasted and glazed with a sauce of roasted bones, apple balsamic vinegar and poitín. This dish epitomized the ingenuity of fine dining by transforming ordinary ingredients into culinary masterpieces.
This week’s recipes are not inspired by haute cuisine, yet they bring robust flavors to the table. Porchetta is a classic Italian dish from Lazio region with a history dating back 2,000 years. Typically served at celebrations, I tend to cook it on the weekends. It involves stuffing a pork belly, rolling it and tying it such that the skin faces outwards to form a crispy crackling in the oven.
The filling encapsulates Mediterranean essence with capers, mustard, parsley and anchovies. Despite the skill required to tie the meat, the butcher can assist you. I have included detailed instructions for each step, and believe me, your efforts will be rewarded generously by this recipe.
Creating pork belly tacos accompanied by pineapple salsa is quite simple. The initial stage includes concocting a paste utilising common ingredients from your refrigerator and staples. It might appear odd, but keeping the peels on constituents such as onions, chilli, and garlic enhances the taste of the meat, also cutting back on the hassle of peeling and dicing.
A high-powered blender is essential to produce a fine paste, however, once you experience the resultant barbecue and smokey flavour, you’ll likely adopt this method regularly. The tangy pineapple salsa balances the fiery marinade, while the citric juice from the lime counters the fat from the pork belly.
Designed for communal feasting, I typically carve the tender meat and present it at the table’s centre on a tray, sprinkled with lime zest and sea salt. Genuine tender corn tacos profoundly elevate the dish and can be procured from niche stores throughout Ireland and over the internet. If these are unobtainable, sandwich wraps or even some soft sliced bread can serve as excellent alternatives to mop up the delicious juices.