NO-GUILT PIG-OUT RECIPES FROM OUR FARM TO YOUR TABLE ã Mockingbird Farm INTRODUCTION I use recipes as inspiration, so I tend to write them that way, too. Use these adaptable recipes as guides to create dishes that you and your family will love. Onions don’t agree with me, so I don’t use them, but if you like them and they like you, most of these dishes will benefit from their flavor. Except the chocolate pecan pie. Don’t put onions in that. All of the recipes in this booklet are my own inventions, with the exception of a couple that I gained permission from the author to use. You’ll see notes on those and links to more from those authors. The recipes also are gluten-free / grain-free / Paleo-friendly. Each of these recipes is something that I’ve made multiple times. I seldom make a dish the same way twice, which is why it’s taken me ages to write this booklet. I wanted to make sure I’d made all of these recipes multiple times so that they’d work out great for you. Feedback is welcome – let me know what you think, what you love, if you want more information, or if something doesn’t work out for you. My email address is [email protected]. 2 TABLE OF CONTENTS Asian Pork Tacos Page 4 Bacon Jam Page 5 Fresh Pork Belly Page 6 Savory Pork Pie Page 7 Ground Pork Bake Page 8 Ground Pork Sautee Page 9 Braised Fresh Ham Roast Page 10 Braised Pork Jowl Page 11 Apple Juice Pork Shoulder Page 12 Slow Cooked Spare Ribs Page 13 Apple & Celeriac Remoulade Page 14 Cassava Flour Tortillas Page 15 Chocolate Pecan Pie Page 16 3 SHOPPING LIST Mockingbird Farm Ground Pork ASIAN PORK TACOS 1-2 Celeriac roots 4 or more servings / prep time: 10 minutes cooking time: 40 minutes Carrots Ginger INGREDIENTS Coconut Aminos 1-2 pounds ground pork (if you want leftovers – and you will – use 2 pounds) Coconut Vinegar 1 large or 2 small celeriac roots 4 carrots Tortillas of choice (see 2-inch piece of fresh ginger the recipe included in 2 TBSP Ghee, lard, EVOO or fat of your choice this booklet for AIP ½ C Coconut Aminos cassava flour tortillas ¼ C Coconut Vinegar courtesy of The Paleo sea salt to taste Mom) DIRECTIONS Feel free to add other vegetables to this recipe, as well as savories like onions or garlic. Heat a heavy bottomed pan over medium heat and add 2 TBSP fat of your choice. Add diced celeriac and cook for 5 minutes, then stir. Add diced carrots and cook for 5 minutes, then stir. Add ground pork and stir to combine. Cook about another 10-15 minutes until pork is done. The veggies should remain pleasantly crunchy. When the pork is cooked, add grated ginger and stir. Next add coconut aminos and coconut vinegar, stir well to combine and let simmer for 15-20 minutes. Put your filling in your favorite tortilla – try our recipe for Cassava flour tortillas and they’ll soon be your favorite, too. This is a great meal on its own, but if you wanted to substitute something for tortillas, riced cauliflower or white 4 SHOPPING LIST Mockingbird Farm Bacon BACON JAM Honeycrisp apple 4 or more servings / prep time: 10 minutes Balsamic vinegar cooking time: 30 minutes Fig balsamic vinegar INGREDIENTS 1 Pound Smoked Bacon, rough chopped 1 Honeycrisp apple, diced very small ½ C Balsamic vinegar ¼ C Fig Balsamic vinegar DIRECTIONS Rough chop bacon and heat a heavy bottomed pan over medium heat. Add all of the bacon to the pan and cook until it’s brown and crispy. Drain most of the fat from the pan, return to heat and add both vinegars. Reduce heat to low and stir as the vinegar reduces to a syrup. It’s important to stir so that the balsamic does not scorch. Once the vinegar has reduced to a heavy syrup, turn the heat down to simmer and add the diced honeycrisp apple. Stir to combine. This is an amazing condiment on a pork burger, pulled pork, pork chops, or even a regular beef burger. If you’ve got a pan of roasted root vegetables, stir some bacon jam in to kick it up a notch. Once you try this one, be sure to let me know your favorite way to use it ([email protected])! 5 SHOPPING LIST Mockingbird Farm Pork Belly FRESH PORK BELLY – BAKED & Salt FRIED 4 or more servings / prep time: 5 minutes Seasonings as desired cooking time: 3 or so hours INGREDIENTS 1 Pork Belly Salt Seasonings as desired DIRECTIONS Preheat oven to 220 degrees. Rub pork belly with salt and any seasonings or fresh herbs you want to use. Lay the belly flat on a sheet pan and put it in the oven for 30 minutes. After the 30 minutes is up, turn the oven down to 180 and cook an additional two hours. At the end of two hours, turn the oven to 350 and cook for an additional 30 minutes or until the top is brown and crispy. Your pork belly will be delicious at this point and you can eat it just like this. I usually like to either slice it (for tacos) and fry it in a cast iron skillet, browning all sides, OR cut it into chunks and fry it in a cast iron skillet for a variety of other recipes. For example, make an Asian style sauce with coconut aminos, rice or coconut vinegar or orange juice and a dash of fish sauce. Stir fry some vegetables, add your crispy chunks of pork belly, then pour the sauce over the top. Pork belly is an incredibly versatile cut – it’s not just for bacon. Enjoy! 6 SHOPPING LIST FARMER’S SAVORY PORK PIE 4 or more servings / prep time: 10 minutes Mockingbird Farm cooking time: 30 minutes Ground Pork INGREDIENTS 1-2 Celeriac roots 1 C bone broth Carrots 1-2 pounds ground pork (if you want leftovers – and you will – use 2 pounds) 1 pound parsnips 4 carrots, rough chopped; Fresh or frozen peas Fresh or dried herbs of your choice Fresh or dried herbs 2 TBSP Ghee, lard, EVOO or fat of your choice Bone broth sea salt to taste Topping: 1 large or 2 small celeriac roots; 1 pound parsnips Frozen peas (optional) DIRECTIONS Fat of your choice Cook the topping: Peel celeriac and parsnips and cut into large chunks, then put them in a pot of water, just enough to cover them. Bring them to a boil and cook until tender; this usually takes about 15-20 minutes. If you use an Instant Pot, add the chopped parsnips and celeriac to the pot along with one cup of water and a sprinkle of salt. Use Manual, adjust to 8 minutes and hit start. In a Dutch oven or other heavy bottomed skillet, heat your fat at medium or medium high and add in carrots. If you want to use onions or garlic, put that in first and cook about 5 minutes before adding the carrots. Sauté carrots for about 5 minutes, stirring to lightly brown them. Add ground pork and brown. Put in bone broth and scrape up any caramelized bits from the bottom of your pan. Sprinkle in salt and any herbs you’d like to use. Turn heat to simmer and allow your bone broth to reduce slightly. Your parsnips and celeriac should be done. Put them in a food processor along with about ¼ cup of the water they boiled in. I like to add a TBSP of ghee as well, but you don’t have to. Process until puréed, adding the cooking liquid as needed to make them smooth and creamy. If you’re using peas, add them to the meat mixture now and stir to combine. We aren’t the food police, so we won’t try to make you eat peas. Put the parsnip and celeriac purée on top of the meat mixture in your Dutch oven. Put it in the oven under the broiler until the top browns slightly. For me this took about 10 – 15 minutes. 7 GROUND PORK ONE PAN BAKE 4 or more servings / prep time: 10 minutes SHOPPING LIST cooking time: 25 minutes Mockingbird Farm INGREDIENTS Ground Pork or 1-2 pounds ground pork (if you want leftovers – and you will – use 2 Sausage pounds) 1 large or 2 small celeriac roots 1-2 Celeriac roots 4 carrots or small bag of sliced carrots Carrots 1-2 medium to large sweet potatoes Fresh or dried herbs of your choice 1-2 Sweet Potatoes 2 TBSP Ghee, lard, EVOO or fat of your choice Dried cranberries (I sea salt to taste like organic apple juice infused) DIRECTIONS Preheat oven to 375 and put a silpat or parchment on a sheet pan. Peel and Raw pumpkin seeds dice celeriac and sweet potatoes. Toss with EVOO or other fat, plus one tsp of sea salt and scattered fresh or dried herbs. Put in the oven for 10 Fresh or dried herbs minutes. Remove pan and add crumbled sausage or ground pork. Put the pan back into the oven and cook for 15-20 minutes or until meat browns. Once the meat is mostly cooked, add sliced carrots and put back in the oven for another 10 minutes. Remove pan from the oven and stir to thoroughly combine everything. Add pumpkin seeds and cranberries and stir all together.