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How the Trainers Eat, vol. 2

August 9, 2012

So it’s been a while since I posted any of my culinary explorations, but here is the most recent:

Curry Carnitas & Indian Style Corn

While we here at FIT generally recommend staying away from grains, this corn might be an exception. It comes courtesy of our wonderful CSA friends over at Eating with the Seasons so we know that it is not genetically modified and comes pesticide free.  And since corn is not a gluten-grain, I can safely say that it won’t trigger any digestive distress for those who are celiacs, or others with wheat intolerances.  We usually advocate for a lower carbohydrate intake, but there’s just something great – maybe it’s my Midwestern roots – about fresh corn on a warm evening in the summer (it was even rather warm at my house in SF!).

The corn recipe comes from the wonderful Sally Fallon cookbook “Nourishing Traditions”.

And to go along with the Indian flavors, the pork was rubbed with a Vadouvan curry spice, kosher salt, and white pepper.  It was then cooked “carnitas style,” meaning that it was braised in lard (about 3 cups) with aromatics for several hours (in this case chopped red onions, garlic, and cilantro stems).  Keep your oven low, and let it cook for several hours (250deg. for 3-ish hours for a 3-lb. bone in pork shoulder).

I hope you enjoy!


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