Wild Pork and Beans with Green Onion Cornbread
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This dish was created with the wild pork meat supplied from a Paso Robles, CA hog hunt earlier in the summer. I was given a portion of the ribs containing the loin which is commonly known as the back strap. The back strap runs the length of the spine on the top side. I placed the remaining bones and trimmings in a stock pot which will be used for soup stock in later recipes.
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Wild Pork and Beans with Green Onion Cornbread
4
servings30
minutes3
hoursKeep the screen of your device on
Ingredients
- Beans
1/2 pork back strap, cubed
Smoked salt
Ground black pepper
Garlic powder
2 cups dried black beans
2 cups dried black-eyed peas
2 tablespoons grape seed oil
1/2 cup finely diced yellow onion
4 minced garlic cloves
4 cups wild game stock
1 can Rotel
Smoked paprika
Liquid smoke
- Cornbread
1 box Jiffy cornbread mix and the ingredients needed
1 ear of corn, with kernels cut off
1 bunch of scallions, diced
1 teaspoon white clover honey
Preparation
- Beans
- Cube the back strap was cubed
- Season heavily with ground smoked salt, ground black pepper, and garlic powder.
- Place meat in a zip lock bag to soak overnight. Also, soak two cups of dried black-eyed peas and two cups of dried black beans in water overnight.
- Add two tablespoons of grape seed oil to a large stock pot and bring to medium-high heat.
- Add the cubed pork, ½ cup of finely diced yellow onion, and 4 minced garlic cloves.
- Sear the pork until you begin to see the blood run out of the meat.
- Add 4 cups wild rabbit stock, black beans, and black-eyed peas
- Bring ingredients to a boil and reduce to low heat
- Add one can of Rotel
- Add 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, and a dash of liquid smoke
- Allow mixture to simmer for 3 hours uncovered, stirring occasionally
- Cornbread
- Follow the directions on the Jiffy cornbread box, adding the corn and green onions.
- Rub the top of the cornbread with the clover honey as soon as it is removed from the oven and let it cool for 5 minutes.
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