Muddy Pond Sorghum and a Versatile Glaze

As I’ve said before I’m a sucker for a good story so imagine my intrigue when I saw that Eater and the Southern Foodways Alliance are partnering up on a docu-series.  First up is this gorgeous look at one Mennonnite farmer’s sorghum operation in Tennessee by 1504 Pictures.  Muddy Pond Sorghum is a old time product made in an old time way.  And as you see in the documentary, there really is a muddy pond.

thirty-two sticky coppery ounces of complex sweetness

I have to admit I’d never tasted sorghum syrup before so the second I saw that drip of syrup coming out of the threaded opening.of the tank I was placing my first order for a 32 oz.  jug of the stuff.  Just what I need, another form of sugar to love.  For about a week I ate it poured over yogurt and granola until I understood the flavor profile.  I also tried it on pancakes instead of maple syrup.  It’s more complex than either golden syrup or corn syrup and has no bitterness like some molasses does.  Instead it has a high note that’s lemony but with a distinct butteriness.  You can’t discount the sheer beauty of the thick coppery stuff as it oozes off a spoon.  The color and texture push you to pour it on everything.  I hear biscuits are the apotheosis of the sorghum game.  Scroll down for Citrus Glaze Recipe.

Using Sorghum with Peads and Barnetts Pork Collar

Instead I decided to pair the complex sweetness with some tart citrus to glaze Peads and Barnetts’ pork collar steak.  Peads and Barnetts is Oliver Wooley’s SoCal pig project. He raises a Middle White – Mangalitza cross.  The meat of the collar steak cut is so red that for weeks I forgot it was pork.  Every time I opened the freezer and saw the package of compact steaks I thought I was looking at ribeyes.  The richly marbled meat is stupendous on its own but I thought I would try a glazed carnitas situation.  I use my wok a lot when I want a good hot surface for a deep sear.  I also love how the shape of the wok bowl allows frying to happen with a relatively small amount of fat.

I simply started the fattest pieces of pork in the wok first, over medium heat then once some of the fat rendered I threw in the rest which had been liberally seasoned.  Just before the pieces were done to my liking I poured 1/4 cup of the glaze over the browned meat creating a redder, deeper rich color and a touch of sweetness.  We ate the glazed pork with tortillas and salsa, but they would be great with black beans and rice.

Citrus Sorghum Glaze

Citrus – Sorghum Glaze
The perfect slightly sweet citrus glaze. Can be either a marinade for raw meat or a glaze for cooking meats. Also good on fruit or as a table condiment.

Course: Condiment
Cuisine: Criollo

Ingredients
1/2 juicy Persian lime
1/4 juicy Meyer Lemon
2 tbsp sorghumor to taste
Salt and Pepper to taste
1 peeled garlic clove optional

Instructions
1. Juice the citrus into small mixing bowl. Add sorghum and seasoning to taste. If using garlic mince it or grate it using a microplane into bowl. Stir well until sorghum is completely combined.

2. Use a a marinade on raw meat or a glaze on meat part way through cooking. Can also be used as a condiment at the table.