Q&A (2)This delicious smothered pork can be prepared from start to finish in 4 hours.
Courtesy of Chef Mark Cleveland
| Serves 4 to 8 per small bag |
| 2 1/2 to 3 Pounds Choice Organic Pork |
| 8 Ounes Portobello Mushrooms, cut into large wedges |
| 24 Ounces Southern Organic Bacon Dripping Butternut Squash & Black Pepper Gravy* |
| (*Optional) 1 Cup Dried Mushrooms, reconstituted (Shiitake, porcini, himematsutake, morels, etc. or a mix) |
| *Southern Organic Bacon Dripping Butternut Squash & Black Pepper Gravy |
| ½ Cup Organic Bacon Fat (bacon drippings) |
| 3 Tbs Butter |
| 1 Large Onion, fine diced (about 2 cups) |
| 1 Tsp Black Pepper |
| ½ Cup Flour (feel free to use left over flour from the pork dredge** recipe) |
| 1 ½ Cups White Wine, Dry Vermouth or Fine, Cream or Amontillado Sherry |
| 1 Quart Vegetable Broth, low sodium (use the dry exotic mushroom soaking liquid too) |
| 1 Quart Buttermilk or Crema |
| 1 ½ Cups Butternut Squash Puree |
Saute onions & black pepper in the bacon fat & butter until tender over med heat, about 5+ mins. Stir in the flour and cook for about 2 mins. Slowly whisk in the sherry, broth & then buttermilk or crema. Stir well until smooth, about one minute. Stir in the butternut squash puree. Cover, reduce heat to low & simmer for about 30 mins, stirring occasionally.
| **Southern Flavorful Pork Dredge |
| 2/3 Cup Flour |
| 2 Tbs Cornmeal or Grits |
| 1 Tbs Smoked Paprika |
| 1 Tbs Sweet Paprika |
| 1 ½ Tsp Black Pepper |
| 1 Tsp Salt |
| (Opt) 1 ½ Tsp Garlic Powder |
Stir to combine and lay out on a plate. Dredge favorite pork cuts on both sides. Shake off excess.
