from the Eater-SFA doc Muddy Pond Sorghum
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 by1504 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.
Pork with Citrus Sorghum Glaze
Citrus Sorghum Glaze
| Servings | cup |
- 1/2 juicy Persian lime
- 1/4 juicy Meyer Lemon
- 2 tbsp sorghum or to taste
- Salt and Pepper to taste
- 1 peeled garlic clove optional
Ingredients
| |
- 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.
- 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.