2 lbs pork neck chopped (or shoulder, or butt)
1 onion peeled and chopped
1 14 oz can coconut milk (not light)
3 cups stock (chicken, pork, turkey)
1 Tbsp coconut sugar, cane sugar (if you want)
1.5 Tbsp soy sauce (to taste)
1.5 Tbsp fish sauce (to taste, we never used it)
1 green chili finely chopped
For the Curry:
1 lemongrass stalk crushed and finely chopped
2 kaffir lime leaves shredded (I have not used)
1-2 red chilis seeded and finely chopped (I use a green chili with the onion cooking phase instead)
1 piece 1/2 in ginger peeled and grated (or more to taste)
3 garlic cloves peeled and chopped
1 tsp ground cinnamon
2 tsp ground coriander
salt and pepper
2 Tbsp olive oil
1. First, you begin to make the curry paste. Combine the lemongrass, shredded lime leaves, chiles, ginger, garlic, cinnamon, and coriander with a good pinch of salt and several grindings of pepper into a small food processor or using a mortar and pestle. Add in the olive oil at the end to make it into a smooth paste.
2. Heat olive oil in a heavy bottomed pan, or dutch oven, and brown all sides of the meat for about 5 minutes. This may take multiple batches depending on your amount of meat. Remove and set aside. Add more oil to the pan and cook onions and green chilis, if using, and cook about 4 minutes until tender.
3. Add in the curry paste, stirring until it mixed well with the onion in the pan. Add cooked pork back into the pan, stirring to also coat it in the curry paste. Add in the coconut milk, stirring thoroughly and scraping edges and bottom of the pan.
4. Add the stock and mix that well in the pan. Add in the lime leaves (if using), sweetener (if using), soy sauce, and fish sauce. Taste. Add in salt and pepper to taste, or add in more soy sauce, or fish sauce.
5. Bring to a boil, then simmer gently for an hour or more, depending on the cut of meat, until the sauce is thick and flavorful. Serve over rice, and with naan. Naan is our favorite curry dish accompaniment.
Adapted from Hungry Forever's adaptation of Gordon Ramsay's recipe for Pork Neck Curry.
In our house we also have this dinner with naan and here is our favorite recipe from the Half Baked Harvest site:
As the temperatures this past week we had the opportunity to process our first American Guinea Hog together on the farm.
"Sir Loin" was always an established dinner pig when we thought of raising homegrown pork, so there were no misconceptions on his final destination.
We knew going into this breed that they are considered a lard pig, and not a bacon pig. There are 2 trains of thoughts for defining pigs in general, there is the label of lard pig and the distinction of a bacon pig. A lard pig, is well, a pig that produces a lot of lard for baking, soap making, candle making, and cooking. They are typically squatter and slower to grow. A bacon pig is usually longer and leaner than a lard pig with more muscle and fast growing.
We slaughtered on site, and hung the halved pork for 2 and 7 days to see the difference in flavor and texture of the meat. We monitored day time temperatures and have a great week of very cold weather and snow.
After thoroughly reading Adam Danforth's book Butchering Poultry, Rabbit, Lamb, Goat & Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Hours of You Tube Bon Appetite breakdowns of pork, and Scott Rea's amazing videos of butchery, Ian took up the knife, and I labeled weighed and packaged.
We used just about everything from the pig, rendering lard, cuts of pork, grinding for sausage and also for dog food, as well as retaining all bones for the dogs also.
Raising American Guinea Hogs has been a great experience for us. These pigs are rarely picky on what they eat and when we are milking all of our goats in the summer months they have the ability to consume all the excess milk that is produced on the farm. They are friendly and easy to move around, and produce wonderful meat and vast amounts of snow white lard.
The lard we use in baking, cooking, and for our goat's milk soaps.
We currently have a breeding pair of AGHA (American Guinea Hog Association) Registered pigs and are expecting a Winter 2018 farrowing.
Do you know what is coming? Winter. Finally we have some winter weather here in Southern Oregon, usually we've have a few snow storms by now but this is our first of the season.
As the temperatures dip and our feathered friends cannot go out as much as they would like to, there are a few things we can do as poultry parents to help them out.
Helping our hens out in the winter, or late late fall in this case, can keep your flock healthy and keep your flock productive.
So this year I realize that I am very thankful for a family that farms together. No matter how many times I show up with another animal, or decide to raise another breed of animal, the family still puts up with it. Those tiring days of kidding where one or two or three goats end up in our house and there are hours a day of bottle feeding, they all fade away as fall and winter come upon us.
As we turn to thoughts to next year, I can only wonder what new adventures and challenges will come up. But at the end of the day, when we put up our hats and coats, and lay our bogs at the door and sit down to dinner or a cup of tea we figure it was all worth it. We wake up to our tomorrows to do it all again.
Kanzi is the newest addition to the farm. Kanzi came to us from an organization in the state of Oregon called the Oregon Cougar Action Team (ORECAT) for short, and they have a program where they are looking to place livestock guardian dogs with farmers. She is a Maremma/Pyrenees cross pup who is currently 12 weeks old. We have Kanzi as well as our adult Anatolian, Crispin.
Crispin, our mature Anatolian Shepherd
Livestock guardians are an imperative addition to our farm, since we are surrounded by National Monument and all fauna that comes with vast amounts of open space. We would prefer to live harmoniously with our wild neighbors, but sometimes they range a little too close in for comfort and these guardian dogs keep our livestock safe from them.
Cougars are regular "walkers" around here, the name I give predators that are making their loops close in to where we live, and the livestock guardian dogs barking along perimeter fences have deterred cougars, wolves, and coyotes from breaching the fence lines so far.
The addition of sheep on the farm may also increase predators along fences, because if there is one thing I have learned from livestock, is that sheep are the number one that predators would like to pick off first. They are one of the tastiest animals here, from my own experience.
We are hoping that the addition of Kanzi, as she grows up, will push our night walkers farther back into the forest versus ranging closer into our pasture areas.
We have fully field fenced pastures and barns for livestock so they are closed in at night also as predator deterrence.