Main Dish
Crépine de Porc (Louisiana Style)
Fog Crest Vineyard
7602 Occidental Rd.
Sebastopol, CA 95472
fogcrestvineyard.com
- RECIPE YEAR: 2018
- YIELD: Serves 4
- PAIRS WELL WITH: Rosé
The crépine from pork is used in charcuterie for culinary preparations such as pâtés and crepes. We pair this crépine de porc with our rosé of Pinot Noir.
Ingredients:
- 1 pound pork loin, ground
- 1 tablespoon minced garlic
- 3 green onions, finely chopped
- 2 tablespoons roughly chopped fresh flat-leaf parsley
- 2 teaspoons Worcestershire sauce
- 1 teaspoon horseradish
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Tabasco sauce
- 2 ounces pork caul fat, well cleaned and cut into 4 equal pieces
- 1 baguette, sliced and toasted
- 1/4 cup mayonnaise
Directions:
In a large bowl, combine the ground pork, garlic, green onions, parsley, Worcestershire sauce, horseradish, cayenne pepper and Tabasco sauce. Divide into 4 equal portions and shape into patties. Wrap the patties in the caul fat Prepare a medium-hot fire in a grill. Grill the patties, turning once, until cooked through, about 5 minutes per side. Serve on crusty toasted bread with a generous amount of mayonnaise.
