Old Family Recipes: Crispy Porg

Christmas is almost upon us and more importantly, so is Star Wars: The Last Jedi. In honor of that occasion, I thought I'd share with you one of my favorite recipes: Crispy Porg.




What You'll Need:

1 Porg - Per Person. This recipe is for a single serving. For each person adjust accordingly.
2 Garlic Cloves - Minced.
3 Cups Spinach - Fresh
1 Teaspoon Ginger - Minced
1/4 Cup Pecans - Chopped
1 TBSP Rosemary
1 TBSP Garlic Powder
1/2 TSP Mustard Powder
3 TBSP Red Wine Vinegar
1 TBSP Olive Oil
1 TBSP Butter
Salt & Pepper - To Taste




Directions:

Your porg should come pre-plucked. If it does not, simply dunk the porg in boiling water and the cleaning will be much easier. 

Once your porg is cleaned, score the fatty breasts with a knife in a crisscross pattern. This will allow for the fat to render out as it cooks. Sprinkle salt, pepper, and rosemary on both sides of the porg. In a hot (oven safe) pan, sear the porg, breast side down, in the olive oil for 4 minutes. Turn the porg over in the pan, and place in a 400 degree preheated oven for 10-15 minutes.

Once the porg comes out of the oven, allow the meat to rest 10 minutes before cutting. In the meantime, in a second pan, toast pecans, ginger, and minced garlic in butter. Sprinkle garlic and mustard powder and stir into the pan. Add red wine vinegar and spinach, and cook until spinach is just starting to wilt, turning the spinach to mix evenly. Remove from heat.

Plate the spinach salad as a bed. Slice the porg meat against the grain and plate over top of the spinach. Porg should be little pink inside. Serve with a good crusty bread and butter. 


Bon Appetite!