The reasons are endless why pork is the winning ingredient in the Super Bowl snack line-up.
“Pork is synonymous with the Super Bowl. You’ve got brats, pulled pork, nachos, ribs – there are so many options when it comes to cooking with pork and using it for Super Bowl snacks,” says David Lani, executive chef of The Syndicate in Bellefontaine, Ohio, who won over the crowd at the Ohio Pork Congress with his mouthwatering selections.
Pork is a winner because it’s so versatile and pairs well with so many different flavor combinations. Plus it’s easy to work with, Chef Lani says.
“You can smoke it. You can braise it. You can grill it, barbecue it. I mean there’s so many different ways that you can actually prepare the pork for your Super Bowl snacks,” he points out. “I think the options are endless.”
For Cheryl Day, executive vice president of Ohio Pork Council, pork wins on flavor alone.
“Pork has great flavor, and we know that today’s consumers want to think of it more like an ingredient,” she says. “It can liven up any meal. Want a great salad? Throw some pork loin on it. You have some noodles? Remember, anywhere you’re using ground beef, you definitely can use ground pork.”
And right now, Day says that’s more affordable. The cost of Super Bowl menus add up fast. Research from Datasembly says consumers should expect to spend at least 4% more than last year on food.
Take It From Chef Lani
When it comes to preparing pork on Sunday, don’t cook it to death, Chef Lani says. Remember to cook pork to 145 degrees Fahrenheit.
“I think the stigma of overcooking pork over the years has really stuck with some people through the generations – especially when it comes to roasting pork or preparing pork loin,” he says. “It’s okay to have it medium or medium plus. A little bit of pink in the middle is really good and keeps it nice and juicy.”
Try these Chef David Lani favorites now! L-R: Thai Peanut Pork Lettuce Cups, Armadillo Eggs and Candied Bacon Deviled Eggs with Pepper Jam. Photo by Mike King.
Chef Lani shared three of his special recipes featuring pork for you to try out this Super Bowl.
Thai Peanut Pork Lettuce Cups
Ingredients:
2 lb. ground pork
¼ cup chopped, peeled ginger
¼ cup chopped garlic
½ cup small diced carrots
½ cup chopped water chestnuts
½ cup chopped peanuts
½ cup small, diced onions
½ cup hoisin sauce
1 cup sweet chili garlic sauce
¼ cup peanut oil
Bibb lettuce leaves
Instructions:
1. Heat up large skillet with peanut oil.
2. When it starts to smoke, lightly add add ginger, garlic, carrots, water chestnuts and onions. Cook until soft.
3. Add ground pork and brown lightly.
4. When cooked through, drain fat then add back into pan with sauces and 1 cup of water.
5. Simmer on low heat until the sauce thickens and coats the meat nicely.
6. Serve in bibb lettuce leaves.
Armadillo Eggs (Editor’s Pick)
Ingredients:
1 ½ lb. pork sausage
10 slices bacon, not thick-cut
8 baby tri-colored jalapeño peppers
½ cup cream cheese
1 cup shredded cheddar cheese
1 tsp. garlic powder
3 T. smoked paprika
Kosher salt & pepper to taste
1 cup of your favorite BBQ sauce for glazing
Instructions:
1. Preheat the oven to 400° F. Line baking pan with parchment paper and set aside.
2. In a medium bowl, combine cream cheese, cheddar cheese, garlic powder and a pinch of smoked paprika. Mix until well combined.
3. Remove the stems and core the peppers to remove the seeds and membranes. Fill the cored jalapeños with cream cheese mixture.
4. If using encased sausage, remove the meat from the casings. Place sausage into a bowl and knead it with your hands. Add spices if necessary or as desired. Divide the meat into five equal portions.
5. Take one-fifth of the sausage meat and make a flat disc shape. Wrap the disc around the stuffed jalapeño, covering the entire pepper.
6. Sprinkle paprika powder on each armadillo egg and pat around the whole egg.
7. Wrap two slices of bacon around the outside of the armadillo egg, and secure with a toothpick if needed.
8. Arrange the assembled armadillo eggs on the prepared baking sheet and bake for 25-30 minutes. With an instant read thermometer, check that the sausage is near to 165° F.
9. Remove from oven and coat generously with BBQ sauce and return to the oven to bake for another 5 minutes, or until sausage reaches internal temperature of 165° F.
10. Let cool for 10 minutes and then slice.
Candied Bacon Deviled Eggs
Ingredients:
6 eggs
1/4 cup mayonnaise
1 tsp. yellow mustard
1/2 tsp. granulated sugar
salt and pepper to taste
Instructions:
1. Put all ingredients into a food processor and puree until smooth.
2. Put mixture in piping bag with star tip and pipe into egg halves.
3. Add pepper jam on top of the egg mixture.
4. Sprinkle candied bacon garnish and black pepper on top.
Candied Bacon Garnish
Ingredients:
bacon strips
brown sugar
cracked black pepper
Instructions:
1. Coat bacon lightly with brown sugar and cracked black pepper.
2. Bake at 350° F for approximately 8 minutes.
3. Chop into small pieces.
Pepper Jam
Ingredients:
2 diced red bell peppers
1 red onion, small diced
1 cup red wine vinegar
1 cup granulated sugar
Instructions:
1. Put all ingredients together in small sauce pot and simmer until reduced by half.
2. Cool.
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