Light and lively with only 10% alcohol (I'm going back for more to drink during some of those long brunches I plan to have over the holidays) this Riesling is a great match for all the pork I have in my freezer.
Mussels with ground pork, chilis, white wine, cream, lots of garlic.
Since discovering Donegal Heritage Farm my kitchen has become redolent with the aromas of roasting meat. Local farmers Johanna Zoomers and Tom McCullough produce organically raised pork, lamb and chickens with delivery available in the Ottawa Valley.
Asian inspired pork stew thing.
It's not so pretty, but it was very delicious. Perfect for the first day of winter: warming, heart warming. It's a pork shoulder that's been braised in some wine and garlic, left to cool, the stock strained from the pot (along with the fat). Onions, carrots, cabbage, more garlic, loads of ginger, the shredded pork shoulder, the strained stock all go back into the pot with some fish sauce, lime juice, soy sauce. It all gets heated through until the veg is cooked the way you like it - with braces on my teeth everything is pushed to the soft stage of done these days. Toss in some bean sprouts at the last minute and serve over rice with Sriracha on the side.