Now here in the South, we are fond of pork. Bacon, pork chops, pork ribs and even fatback “bacon” is used to favor and season everything from beans to greens.
So we saw this ramp recipe featuring pork butt and our favorite wild food, we just couldn’t resist.
- Wild Boar Butt steaks (1 or less per adult) [if you can’t find wild boar the store brought pork butt will do in a pinch!]
- Tomato sauce (enough to cover)
- 1 bunch of wild leeks/ ramps [if you don’t have any, replace with our dried ramp seasonings or ramp flakes]
- Coarse pepper (I use the spice grinder to quickly blitz – most pieces are about half a kernel in size).
- A glug or two of either white wine OR 2-4 teaspoons of cider vinegar (I prefer the vinegar)
- 6 bay leaves (I know that’s a lot!)
- Chipotle (as much as you dare). You can use dry or the stuff in adobo; the more you use, the smokier it will get. Morita peppers would also be awesome in this dish.
- Dried oregano (I like lots)
- Turn oven to 300.
- Toss everything but the meat and paprika into a large oven-safe pot (preferably with a lid). Place in oven (no need to pre-heat).
- Place a heavy pan (cast iron is best) on your stove and turn the temperature close to high. You want it to get really hot.
- As the cast iron pot comes to temperature, season the steaks with paprika and salt.
- As the pan begins to smoke, lay the steaks into it. Sear until brown (60-120 seconds per side).
- transfer the steaks into the pot with the sauce, cover and cook for 3-4 hours until it begins to fall apart.
- Serve with rice or other sides (we chose these mashed yams with apples as they were a natural pairing.
Read the original recipe here> Braised Wild Boar Butt Steak and Ramps. I have learned more about meat in the last 3 years than I have my whole life. My biggest learning: there’s still lots more to learn. We’ve virtually eliminated purchasing most of … http://wellpreserved.ca5/4/12