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
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
- Bring 4 quarts of salted water to a boil, add the noodles and cook according to directions on box
- Combine the egg yolks and a pinch of salt and whisk until smooth. Add the parmesan and black pepper and whisk until smooth.
- 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
- Turn heat on bacon off and remove from heat. Drain the majority of bacon grease, leaving just a thin layer.
- Remove the noodles from the water and place directly into pan with bacon, tossing to coat
- 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.
- Garnish with parmesan and parsley and serve.
Lemon Rosemary Garlic Pork Chops
Fresh Ground Black Pepper
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
- 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
- Dice Garlic and White Onion
- Place Sausage in dutch oven over medium heat and brown. Cook until juices begin to caramelize and stick to the bottom creating a fond.
- 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.
- 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.
- Add chopped kale and simmer for 15-20 minutes until the kale is tender.
- Ladle the soup into bowls and garnish with grated or shaved parmesan, serve immediately.
Old fashioned lard biscuits
2 cups all-purpose flour plus more for dusting
1 ½ tsp kosher salt
1 Tbsp baking powder
¼ tsp baking soda
6 Tbsp of chilled lard
1 cup of cold buttermilk
- Preheat oven to 450°F, grease baking sheet with butter. Measure out all ingredients and prepare a work surface.
- In a mixing bowl whisk the flour, baking powder, baking soda, and salt together. Add in the lard and cut into the flour with a fork. Add in the buttermilk and stir with a wooden spoon just until combined. Flour your work surface, add the dough and with floured hands combine the dough into one mass. It will be a very wet dough. Use your hands and pat the dough out into a rectangular shape. Cover with plastic wrap and refrigerate for 15 minutes.
- Return the dough to a floured work surface. Using a floured rolling pin roll out the rectangle to 1 inch thickness making sure to keep the shape. Fold in half, flip over and pat down the dough again. Roll out and repeat this process 2 more times.
- Using a 3-inch cookie cutter, cut the biscuits and place on the greased baking sheet making sure to have them touching. Place directly in oven, or freeze for 10-12 minutes.
- Brush buttermilk over the top before placing in the oven. Bake for 13-15 minutes until the biscuits have risen and have a golden-brown crust.
- Remove from oven and rest for 5-10 minutes. Serve with butter or sausage gravy.
Seared pork chops with a creamy mushroom & herb sauce.
1/3 cup Dry White wine
1 cup cream
1 Tbsp flour
2 Tbsp butter
1 tsp Soy Sauce
2 tsp Worcestershire Sauce
1 tsp Asian Fish Sauce
2 tsp Dijon mustard
1 Tbsp each of fresh rosemary and thyme
1 Tbsp minced garlic
Kosher Salt and pepper to taste
5-7 cleaned and sliced cremini mushrooms
1 small minced shallot
1 Tbsp lard or butter
- Preheat the oven to 250 °F, generously season the pork chops on both sides with salt and pepper.
- Place seasoned Mangalitsa Pork Chops on a rack over a pan in the oven until they reach an internal temperature of 135°.
- While the Mangalitsa Pork Chops are in the oven, dice the garlic, shallots, fresh rosemary & thyme, mix Dijon Mustard, Soy Sauce, Worcestershire, and Fish Sauce in a separate container and set aside.
- Heat a sauce pan to medium heat, melt 1 Tbsp Lard or Butter
- Add mushrooms and saute for 2 minutes, then add fresh minced herbs, cook for 2 more minutes, then add diced garlic and shallots, cook for an additional 2-3 minutes, the shallots should be translucent.
- Deglaze the pan with the wine, using a wooden spoon to scrape the bottom. Reduce heat and add flour when wine has reduced by half, stirring constantly to avoid burning.
- Once flour has been incorporated, add the Dijon, Worcester, Soy, and Fish Sauce mixture while whisking.
- Slowly add cream until fully incorporated, remove from heat, cover, and set aside.
- Remove Mangalitsa Pork Chops from oven once they have reached desired doneness of 135°.
- Heat a cast iron to high heat with 1 Tbsp butter. Let pork chops rest for 5 minutes while the pan heats.
- Place pork chops in cast iron and sear both sides until golden brown about 1-2 minutes per side.
- Serve Pork Chops with a healthy serving of cream sauce on top and Enjoy!