HOW TO THROW A SOUTHERN BISCUIT BAR PARTY

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A southern biscuit bar party is a trend down south growing in popularity. It is a fun and simple theme for a brunch get- together especially for small to medium size crowds. This is an easy option for a shower, late morning wedding, or pre-ceremony brunch. This time of year, (January) the holiday season is over; we will now have a generally quiet period until Easter. During this quiet time though it can be fun to have a simple get together to enjoy company and catch up.

To help you entertain in this fun fashion, we have gathered a few tips.

#1 Start with a delicious biscuit.

The best biscuits are of course homemade. Here at Broadbent, we sell a biscuit mix that need only be mixed with water to the desired consistency. You can roll them out and cut them into the traditional round shape with a biscuit cutter (cookie cutter or cup). Be sure to dip your cutter in flour for a smooth cut and place them on a baking sheet. If you want to prepare them ahead of time, they can be placed in the freezer. Once they are frozen solid, you can secure them in a Ziploc freezer bag and store for about 30 days or less. On the day of the gathering, remove from freezer and lay on baking sheets a bit before they bake so they can defrost.

#2 _______ on-a-biscuit.

Since this will often be a meal, think about offering a variety of toppings that will allow it to be filling for all guests. The most popular on-a-biscuit items are fried chicken strips, Broadbent country ham slices, Broadbent bacon, and fried green tomatoes.  Gravy including sausage gravy can also be a filling addition to biscuits. These items are traditionally served hot; consider a chaffing dish or bringing them out of the oven in a dish ready to serve.

#3 Jellies, Jams & Butters.

For those wanting a lighter biscuit, offer a variety of popular jellies, jams or butters. My favorite is apple butter. Honey and Sorghum are also population options. Keep these items chill in small serving bowls until about time for guests to arrive. Line them up on the table clearly labeled and allow them to come to room temperature. Be sure to provide small spoons or knives for spreading.

These items can be cooked or prepped ahead of time and reheated just before serving.  This makes it easy for a morning time gathering. It can also be a fun way to try new items or ask friends and family to bring some of their prized homemade items. Many families can in the south and it can add to the festivities to bring out those preserves when the traditional fruits are not in season.  Make Broadbent your one stop shop for your upcoming breakfast bar.

What are your favorite biscuit toppings? Share in the comments below, any suggestions you would offer for a better biscuit bar.

4 Southern Style Christmas Side Dishes

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The countdown to Christmas is on, with only 2 weeks to go getting organized for the big Christmas dinner is one of the top priorities. Now many American’s repeat several elements of their Thanksgiving Dinner for Christmas. We wanted to offer four suggestions that likely didn’t make your Turkey-Day table.  Each has a southern influence and easily serve large groups.

As a note, these dishes state to use a Dutch oven. It is not necessary, though they are prominently used in the south each dish can easily be made in a standard pan chosen in a size to accommodate the amount of ingredients.

Braised Cabbage with Apple & Bacon

4 Broadbent bacon slices, cut into 1/4-inch pieces

4 celery hearts, thinly sliced, leaves reserved

1 medium onion, thinly sliced

1/2 cup white wine

1 head red cabbage (about 2 lb.), thinly sliced

1 cup reduced-sodium chicken broth

1 cup unfiltered apple cider

1 garlic clove, thinly sliced

2 bay leaves

1 tart apple, thinly sliced

1 tablespoon apple cider vinegar

Cook bacon in a Dutch oven over medium heat 4 minutes on each side or until crisp; remove bacon from pan, and drain. Reserve 3 Tbsp. drippings in pan.

Increase heat to medium-high. Add celery and onion; sauté 6 minutes. Add wine, and cook 2 minutes or until reduced by half. Stir in cabbage and next 5 ingredients. Add salt and pepper to taste.

Reduce heat to low. Cover and cook 45 minutes or to desired tenderness. Stir in vinegar. Top with celery leaves and bacon.

 

Home-Style Butterbeans

5 Broadbent bacon slices, diced

1 small onion, minced

1/2 c. brown sugar, firmly packed

1 (16-oz.) package frozen butterbeans

1/4 c. butter

2 tsp salt

1 tsp cracked pepper

Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water.

Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.

(Original recipe & photo from Southern Living)

 

Spicy Corn Bread

2 C. Cornbread Mix

Add water to arrive at your desired consistency

1 medium jalapeno, chopped small

1 C. Cheddar Cheese, shredded

Mix 2 cups of Cornbread mix with water to reach desired consistency, (fluffy, moist & easy to scoop out of bowl). Add jalapenos and cheddar cheese stir (add water in tsp as needed).  Bake in a cast-iron skillet (or muffin tin for individual servings) at 350 degrees until golden brown, around 20 min.

Southern Style Black-Eyed Peas

1 lb. black-eyed peas, dry

¼ c butter

1 medium onion, finely diced

2 Broadbent ham hocks

1 tsp. black pepper

Soak peas in 6 c. water overnight (10-12 hours). Drain, rinse with cold water then drain again.  Set aside

In a large Dutch oven, sauté onions in butter until translucent. Add 4 c. water, ham hocks, pepper and peas. Cover and simmer for 4 hours stirring occasionally.

Remove ham hocks and trim off ham, discard the bones. Add ham pieces back into the pot. Taste (add more salt or pepper if desired) then let simmer 1 more hour. If peas are too soupy cook on medium heat uncovered to reduce the liquid to your liking.

*Our hams hocks are salt cured, we advise waiting to add additional salt until the ham hocks have been removed and dish tasted.

(Original recipe from South Your Mouth)

 

We hope these recipes have inspired your Christmas dinner, whether you’re a host or a guest.  We encourage everyone to try something new this holiday, and create future holiday favorites. If you have any questions about cooking with our products, reach out to us via Facebook, Twitter or LinkedIn. Come back for tips, inspirations and more every week!

DIY CHARCUTERIE BOARD

DIY Charcuterie Board Graphic

Charcuterie Boards are rising in popularity at trendy restaurants, but you can bring that same level of sophistication to your home with a little DIY enthusiasm. Harcuterie (prenounced like shahr-cute-uh-ree) is a French word for any smoked, dry-cured or cooked meat. Some of the most common items you’ll find on boards are bacon, ham, sausage, and pâté. To compliment the meats, artisan cheese and breads will be added.

When creating your own charcuterie board at home, consider these key components.

How much meat?

2 ounces of meat per person. Double if using as the main entree at a cocktail party.

Variety

Offer a variety of textures and flavors. Pair thinly sliced ham with a creamy pâté, offer something spicy or tangy and an item served warm. Avoid offering several items in the same style such as smoked, because the flavors will lack being distinguishable for most individuals. Some of our most popular items for these boards include thinly sliced Country Ham, Summer Sausage, or Smoked Peppered Pork Tenderloin.

Slice On

Slicing is where most of the labor happens. Most meats can be sliced as thin as possible, for the harder meats such as salami aim for the thickness of an American quarter. This will allow everyone to enjoy several items without feeling over-full.

Cheese

Like the meat, you want to choose cheeses that differ from one another enough to be distinguishable. Don’t forget that each cheese should complement at least one of the meats. Take this opportunity to throw in some new items as well; as a favorite like our Hickory Smoked Cheddar, considered aged Gouda, Gruyere, Brillant-Savarin, or Gorgonzola.

Breads & Crackers

This is the delivery vehicle for those delectable flavors you chose so carefully. Include one or two options on your board such as sliced baguettes and large artisan crackers. Think about what cheese or meat they will likely pair with.

Garnish

Compliment your meat, cheese and bread choices with artisan mustards, pickles and olives. Each of these can break up the flavors, don’t be afraid to try new items here such as sour pickles. Be sure to use small containers to keep these moist elements from intermingling with other foods while on the board. Consider simple ramekins or small glass containers.

Once if you’ve made your choices, then it is all about presentation. Mix and mingle your items around on your large board or platter. Depending on the size you may want to only use half of the items and refill during your event, or make multiple boards that simply mirror one another. Be sure to offer a choice of beverages that will complement the board you’ve put together as well.

5 Thanksgiving Leftover Ideas

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If your refrigerator is still stuffed like a Thanksgiving Turkey with left overs, then you better get to eating. Take your individual ingredients and combine them to make these delicious recipes. Even if you don’t have a ton of left overs these recipes are still delicious and easy to whip up during the week.

Remember! Your ham may be stored in the refrigerator for up to three weeks. It can be frozen for up to three months. When storing an unused portion, wrap tightly removing as much air as possible.

Potato Cakes (8 cakes)

In my family, mashed potatoes are always left over simply because there is so much to eat. We often pack away a medium sized bowl, which provides plenty for making delicious potato cakes. These lightly fried cakes make a great side dish with dinner or breakfast. You could add various spices to them if you want, and don’t be afraid of using potatoes that have already been seasoned with garlic or other flavors. Do make sure though that your potatoes are creamy, we tend to leave ours lumpy so I simply give them a quick whip with the hand mixer before assembling.

2 C. cold mashed potatoes

2 T Vegetable Oil

2 T Unsalted Butter

½ C all-purpose flour, for dredging

1 ½ tsp Kosher Salt

¼ tsp ground black pepper

Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a dish. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.

The Hammy Down (Food Network Magazine)

Depending on the size of your ham and your party, you could have left overs for a day or a week. If you want to make the most of your left overs, The Hammy Down makes a great lunch. You can whip up this sweet and tangy concoction that will adorn the ham giving it new life in a jiffy. The raisin bread and jelly compliment the saltiness of ham well. Choose your favorite flavors and make it your own.

½ C Mayonnaise

2 T Apple Jelly or Peach Preserves

¾ pound leftover ham, chopped

¾ c diced celery

½ c chopped toasted pecans

8 slices raisin-nut bread, toast lightly

8 slices Havarti cheese

8 Boston Lettuce Leaves

Mix the mayonnaise, apple jelly and chives in a large bowl until smooth. Pulse the ham in a food processor until finely chopped but not mushy. Toss the chopped ham, celery, celery leaves and pecans with the mayonnaise mixture until combined.
Lay 4 slices bread on a clean surface. Layer 2 slices of havarti on each, then top with a scoop of ham salad and 2 lettuce leaves. Close with the remaining 4 slices bread. Cut each sandwich in half.

Ham & Potato Casserole

After the holidays, returning to work and school can be hectic. This simple ham and potato casserole is easy to assemble then just pop in the oven. This is a great recipe for kids to help prepare.  It is also comfort food to the core and is great on a cold night.

6 small to medium potatoes, cubed (peel russets)

3 T butter

2 C. fully cooked ham chopped

1 small onion, chopped

1 can cream of mushroom soup

½ c milk

Salt & Pepper to taste

Chop up your ham, onion and potatoes. In a greased 9 x 13 casserole pan, mix the ingredients together. Mix together milk, butter and cream of mushroom soup in a container then pour over potato mix. Bake in oven at 350 degrees for 45-6o minutes. Potatoes should be easy to pierce with a fork.

Bulked-Up Mac N Cheese

Pair the beloved kid approved classic Mac N Cheese with diced ham, and left over veggies. It’s a great way to make a meal the kids will love and clean out the fridge. If Mac N cheese is one of your left overs, well even better!

Classic Mac N Cheese (recipe here)

2 C chopped cooked Ham

2 C Assorted vegetables, chopped

1 C Shredded Cheddar Cheese

Mix ham and vegetables into macaroni and cheese. Top with shredded cheese, (the extra cheese will help the bulked-up meal stay cheesy). Bake in a 9×13 pan at 400 degrees for about 25 to 30 minutes.

Ham & Cheese Omelets!

Egg dishes are an easy way to use up left overs. You can put any ingredient you like in them and kids can easily make their own if you lay out items in a line. Items such as mushrooms, ham, peppers, tomatoes, or any other vegetables you have lying around. Pick a favorite cheese. We often have just a few cheese cubes or slices left over from cheese and cracker trays, I throw them in a Ziploc and use them for meals like this. We throw all the chosen items into a chopper and make them roughly the same size.

2 Eggs per person

½ – ¾ c Blend of items

Salt N Pepper to taste

For omelets mix your eggs well in a container then pour into a skillet (pre-heat skilled at medium heat). Let cook about 1 min, pour ingredient blend on half then flip the non-topped half over to make a half moon shape. Flip after about 30 more seconds, depending on your ingredients it may be more dry or wet. Top with extra cheese if you want. *If you just prefer to mix everything as one, you can easily do the same thing as scrambled eggs.

Ham is extremely versatile and has many options at every meal, but don’t forget that you can freeze your ham and save it for later. Do you have a favorite meal to make with your family left overs? Share in the comment below.

Presenting your Holiday Ham

Presenting Your Holiday Ham

Meat, even if your offering guests a variety of other foods, is still often the center of the table. If your wanting to add visual appeal to compliment your delicious ham, try one of these inspiring ideas. There are 3 basic types of garnishes that you can choose from to present your ham. It is easy to take your individual ham and make it unique to your table.

Big Tip! For best results, know that Country Ham are more difficult to slice. We encourage you to slice it ahead of time, even the day before. Slice thin so that slices will be tender. Arrange slices on your platter and seal it tightly storing it in the refrigerator. A few hours prior to the meal, take the ham out of the fridge and allow it to come to room temperature. Warming or reheating fully cooked country ham can cause them to be dry and tough, warm only a few minutes if necessary.

The basic way to present your ham is simply by placing it on a beautiful platter. It is the first step to making a beautiful table. Ditch the pan, even a glass dish cannot match the elegance of a platter. This is true whether you are serving a whole ham, or ham slices. If your serving slices of ham only, arrange them evenly and strategically so that individuals are easily remove them.

ham dressed

If you want to add more than a simple platter, especially for a whole ham. Try fruit.

Colorful fruit, like you see here, whole or sliced can be arranged quaintly around the ham. Fruit offers a splash of color, and when eaten adds a compliment of sweet to the natural saltiness of ham. Often garnishes are not meant to be eaten, but fruit can be light fare for those wanting to keep their meal on the lighter side. Feel free to add a layer of green Parsley for a bedding.

Did you know? Parsley was introduced because after the meal, individuals would eat it to sweeten their breath.

 

ham prettyIf fruit doesn’t fit your fancy, you can add whole fall colored vegetables alongside your ham. Here we presented our ham with yellow squash, zucchini and mixture of green herbs. This look generally compliments a traditional fall table layout. While this garnish is not edible, because they are left whole you can easily use them later. You can easily use several varieties of vegetables here, including cherry tomatoes, lettuce, or peppers. You may want to look at your table cloth, and dishes to find a color scheme that will compliment what you’ve already chosen.

 

ham pretty 2Simply add a side. Depending on your planned side dishes, you could always use a one to garnish around the ham. The most common are hardy or fruit compost style side dishes. Sweet potatoes, Chutneys, Fresh lightly sauced Green beans are just a few options. You may choose to only use a small portion of the dish to garnish and have more available in its own serving dish nearby. It can often depend on the size of your platter, and the size of your ham. Choose your garnish with the understanding of the room you have left to fill on your platter. In the picture to the left, there was plenty of room for several asparagus so the ham is off center on a wider platter rather than a rounded platter.

 

Garnishing your ham and placing it on a beautiful platter can make the day seem extra special. While it is the meal that we gather for, it is also to take the time to show others we care and be grateful for the many gifts we have been given. We hope you will spend the day with family and friends sharing in the joys of the holiday season.

We wish you all a Happy Thanksgiving, from our family here at Broadbent Hams.

 

 

 

 

Kentucky State Fair 2016

Beth & Ronny Drennan with Judge Tony Snow & The Grand Champion Ham

The Kentucky State Fair has been around since 1816, but Broadbent came onto the scene a bit later. It has been a tradition to enter a ham in the commercial Grand Champion Ham Competition for several years. Broadbent’s first entered in 1967 and also claimed their 1st Grand Champ Award. This year was our 17th win. It was the 10th win for Ronny and Beth since owning Broadbent B & B Foods. We feel it is a tremendous honor to be named Grand Champion. The Kentucky State Fair Country Ham Competition is second to none. Judge Tony Snow from Goodnight Brothers in North Carolina said “this competition was intense; judging was much harder than I had anticipated it would be”.

August 25th our winning ham will go up for sale at the Kentucky Farm Bureau Country Ham Breakfast. The winner of the ham will choose a charity to receive the money from the winning bid. Contrary to what some may think, we do not actually receive any profits from a winning ham. Instead we receive the accolade, bragging rights, and knowledge that we helped gain a large contribution to a charity that is usually based here in Kentucky.

This year we entered all five country ham classes. Four of the five hams we entered went on to place 1st in their class. The winner of classes 1-4 go on to compete for the Grand Champion and we had three hams in this phase of the competition with our Class 2 ham coming out victorious. Our Grand Champion Ham was put into cure before Jan. 1st, 2016 and weighed approximately 17 lbs. The fifth class is the cut class and we placed 1st in this class. The last class is the Group of Five. Scores for all 5 hams entered by a producer are totaled and the producer with the highest score will place 1st in this class. We continue to enter every year to maintain high level of quality as well as being a part of the Kentucky proud community.

Kentucky State Fair competitions aren’t just for companies or adults. Every year we work with children from local 4-H chapters and assist them with curing their own hams for the fair. This year we worked with 60 children who started curing 2 hams months in advance. Then, roughly a week before the fair they choose the best of their 2 hams then cleaned and shined the hams to be sent in to competition. There were several winners. We are fortunate to be able to give back to the local community in such a fun and rewarding manner.

Watch next week for more information on the Kentucky Farm Bureau Country Ham Charity Auction.

Broadbent Ham’s: The Entrepreneurial Journey of Beth & Ronny Drennan

Broadbent Ham’s- The Entrepreneurial Journey of Beth & Ronny Drennan


About 38 years ago, Beth and Ronny Drennan married and began an entrepreneurial journey with twists and turns guided by faith. Ronny had come from a farming background was no stranger to hard work and the entrepreneurial spirit. Ronny decided that farming was not his own personal career path to follow and decided to seek employment in other industries.

Ronny came across the opportunity to purchase a fuel service center, together they took the risk. Over a few years they grew it to include a bulk fuel supply, which supplied fuel for local farmers. The status quo of the town changed as less and less individuals farmed with encouragement from local government. The lack of farming dried business up for the bulk station, and soon the Drennan’s encountered a potential buyer and chose to sell the bulk supply half of the business. Soon the service station was sold as well. They found themselves looking to the next endeavor. Beth, who had worked alongside Ronnie at the stations found herself in need of amusement during the down time of a slow business. She turned to crafts, particularly Tole Painting (decorative painting on tin and wooden utensils). Ronnie assisted her by cutting shapes and building pine furniture, and they expanded their hobby to their next business.

Their primary distributor’s husband was a broker who sold businesses. He talked with Ronny during a routine drop off of goods and offered him the opportunity to perhaps purchase Broadbent Ham’s a mail order company. The Drennan’s continued to weigh the decision of purchasing Broadbent Ham’s throughout that year. Knowing it would be their largest undertaking yet, they again decided to have faith and dove in.

In 1999, the sale was final and the Drennan’s now owned the small company which employed 1 FT and 1 PT worker along with 12 seasonal workers. Today, they employee 20 individuals and operate a Deli & Gourmet Market that fronts their 20,000 sq ft production facility. They continue the traditional recipes and enter annually in the Kentucky State Fair. Their cured Kentucky Country hams continue to bring home blue ribbons and uphold family traditions.
We hope that you will continue to be part of a rich Kentucky tradition that dates back to 1909.

We welcome anyone to stop by our facility. We are happy to give tours and answer any questions. We are so grateful to be part of the rich heritage of Kentucky and hope to continue growing our business in the coming years.

5 Tips for Cooking with Kids

5 Tips for Cooking with Kids imagePlan Ahead

Children are not known for their patience so be sure to have every tool and ingredient at the ready. Create a clear space with all necessary equipment ready to use that the child(ren) can easily reach. Have the child wear the right attire, old clothes/play clothes or an apron.

Extras for Tasting/Touching

Children love to explore and it is a big part of their learning experience so include a few extras that they can touch and eat in the moment. This is of course ingredients that they can eat uncooked. But extra is usually good because things can be dropped on the floor, etc.

Practice Good Hygiene

This is a great time to teach about germs and basic hygiene. Remember to wash hands in the beginning, after handling each type of raw food, and when completed. Be sure to differentiate using different or cleaned utensils between raw and cooked foods.

Choose Recipes/Tasks at their level

Every child is unique in their interests and skill levels at different ages. Many children’s recipes and recipe books will have age guidelines but follow your own instincts as you know your child best. Choose a few tasks for them specifically, such as washing vegetables, mixing with a spoon, measuring, etc. based on their level. As the parent you can fill in the between or prep certain things before they enter. Children love to feel like they are helpful and have a purpose/responsibility and cooking allows them that in a controlled environment.

Have Fun

Cooking is often a fun activity but only if you allow it to be. As a parent have patience and don’t expect perfection. Relax and help guide them as they try to learn new skills if you are nervous or allow them to do very little they will lose out on making a good connection with cooking.

In my own family we usually had special nights that children cook, these were nights when time was not an issue. But I remember when I graduated from using a butter knife to cut some basic things, to a real slicing knife. It brought a sense of accomplishment and pride. Every child no matter the attitude, age (physical or mental) look for the same things in life to feel a part of some community. Family is our first community, so don’t think of cooking as chore but as a chance for your child to contribute.

Here are 2 recipes we love to create with kids in the kitchen.

Hot Ham Sandwiches Serves 4

4 Favorite rolls (croissants, homemade, etc.)
4 Thick Ham Slices (pre-cooked ham)
4 Cheese Slices (Cheddar, Swiss, Provolone or family favorite)
Onion Powder, to taste
Garlic Powder, to taste
Butter, to spread

Set out your rolls, ham, and cheese. Depending on the level you can use pre-sliced cheese or let them slice it with a knife or cheese slicer. Same with the ham, you can slice it to preferred size or let them cut it to the size they desire. You could also use cookie cutters to make fun shapes both from the ham and cheese, plus it skips using actual knives.

Turn over roll tops and add a simple coat of butter, then sprinkle with light garlic and onion powders. Stack sandwiches together and layer on a greased cookie sheet.

Bake in oven at 350 for about 15 minutes or until heated completely throughout.

*Feel free to add any other condiments your family love.

Eggs in a Hole with Bacon Serves 1

1 Slice Bread, any variety
1 Egg
Salt & Pepper to Taste
2 Slices Bacon
Grease skillet, and turn to low heat.

Cut a 1 ½ to 2 inch hole from the center, a small cookie cutter can be used also. Lay the bread into the skillet, and lightly toasted about 2 minutes. Then flip and crack egg directly into the created hole. Season with salt and pepper to taste. Continue to cook until the egg is cooked to firm, flip again and cook about 1 minutes more.

On a microwave safe plate, layer 3-4 paper towels. Place 2 slices of bacon across the plate and place in microwave for minutes. Cook longer 1 minute at a time until to desired crispiness level.
Serve immediately.

This is a great recipe for children who are just being introduced to using an actual stove top because the heat element remains on low, and the cooking time is short. If you are cooking for lots of people, you could let the children line the bacon on a cookie sheet and bake in oven rather than microwave to save time.

At Broadbent, we believe that meal time is family time and being a part of the preparation can let children feel like a more contributing member of their family. We encourage you to try a recipe in the kitchen with your children or grandchildren and introduce them to cooking. It is not only fun; it is a basic skill that every individual should know how to do in a basic sense.

3 International Pork Recipes to Inspire your Kitchen

international inspiration

Pork is a meat prevalent in many dishes around the world. The majority of countries incorporate Pork into their culture and cooking in a variety of ways. There are a few countries whose primary religion do not partake in the eating of pork and often other meats where the consumption is the lowest. The highest rate of pork consumption actually takes place in China.
To expand on your pork recipe repertoire, we wanted to share these 3 recipes that are delightful and don’t take a culinary degree to bring the taste to your table.

China

In China, a large movement begin in late 1970’s after the government liberalized agriculture. Now China’s pork consumption accounts for nearly half of the entire world. Pigs in general are avidly found throughout the Chinese culture including Zodiac signs, the character for family, and as part of many celebrations.
From trotter to tail, the Chinese consume the entire hog. Each part of the pig is used in various recipes to be sure that no part is wasted. Pigs are also often kept in Chinese homes because they create manure that fertilizes the family gardens. Some of the most well-known pork recipes are available here in the U.S. as well including Sweet & Sour Pork, Wontons, Dumplings, Chow Mein, and Spring Rolls. Below we have included my favorite recipe for Sweet & Sour Pork.
SWEET AND SOUR PORK (rasamalaysia.com)
INGREDIENTS:
1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying
MARINATE:
1 teaspoon soy sauce
1/2 teaspoon corn starch
1/2 teaspoon rice wine
FRYING BATTER:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
SWEET AND SOUR SAUCE:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
INSTRUCTIONS:
Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

United Kingdom

In the United Kingdom pork is a popular meat used in a large variety of dishes. Similar to America they often roast, fry, and barbecue their pork. Unlike most Americans they also utilize the pork belly frequently, the head for recipes such as Braised Pig’s Head and Pig’s Head Terrine. This usage of each part of the pig is often found in fine dining establishments, as well as in the rural homes that often come to mind. One common style of pork not often utilized in American cooking is minced meat. This easy recipe from Chef Jamie Oliver’s collection includes traditional minced pork.
Pork & Apple Sausage Rolls (Jamie Oliver Recipe)
INGREDIENTS
  • 1 leek
  • 1 Royal Gala apple
  • 4 sprigs of fresh thyme
  • 500 g minced pork
  • ½ teaspoon mustard seeds
  • 500 g puff pastry
  • 1 large free-range eggs
INSTRUCTIONS
  1. Preheat the oven to 200ºC/gas 6.
  2. Wash, trim and dice the leek, core and dice the apple, then pick the thyme leaves.
  3. Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
  4. Roll out the pastry to 1cm thick and 30 x 34cm. Halve lengthways and place a strip of mince down the center of each.
  5. Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
  6. Score the tops and bake for 20 minutes, or until golden and cooked through.

Australia

In Australia, the country is leading the way in pig care. The industry began to phase out sow stall back in 2010 and continues to strive towards breeding contented and healthy pigs. Farmers often recognize the pig as a vital part of their lifestyle. Pig producers use manure and effluent on their farms as fertilizer to improve their pasture and crops, some go a step further and capture the methane gases which are then converted to fuel. Australia’s pig herd health is one of the best in the world, their farms are free of many of the diseases that plague others around the world.
Many recipes traditional to Australia are lighter than some of the heavy American familiar dishes but are quite similar overall. They also utilize many similar styles to the United Kingdom, stemming from their immigration roots just as America employs its cooking styles from a wide variety on influencing countries.
Australian Ham Burger (pork.com/au)
INGREDIENTS
4 Briosche buns
4 Thick Sliced of Australian Leg Ham
4 Slices medium hard cheese (Jarlsberg is traditional)
4 Large Dill pickles, sandwich sliced
½ C Mayonnaise
2 T. Mustard Seed
2 tsp. Olive Oil
INSTRUCTIONS
  1. Heat a griddle pan over medium heat and grill the brioche rolls until golden and warmed through. Remove and set aside.
  2. Use the oil to grill the sliced ham on the griddle for 2 minutes on each side. Turn off the heat and stack the ham into 4 portions and top with Swiss cheese.
  3. Spread the base of each roll with seeded mustard and the top of each roll with a good dollop of mayonnaise.
  4. Transfer the grilled ham and cheese onto the base of each roll, top the cheese with a sliced dill pickle.
  5. Replace the top of the bun and serve immediately
I especially love the Australian Ham Burger, it is delicious and a lighter alternative for the traditional beef burger that is a summer staple. Each culture places different values and usefulness on various animals. Pigs are very popular and valued in so many cultures, even those where it may not be a staple on the dinner table but is within the community. I encourage you to click the links and take a look around at these and other recipes to inspire your taste buds.
When it comes to cooking, it’s a great area to take risks and go outside your comfort zone. Do you have any favorite recipes for pork? We are fans of family traditions here at Broadbent, please share your family favorites.

3 International Pork Inspiration

Pork is a meat prevalent in many dishes around the world. The majority of countries incorporate Pork into their culture and cooking in a variety of ways. There are a few countries whose primary religion do not partake in the eating of pork and often other meats where the consumption is the lowest. The highest rate of pork consumption actually takes place in China.

To expand on your pork recipe repertoire, we wanted to share these 3 recipes that are delightful and don’t take a culinary degree to bring the taste to your table.

China

In China, a large movement begin in late 1970’s after the government liberalized agriculture. Now China’s pork consumption accounts for nearly half of the entire world. Pigs in general are avidly found throughout the Chinese culture including Zodiac signs, the character for family, and as part of many celebrations.
From trotter to tail, the Chinese consume the entire hog. Each part of the pig is used in various recipes to be sure that no part is wasted. Pigs are also often kept in Chinese homes because they create manure that fertilizes the family gardens. Some of the most well-known pork recipes are available here in the U.S. as well including Sweet & Sour Pork, Wontons, Dumplings, Chow Mein, and Spring Rolls. Below we have included my favorite recipe for Sweet & Sour Pork.

SWEET AND SOUR PORK (rasamalaysia.com)

INGREDIENTS:
1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying

MARINATE:
1 teaspoon soy sauce
1/2 teaspoon corn starch
1/2 teaspoon rice wine

FRYING BATTER:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

SWEET AND SOUR SAUCE:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

INSTRUCTIONS:
Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

United Kingdom

In the United Kingdom pork is a popular meat used in a large variety of dishes. Similar to America they often roast, fry, and barbecue their pork. Unlike most Americans they also utilize the pork belly frequently, the head for recipes such as Braised Pig’s Head and Pig’s Head Terrine. This usage of each part of the pig is often found in fine dining establishments, as well as in the rural homes that often come to mind. One common style of pork not often utilized in American cooking is minced meat. This easy recipe from Chef Jamie Oliver’s collection includes traditional minced pork.

Pork & Apple Sausage Rolls (Jamie Oliver Recipe)

INGREDIENTS
  • 1 leek
  • 1 Royal Gala apple
  • 4 sprigs of fresh thyme
  • 500 g minced pork
  • ½ teaspoon mustard seeds
  • 500 g puff pastry
  • 1 large free-range eggs
INSTRUCTIONS
  1. Preheat the oven to 200ºC/gas 6.
  2. Wash, trim and dice the leek, core and dice the apple, then pick the thyme leaves.
  3. Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
  4. Roll out the pastry to 1cm thick and 30 x 34cm. Halve lengthways and place a strip of mince down the center of each.
  5. Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
  6. Score the tops and bake for 20 minutes, or until golden and cooked through.

Australia

In Australia, the country is leading the way in pig care. The industry began to phase out sow stall back in 2010 and continues to strive towards breeding contented and healthy pigs. Farmers often recognize the pig as a vital part of their lifestyle. Pig producers use manure and effluent on their farms as fertilizer to improve their pasture and crops, some go a step further and capture the methane gases which are then converted to fuel. Australia’s pig herd health is one of the best in the world, their farms are free of many of the diseases that plague others around the world.

Many recipes traditional to Australia are lighter than some of the heavy American familiar dishes but are quite similar overall. They also utilize many similar styles to the United Kingdom, stemming from their immigration roots just as America employs its cooking styles from a wide variety on influencing countries.

Australian Ham Burger (pork.com/au)

INGREDIENTS
4 Briosche buns
4 Thick Sliced of Australian Leg Ham
4 Slices medium hard cheese (Jarlsberg is traditional)
4 Large Dill pickles, sandwich sliced
½ C Mayonnaise
2 T. Mustard Seed
2 tsp. Olive Oil

INSTRUCTIONS
  1. Heat a griddle pan over medium heat and grill the brioche rolls until golden and warmed through. Remove and set aside.
  2. Use the oil to grill the sliced ham on the griddle for 2 minutes on each side. Turn off the heat and stack the ham into 4 portions and top with Swiss cheese.
  3. Spread the base of each roll with seeded mustard and the top of each roll with a good dollop of mayonnaise.
  4. Transfer the grilled ham and cheese onto the base of each roll, top the cheese with a sliced dill pickle.
  5. Replace the top of the bun and serve immediately
I especially love the Australian Ham Burger, it is delicious and a lighter alternative for the traditional beef burger that is a summer staple. Each culture places different values and usefulness on various animals. Pigs are very popular and valued in so many cultures, even those where it may not be a staple on the dinner table but is within the community. I encourage you to click the links and take a look around at these and other recipes to inspire your taste buds.

When it comes to cooking, it’s a great area to take risks and go outside your comfort zone. Do you have any favorite recipes for pork? We are fans of family traditions here at Broadbent, please share your family favorites.