Recipes

Mangalitsa Pork Recipes

Presented by Acorn Bluff Farms

Cooking Mangalitsa pork results in a delicious experience, but finding the right recipes to cook Mangalitsa pork is key! We raise Mangalitsa pork on our farm in Iowa, and one of our Founders, Kenan Todd, has partnered with some terrific chefs to collect recipes to ensure delicious Mangalitsa pork every time. 

Jowl Bacon Carbonara

Ingredients:

½ package Mangalitsa Jowl Bacon or Mangalitsa Jowl Bacon Ends

1 Lbs. Angel hair or spaghetti pasta 

1 Tbsp olive oil 

4 large egg yolks 

3 Tbsp salt 

Parsley for garnish 

Salt and pepper to taste 

2-3 oz grated parmesan plus more for serving 

Directions: 

1. Bring 4 quarts of salted water to a boil, add the noodles and cook according to directions on box
2. Combine the egg yolks and a pinch of salt and whisk until smooth. Add the parmesan and black pepper and whisk until smooth. 
3. Dice Bacon into ¼ inch pieces, cook over medium heat until slightly crispy, it is essential that steps 1 and 2 are completed so the pasta can directly removed from the water and tossed in the bacon grease
4. Turn heat on bacon off and remove from heat. Drain the majority of bacon grease, leaving just a thin layer.
5. Remove the noodles from the water and place directly into pan with bacon, tossing to coat
6. Once pasta is evenly coated, use tongs to toss in egg mixture, until a creamy sauce has coated the noodles, add reserved pasta water if necessary to obtain a creamy consistency. 
7. Garnish with parmesan and parsley and serve.

Lemon Rosemary Garlic Pork Chops

Ingredients:

2 Mangalitsa Pork Chops

Kosher Salt

Fresh Ground Black Pepper

Fresh Rosemary

One Lemon

Directions:

1. Preheat the oven to 250*F and set a wire rack inside a rimmed baking sheet. 

2. Pat the pork chops dry and season with salt and pepper.  Then add some fresh rosemary, fresh squeezed lemon juice, and a little lemon zest.

3. Roast until the pork chops reach an internal temperature of 135*F.  If you cook them beyond, you are unnecessarily drying out the meat and not giving the Mangalitsa pork chop the homage it deserves.

4. Heat a cast iron skillet over high heat.  No need to add oil as the pork fat will provide ample fat for searing.  Once adequate temperature is reached, place the pork chops in the skillet, with a sprig of rosemary. Sear until a golden crust is formed, turning once. 

5. Remove from skillet to cutting board and rest.  Most recommend letting pork chops rest 5 minutes, but I find they are more tender after a longer rest, waiting up to 10 minutes before slicing into them.

Tuscan white bean and sausage soup 

Ingredients: 

• 2 –8 oz cans of Cannellini beans 
• 1# Mangalitsa Italian Sausage 
• 1 yellow onion medium diced 

• 1/3rd Cup dry white wine 
• 2 bay leaves 
• 6 cups chicken stock 
• 3 cups chopped kale 
• 2 tsp Italian seasoning 

• 2 tsp minced garlic 
• Salt, Pepper, and red pepper flakes to taste 
• Parmesan to garnish 

Directions: 

1. Dice Garlic and White Onion
2. Place Sausage in dutch oven over medium heat and brown. Cook until juices begin to caramelize and stick to the bottom creating a fond.  
3. Add the onion and garlic, stir and cook until the onions become translucent, add the white wine to deglaze the bottom of the pan, scraping with a wooden spoon to lift the fond from the bottom. Add the salt, pepper, Italian seasoning, red pepper flakes, and chicken stock. 
4. Drain the canned beans and add to the dutch oven, turn the heat to high and bring to a boil, once boiling, reduce heat and bring to a simmer. Using a potato masher or slotted spoon, smash roughly 1/4th of the beans to give the soup a creamier texture. 
5. Add chopped kale and simmer for 15-20 minutes until the kale is tender. 
6. Ladle the soup into bowls and garnish with grated or shaved parmesan, serve immediately.