Curried Pork

Here’s another great recipe from our Executive Chef, Nick Seccia. Enjoy!

Curried Pork
Serves six

3 lbs. cubed lean pork from the shoulder or leg (we think pork from a local farmer works best)

Marinade
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon ground sumac
1 Tablespoon ground tumeric
1 Tablespoon ground oregano
1 Tablespoon dark chili powder
1 Tablespoon ground black pepper
1 Tablespoon kosher salt
2 Tablespoon brown sugar
¼ cup honey
¼ cup water
1 Tablespoon minced garlic
1 large yellow onion peeled and diced

1. Warm all of the spices together in a dry sauté pan over medium heat until a good aroma develops but do not burn.
2. Combine the rest of ingredients with the spices and mix in with the pork, coating completely
3. Cover and refrigerate for 48 hours

Sauce
2 cups chicken stock
1 cup plain low fat yogurt
Lime juice from 1 lime
½ dried whole cayenne chili crushed or 1 Teaspoon red pepper flakes
1 Tablespoon fresh cilantro chopped fine
Salt and pepper to taste

1. Drain pork, heat a deep pot on high heat and add 1 tablespoon of vegetable oil then add the pork sear the pork until browned on all sides
2. Add the chicken stock and simmer for about thirty minutes or until the meat is fully tender
3. Add the remaining ingredients, reduce heat to low and simmer for about ten minutes or until the sauce is thick and coats the pork

Pork and Apple Pie

This recipe comes from our Executive Chef Nick Seccia. Enjoy!

Pork and Apple Pie
As served at the Eagle Tavern, Greenfield Village
The Henry Ford
Serves six

3 each Bacon slices diced
1 Tablespoon of butter
3 Tablespoon of flour
4# Pork diced 1 inch by 1 inch
3 Apples peeled cored and cut into wedges
1 cup carrot diced
1 cup onions diced
1 cup celery diced
As needed Kosher salt
As needed White pepper ground
1 teaspoon thyme fresh chopped
1/8 cup sherry
1/4 teaspoon cinnamon ground
1 Quart apple cider
2 Quart pork or chicken stock or broth
1 each Baked nine inch pie shell

• Season the pork with salt and pepper and set aside
• Starting with a cool pan, add bacon and place over medium heat. Cook until the bacon is crisp and the oils are rendered out
• Add the pork to the bacon fat and cook until the bacon is golden brown
• Add the butter, carrot, onion, celery and thyme; cook until the vegetables are tender. Add in the flour and cook while stirring for about 2 minutes
• Add the sherry, cider, cinnamon and broth, reduce heat to low and simmer for about 20 minutes until the pork becomes tender and the broth has thickened. Season with salt and pepper if needed
• Serve in a deep bowl with crumbled pie shell on top.

We use Michigan raised apples, cider, and locally raised natural pork in our pork pie and recommend anyone who cooks this recipe to do the same for best results.