Poultry. One of the decision making of any given day for me and mostly everyone that’s either cooking or eating. Let’s face it, I’m talking about you too. Chicken, fish, beef, pork. Which one to choose. Today I want to share with a story.
While in Minnesota a couple of weeks ago I had the pleasure of learning about pig farming. From the breeding process, to actually seeing how the cuts of pork are broken down, to the tasty dishes on our plates.
On our last day of the #PassThePork tour, we headed to Kitchen in the Market in downtown Minneapolis to witness the fabrication of a half pig by Neel Sahni, the Manager of Foodservice Marketing & Innovation for the National Pork Board. Some of the cuts he taught us that day inspired today’s recipe, pan-grilled fig and peppers pork galettes.
Grilled marks makes every dish look pretty and tasty.
The combination of sweet and savory is always a favorite in my house and maybe in yours too. The fig preserve gives the pork a special flavor that will make this recipe one you will want to make over and over. Think; dinner party, holiday guests, at home date night, special celebration or just because you want something different than the usual meal.
If you are anything like me, someone with lots of questions related to the food I cook with; specially poultry, I just want you to know that I’ve got you! You can either share them in the comments below or search on the links available here for even more researched answers. I want you to feel confident about the food you are cooking for your family and friends.
National Pork Producers Council
Real Pig Farming
National Pork Board
Best Food Facts
Pork: Be Inspired
If you any other resource that is not listen here and it’s one you trust and support feel free to leave it on the comment section below. We love learning from one another.
Disclosure: My trip and expenses were covered by National Pork Board as part of an initiative to connect influencers, farmers and vets together. As always, all thoughts and ideas found here are entirely my own.