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Forks & Corks Local Dish: The Mar Vista’s Beer-Braised Wild Hog Sliders

mar vista smMar Vista Anthony Cucci General ManagerMarVistaLogo Sm

Sustainable and savory, the 2016 Forks & Corks dish from The Mar Vista exemplified the eatery’s eco-friendly stance on food sourcing. Tasters at the January event delighted in the juicy, beer-braised wild hog sliders with homemade pickles. “The wild hog is local, from Punta Gorda, and it is some of the best-tasting meat ever,” says restaurateur Ed Chiles. “It’s not gamey, has no fat and is so flavorful. It’s local and not altered, and that’s what makes it so good.”

 
BEER-BRAISED PUNTA GORDA WILD HOG SLIDERS WITH HOMEMADE PICKLES
Ingredients:
For curing the wild hog:
1 5-pound hog or pork shoulder
2 cups salt
1 cup sugar
For flavoring the hog:
2 cups beer
4 cups apple juice
Method:
Combine the salt and sugar, and dump it on top of the meat. Cover and refrigerate for 24 hours, then rinse the salt-sugar solution off of the meat. Pan sear the meat in a hot pan on all sides until it is dark golden brown. Mix the beer and apple juice, and cover at least half of the meat with it. Cover the meat with foil and cook at 275 degrees for 2 hours (or until it is fork tender).
 
For the pickles:
Ingredients:
1½ cups sugar
1 cup water
1 cup apple cider vinegar
5 cucumbers, skin on, sliced thinly into rounds
Method:
Salt the cucumbers with kosher salt, and let them sit for 2 hours at room temperature. Melt the sugar into the vinegar and water, and heat until the sugar dissolves. Cool the mixture and refrigerate. Rinse the cucumbers. Pour the liquid onto the cucumbers.

The Mar Vista Dockside Restaurant & Pub|760 Broadway St., Longboat Key, 941-383-2391| marvista.groupersandwich.com  

Author: Abby Weingarten

 

Written by : The Originals

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