the pork course 3/20/2010

double h farms pork loin, bbq brined, slow cooked, brushed with korean black garlic bar-b-que sauce, roasted sweet potatoes, collards, southern skillet corn bread, baby kale and red mustard. once again a nod of appreciation to mccrady’s for the sharing of the recipe for the black garlic sauce. a year or two ago, jeremiah langhorne brought some of that fermented black garlic to work with him, and quite honestly we couldnt figure out what to do with it (that stuff is pretty nasty on it’s own!).

Published in: on April 1, 2010 at 11:55 am  Leave a Comment  

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