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January 16, 2013
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Apple-Ginger Pork and Buttery Corn by Windthin Apple-Ginger Pork and Buttery Corn by Windthin
In a bowl, mix 2 tbsp coconut flour, 1 tbsp Gillian's original gluten-free breadcrumbs, 1 tbsp Ener-G gluten-free breadcrumbs, 1/8 tsp ground sage, 1/4 tsp Ceylon cinnamon, 1/4 tsp ground marjoram, and 1 tsp rosemary leaf powder. Make sure all is mixed thoroughly and any clumps broken up. Next, take a small skillet and place on large burner. Fill a 1 cup measure 1/4 of the way with Angry Orchard apple-ginger hard cider, top off to 1/3 with honeycrisp apple wine. Place in skillet, add 1 tbsp olive oil, and swirl around a bit by hand. Set head to medium (4). When the liquid starts to boil regularly, take 1.15 lb boneless pork stew meat, cover each piece with flour mixture, and add to skillet.

Mix the pork well. Don't be afraid to stack pieces on top of each other; by the time you get all of the meat in, the liquids will have been absorbed by the breading, so stir regularly. Take 1 stick of white sage honey, drizzle over pork, and stir well. Place any remaining flour mix in a medium-large saucepan with one 15.5 oz can each golden and white hominy, 1.5 tsp kosher salt, 1/2 of a 14.4 oz. bag of frozen white pearl onions, and about 2-3 tbsp Earth Balance Soy Garden buttery spread. Stir together and set heat at 5.5, medium-high.

When pork begins to blacken here and there, drop heat to 2.5. At the same time, hominy should be boiling. Let it boil for 15 minutes, then stir one 14.75 oz. can cream-style golden corn and 1 tbsp oregano leaf. Serve side by side, salting pork to taste. We had some Angry Orchard Apple Ginger cider along with, naturally.

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