Page 72 - Fall2011

PROSCIUTTO AND MELON APPETIZER about five minutes per side or until the livers are cooked through.
Serves 4
PORK AND BROCCOLI STIR FRy
This makes an elegant and easy appetizer; Serves 4
it's equally delicious served for lunch, perhaps
with the addition of some thinly sliced Parmesan 1 pound pork, cut into small strips
cheese. 1/2 cup vinegar (any type)
Prosciutto is an Italian word for ham. In 1 cup chicken stock
English, the term prosciutto usually refers to a 1/4 cup naturally fermented soy sauce
dry-cured ham that is thinly sliced and served 1/4 teaspoon red chile flakes
uncooked; this style is called prosciutto crudo 1 tablespoon grated fresh ginger
in Italian and is distinguished from cooked ham, 2 cloves garlic, finely chopped
prosciutto cotto. The ham is rubbed with sea 1/4 cup rice or red wine vinegar
salt and allowed to age from nine months to two 2 teaspoons Rapadura
years, resulting in mellow, delicious flavors. 2 tablespoons lard
Be sure to have your prosciutto sliced for 1 bunch green onions, cut into 1-inch pieces
you, rather than purchase it pre-sliced in pack- 2 red peppers, seeded and cut into thin strips
ages. Find a deli that will keep all the fat on the 2 cups broccoli florets
ham—some stores, like Whole Foods, cut the 1 tablespoon arrowroot dissolved in 1 tablespoon water
fat off, thereby wasting the most flavorful and
nutritious part. Place pork in a bowl with vinegar and marinate for several hours.
Drain and dry well with paper towels. Mix stock, soy sauce, chile flakes,
16 thin slices of freshly sliced prosciutto ham ginger, garlic, rice vinegar and Rapadura and set aside.
1 ripe cantaloupe Heat lard in a cast iron skillet or wok over medium high heat. Stir fry
2 limes pork until moisture evaporates and the pork browns. Add green onions,
red peppers and broccoli and stir fry for several minutes, until vegetables
Cut the cantaloupe into wedges, rind re- soften slightly. Add sauce mixture and bring to a boil. Add arrowroot
moved. Cut the limes into quarters, lengthwise. mixture and boil vigorously until sauce thickens. Serve immediately. This
Arrange the prosciutto slices artistically on goes well with brown rice. (Recipe from Eat Fat Lose Fat.)
4 large plates with cantaloupe slices and lime
wedges. SHREDDED PORK
To eat the proscuitto, first squeeze lime juice Makes about 4 cups
on the melon and ham slices, then garnish with
freshly ground black pepper. about 3 pounds pork butt or fatty pork meat,
including organ meats such as heart
CHICKEN LIVERS WRAPPED IN BACON 1 cup vinegar
Makes 24 1/2 cup lard
4 tablespoons chile powder
8 chicken livers from pastured chickens 2 teaspoons dried oregano
8 pieces no-nitrate thinly sliced bacon 4 cloves garlic, minced
1 small can water chestnut slices 1/2 cup tomato paste
1 cup naturally fermented soy sauce 2 cups beef or chicken broth

Trim the chicken livers, dry well and cut Cut pork into 1-inch cubes and marinate in vinegar about 24 hours,
each into three pieces. Wrap each piece with one refrigerated. Dry cubes well and brown in hot lard in a large flame-proof
half slice of water chestnut and 1/3 piece of ba- casserole. Add remaining ingredients and bring to a boil. Reduce to a
con, secured with a toothpick. Place in a baking simmer and place in a 350-degree oven, with the lid slightly askew so
dish and marinate refrigerated for several hours moisture can evaporate. Bake several hours until the liquid is reduced to
in the soy sauce. about half. Shred the pork with a fork or knife. This is a great filling for
To serve, place on a broiler pan and broil tacos, burritos, enchiladas, tostados and other Mexican dishes.
72 Wise Traditions FALL 2011 FALL 2011 Wise Traditions

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