Wednesday, 18 April 2012

The Whole Hog Cookbook

The Whole Hog Cookbook Chops, Loin, Shoulder, Bacon and All That Good Stuff by Libbie Summers published by Rizzoli in 2011. Thanks to the publishers for my review copy.

Libbie Summers has loved pigs, pork, ham and bacon since she was a young child on her Grandparent’s pig (hog) farm. There she learned a great respect and appreciation for pigs that they raised. Professionally Libbie now works in the kitchens of Paula Deen (and indeed Paula herself writes a foreword for this book). She has a history of food and cooking though, and has many other clients too.

I love the artwork of the hog on the front of the book, and the photography by Chia Chong is also good – styled and pretty, but most definitely real.

We as a family like pork. If I want to get my little one to eat her vegetables adding a little bacon is a winner. Hubby loves pork too. Libbie gives an interesting and wide ranging selection of recipes in the book. There would be something to suit most people I think. Chapters are: *Loin,* Boston Shoulder,* Bacon,* Spare Ribs, *Picnic Shoulder, *Leg, *Offal* and finally *Slices.* This is an American cookbook, and thus some of the cuts are American by name, but it’s easy enough to work out the British equivalents on the web.

Some of the recipes I’ve marked to try are Apple Orchard Stew (with smoked sausages), Sweet Potato Pork Pie, Setsuko’s Ham Fried Rice, Quick Ham Bread with Two Colour Olive Butter, Rosemary Bacon Scones, Sweet Indian Pork Roti, a lovely sounding Clementine Prosecco Marmalade to go with Biscuits and Country Ham and finally there are also some sweet dishes like Bacon, Banana Cookies and Best Ever Family Reunion Chocolate Sheet Cake. I’m not quite ready to try bacon in sweet dishes…. Well not yet anyway!

I would have to say that I think you would know from the title of this book if you’d like it or not, I did and we really enjoyed the dish I tried from it.




Sweet and Sour Pork Loin



Libbie gives this recipe for chops, but says it’s also good with ribs and tenderloin. I love tender loin of pork, it is a bit more expensive, but there is no waste and it cooks like a dream. The sauce that accompanies it has sweetness from honey and sourness from balsamic vinegar. I really thought the sauce was fabulous, a great balance of flavours. I served this with cauliflower cheese, and the pork and sauce went with that very well too. A yummy supper treat indeed.





Next Up: Sweet Paris by Michael Paul

2 comments:

Jacqui said...

Now living inShanghai I have become used to the fact that no bit of there animals are wasted. And I mean no parts. Funny how the last generation probably cooked all the pieces out of neccessity, now it's a fashion. How times change.

Kelly-Jane said...

You are so right Jacqui, what goes around comes back again!