Pork Perfection Cooking Class
Posted on December 4, 2014
I had the pleasure of attending the Angie Quaale’s “Pork Perfection” Cooking Class at Well Seasoned on Sunday, Novemeber 30, 2014. We learned how to cook pork in four different ways, provided by Johnston’s Pork meaning it all came from happy hogs from 17 local family-owned farms in the Fraser Valley. Everything was delicious and Angie even shared the recipes so click to download here!
The cooking class took place at Well Seasoned Gourmet Food Store (117-20353 64 Avenue, Langley BC). They carry hard-to-find and specialty ingredients, spices, sauces, and kitchenware from all over the world. A great place to find Christmas presents for food lovers this season!
The cooking class also included a tasting of Okanagan Crush Pad’s newly released Narrative Wines, featuring the cool and aromatic climate of the Okanagan. Because cooking while drinking wine is a must!
Dish 1: Pork Picadillo
1 lb ground Johnston’s BC Pork
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, chopped
1 tsp. salt
1⁄4 tsp. ground cumin
Dash of ground cinnamon
1/3 cup golden raisins
2 tbsp. vegetable oil
1⁄4 cup sliced green olives
1/8 tsp. crushed red pepper
1 medium red bell pepper, chopped
2 tsp. chili powder
Dash of ground cloves
1⁄4 cup toasted slivered almonds
Brown pork in oil (since there is no fat in the pork). Drain some oil from the cooked pork if necessary, then combine with other ingredients and simmer for 15 minutes. Serve over steamed rice and top with slivered almonds for a crunch. Serves 4
It smelled like curry so it was great served over rice, but also perfect for stuffing tacos, burritos, tamales, spaghetti, or even scrambled eggs for breakfast!
Dish 2: Perfect Pork Loin
4 cloves of garlic, minced
1⁄4 cup olive oil
2 lbs. boneless, Johnston’s BC Pork Loin
1 tbsp. dried rosemary
1⁄2 cup white wine
Salt & freshly cracked black pepper to taste
Preheat oven to 350 degrees. Crush the garlic with the rosemary and salt and pepper – making a paste. Rub the roast down with olive oil and then slather the seasoning all over the roast.
Place the roast into a pan, cook until the pork is done by checking with an instant read thermometer – you want it to be about 145 degrees. Remove the roast to a platter and allow it to rest. Put the pan on the stove over medium high heat, deglaze with the wine. After the pork has rested for at least 5 minutes, slice it, and return it to the platter. Drizzle the pan juices over the pork and serve immediately. Serves 4-6
Dish 3: Blackened Pork Tenderloin Medallions
1 cup paprika
2 tbsp. black pepper
1⁄2 tbsp. dried thyme
1⁄2 tsp cayenne
1⁄2 cup salt
2 tbsp. garlic powder
1⁄2 tbsp. dried basil
1⁄2 tsp white Pepper
Blend blackening spice ingredients thoroughly. Store in a dry place. Use as needed.
Slice Johnston’s BC Pork tenderloin to desired size. Lightly dust in blackening spice. In a skillet, heat olive oil and butter on med-high heat. Sear pork in skillet for 1-2 minutes on each side until done.
Artichoke Garlic Sauce for Pasta:
1⁄4 cup butter
4 large garlic cloves, minced
1 tsp. dried basil
2/3 cup whipping cream
4 tbsp grated parmesan cheese
4 tbsp chopped parsley
16 oz jar marinated artichokes, roughly chopped
Salt to taste
Lots of ground black pepper
Melt butter, add garlic and sauté until translucent – stir in everything else except cheese and parsley. Cook at a gentle boil until sauce has slightly thickened. Add cheese and parsley. Toss with hot pasta and garnish with extra grated parmesan cheese. This should be enough sauce for about 1 pound of spaghetti or linguini.
Dish 4: Asian Inspired Pork Patties
Johnston’s Pork Patties cut into quarters
1 tbsp. sesame oil
1 tsp white sugar
1 tbsp. garlic powder
Dash of black pepper
4 spring onions, chopped for garnish
Fresh cilantro, chopped for garnish
Heat the grill. Cut the patties into quarters and brush each one with some sesame oil and add a sprinkling of sugar. Season with garlic powder and black pepper. Form into patties. Place on a rack in a baking tray. Grill the patties for 3 minutes each side until golden brown. Garnish generously with spring onions and cilantro. Serve with your favourite Asian salad.
Dish 5: Angie’s WORLD FAMOUS Bacon Chocolate Chip Cookies
3⁄4 cup unsalted butter, softened
1⁄4 cup granulated sugar
2 tsp vanilla extract
2 tsp cornstarch
1 cup brown sugar
2 cups all purpose flour
1 tsp baking soda
8 oz bittersweet chocolate chunks
1⁄2 tsp salt
6 slices thick cut Johnston’s bacon – cooked crisp and roughly chopped
Preheat oven to 350 F. Cream together butter and sugars until smooth. Add egg and vanilla and blend in. Stir in flour, cornstarch, baking soda, and salt. Stir in chocolate chunks and bacon. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges. These were featured on Vancouver Magazine‘s list of 101 Things To Eat Before You Die!
Learn more about Well Seasoned
Sign up for a local, monthly trend-setting food box called The Missing Ingredient! This is a subscription-based food box that ships via Canada Post to foodies all over Canada. Angie takes some of her and her team’s favourite ingredients with recipes and tells the story of the small scale food producers behind the products.