This post is sponsored by Chef Camp, a culinary wilderness retreat north of Minneapolis-St. Paul on Sept. 1-3 and Sept. 8-10.
This Friday evening, gear up for the Fulton Beer Gran Fondo race and block party with the crew from Chef Camp at the Whole Hog Pig Roast.
Join top chefs (including Chef Camp’s chef-instructors Erik Sather from Lowry Hill Meats and Yia Vang from Union Kitchen) for a Tangletown Gardens pig roast featuring fire-roasted vegetables and a North Mallow s’mores bar. Tickets are $20 and include a Fulton beer.
At the Whole Hog Pig Roast, we’ll be serving a dish that includes pork roasted with flavorful tare sauce, fire-roasted vegetables, and Dumpling and Strand wild rice ramen noodles (made with rice harvested by the Red Lake Band of Chippewa Indians). If you’re a home ramen maker and / or pork roaster, this is one sauce you’ll want to add to your arsenal.
Tare Sauce
Yia Vang
1 cup water
1 cup soy sauce
½ cup mirin
¼ cup sugar
8 ounces smoked pork (or smoked bacon), chopped
8-10 ounces roasted chicken bones
Fresh ginger (about 2 Tbsp, chopped)
2 cloves of garlic, minced
3 Thai chilies, minced
½ cup honey or palm sugar
- Put all the ingredients save for chilies and honey in a pot and bring them to a simmer (do not let it boil). Remove pot from heat and let the sauce steep for 30 minutes.
- Strain the solids from the liquid and add the honey and chilies.
USE: Put half the tare into a baking pan and add 1/2 Cup of water. Put the pork belly in the pan and and cover with tin foil and put it in a 300 degree oven for 1.5 hrs. After you pull it out of the oven, save the sauce, baste the pork belly with the remaining sauce, and crank the oven to 450 degrees and put the pork back in for 15 minutes (or until it’s dark golden brown). Cut up and serve.
