Spanish Influenced Pig Trotter Split Pea Soup

Split Pea and Pigs' Feet Soup with Spanish Influence
Split Pea and Pigs’ Feet Soup with Spanish Influence

It was a nice summer day in California and I wanted to cook something interesting with some Duroc pigs’ feet that I had in the fridge. Duroc pork is an heritage variety of pork. I was talking to my mum recently about my Grandmother’s days in Holland and how they used to butcher a pig that would be used for the entire year. At that time they didn’t have a freezer so they canned a lot of the meat. We also spoke about eating the entire animal and not wasting any of the meat. I’ve been on that kick these days myself. I was at an Offal Even in Sacramento on Sunday and the food prepared was outstanding, all made from meat that is normally discarded.

After this event, I picked up some pigs’ feet as this is another cut of meat that many people don’t eat. The question was what was I going to do with it. I know some people sous vide the pigs’ feet, others braise it, I wanted to make pea soup and use the pigs’ feet to add extra flavor. I didn’t have white beans in the house, otherwise I may have made white bean soup with the pig’s feet. Oh well, next time.

Duroc Pork trotters
Duroc pig trotters

As for seasoning, I just seasoned the soup as I went along. I had picked up some pebrella at the Spanish Table in Berkeley so I started with that. Pebrella is a rare form of wild thyme indigenous to the area in Spain between Valencia and Alicante. It has a flavor that is reminiscent of savory, oregano and thyme all at once. Then I added some Chimayo Chile Powder (not quite Spanish, but it did come from New Mexico). Finally I added some Spanish paprika, some dried thyme and a bay leaf. It as my version of a Pig Trotter Split Pea Soup with a Spanish Influence. Hope you enjoy it!

Ingredients

2 pig’s feet – split (I used Duroc Pork trotters)
2 cups green split peas
6 cups water
1 tsp dried thyme
1 large bay leaf
1/4 tsp pebrella (Wild Spanish Thyme)
1/4 Chimayo chile powder
1/4 tsp Spanish paprika
3/4 tsp salt

1 large carrot diced
1 leek diced
1 stalk celery diced
1 tbl olive oil (I used Spanish olive oil)

Directions

1. Boil water, cover split beans in boiling water and soak for 2 hours
2. Drain split peas
3. Add split peas to dutch oven
4. Wash pigs’ feet
5. Add pigs’ feet to dutch oven
6. Cover split peas and pigs’ feet with water
7. Add bay leaf and thyme to dutch oven

duroc pork trotter and split pea soup
Duroc pork trotter and split pea soup

8. Bring water to a boil, reduce to a simmer, skim off any skim and simmer for 2 hours.
9. In another pan saute the carrot, leek and celery in olive oil.
9. Remove trotters (pigs’ feet), add seasonings and vegetables and continue to simmer for another hour.
10. After trotters have cooled removed meat from the bone and reserve meat.
11. Add meat back to pan. I didn’t have a lot of meat, perhaps 2 ounces from the 2 pigs’ feet. Mix meat through.

Garnish with your favorite yummy tidbits.

I garnished with Pickled Watermelon Rind and Chocolate Sea Salt.

Split Pea Pig Trotter Soup
Spanish Influenced Split Pea Pig Trotter Soup

Enjoy!

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Duroc Pork and Fuji Apple Stew – Bodacious Food for Cool Fall Evenings


Bodacious Pork and Apple Stew

I love the fall and fall weather. Warm days and cool fall nights beg for food that is comforting and warming for the body and soul. Lately the evenings have been particularly cool, perhaps I am not used to the cool weather yet. I went out to find some meat to prepare a comforting, soul soothing fall meal. I happened up locally raised, Napa Milk-Fed Duroc pork (in many cuts) that I thought would fit the bill perfectly and make for a special treat. But what is so special about Duroc pork and Duroc pigs.

Duroc pigs were used as the foundational genetics of the pig industry beginning in the 20th century. In 1812, early “Red Hogs” were bred in New York and New Jersey and these would be the ancestors of Duroc pork today. The meat and the fat are superb in taste, texture with a sweetness to it. Dairy raised pork is said to be the best, the creme de la creme, with best of pork.

Milk-fed pigs are very special pigs that are selected for the great honor of being fed fresh Jersey cow milk every day of their lives. This creates a sweeter, more tender meat that really looks and tastes unlike most other pork I’ve ever tasted. Duroc meat is clean and crisp. Its taste and texture are easy on the taste buds. Duroc pork is not too fatty, not too lean, not too strong but certainly more flavorful than its farm raised counterparts.

So what to make with this delicious meat? Well fall is the time for the new crop of apples. I found some fresh fuji apples at the market. Fuji apples were first developed in 1962 at the Tohoku Research Station in Morioka, Japan. They quickly became one of the most commonly grown apple varieties in Japan and in the 1980’s they were made available in the United States where they are primarily grown in Washington State and California, my state. Fuji apples have flesh that is dense, juicy and crisp. Low in acid its flavor is mild and sweet with hints of both honey and citrus. The thick skin of the fuji apples and their dense flesh helps them hold up well in when cooked. So decided, fuji apples to pair with the Duroc pork. Apples and pork are a match made in heaven. So there was my recipe to take the chill out of the cool nights; Duroc Pork with Fuji Apples, sweetened with leeks and red onions. Perfect in fact.

Ingredients

One pound 1 ounce Duroc pork stew meat – cut into 1 inch pieces

¼ cup flour

¼ tsp sea salt

¼ tsp alderwood smoked sea salt

2 tsp olive oil

1 cup diced leeks (about 1 large leek)

¾ cup red onion diced

1 cup diced celery

½ tsp smoked Spanish paprika

½ tsp sweet Hungarian paprika

½ tsp dried French thyme

2 cups organic beef stock

2 medium apples – cut into cut into 1/8ths

Method

  1. Mix flour, 1/4 tsp salt, 1/4 tsp pepper together
  2. Dredge meat with flour/salt/pepper mixture
  3. Sauté meat until browned
  4. Remove meat from pan
  5. Add diced leeks and red onions
  6. Sauté until softened
  7. Add diced celery and continue to sauté
  8. Add meat with juices back into pan
  9. Add beef stock and spices to pan
  10. Simmer for 20 minutes
  11. Add apples to pan
  12. Simmer for an additional 20 minutes until apples are softened. Add additional water if needed.

Bodacious Duroc Pork and Apples

Serve with rice and enjoy the ultimate of fall comfort foods. Wrap yourself up in a cozy blanket next to the fire. Pour yourself a nice glass of crisp German Riesling (the sweetness and acid pair perfectly with this dish) and enjoy the body warming Duroc pork and apple stew.

Bodacious Duroc Pork and Apple Stew