Pig Country, Not Yet Suckling

Neighborhood Suckling Pig-Pickin

North Carolina is pig country, but believe it or not it is hard to find suckling pig here. Local BBQ joints may have a whole pig, but I would bet that unless they are Asian, they would not have one. Suckling pigs are pigs that typically weigh less than 50 lbs and in between the age of 4 to 6 weeks. In Asia, they are cooked at around 10 to 15 lbs. My karma craving gave me unrest and after a long search, my determination paid off. I found Mae Farm, a small local pig farm in Louisburg, NC. They raise their free-range organic pigs from birth. They also work with NC land conservancy to preserve the natural heritage and environs as the pigs roam.

Many may disagree with serving the pig whole. In my household, serving it whole with the bones is a normal routine. Not only does the meat taste better but the process also brings awareness to what one eats. I often tell my children that the animals sacrifice their life to satisfy our hunger. We should always appreciate every single part of it.

35 lbs from Mae Farm

Cooked the Asian Way-Chinese Box

I ordered a 35 lbs butterflied pig and got myself a Chinese box. Marinate the cavity with Chinese five spices, brown sugar and fermented tofu, over night. The pigskin is brushed with a mixture of soy, molasses and vinegar. The roasting time takes about 4 hours. The pig is served on a bun with my version of spicy coleslaw and BBQ sauce.  The tanginess and the crunch of the coleslaw cut the richness of the pork.  The BBQ is sweet and smoky, pulling it all together with a glass of Gewurztraminer.

 

My Version of Suckling Pig Sandwich

With an Asian cleaver and a very large wood board, I practically fed the whole neighborhood with the pig. The kids enjoyed the crispy skin, the ears and it's tail. I am so glad they that I had the opportunity to show the kids how the meat is not just a piece of steak, chop, stick or even worse...a nugget.

The local free-range pig was tender and crisp...so glad I live here in North Cacalacky!

Cheers,
Teera

 

Summer Warmth

Emerald Isle, North Carolina

Warm ocean breeze, surf and sand, summer is finally here.  Close your eyes and let your mind wander to nothingness and flavors.  Thai food is always on my mind.  A beach trip would be incomplete without a family gathering and  great spicy seafood.  My family and I capture a part of our summer here on Emerald Isle, North Carolina.

Thai Curry Crab Stirfry

My favorite of all time and a must at the beach is Thai curry crab stirfry.  Using local North Carolina blue crab, curry powder, ginger, celery, scallion and eggs, all are combined in a quick stirfry.  The flavor of the crab emulsified with the rest of the ingredient salty, spicy, sweet, and rich.  With a bowl of steaming jasmine rice...I feel right at home.

Satau Shrimp

I stumbled upon a local shrimp market in Indian Beach called Norman's.  They have the best local shrimp on the island and catch shrimp from their own shrimp boat (which is rare these days).  The exact address I am not quite sure, but it is located next to Willis Seafood on Salter Path.  I would skip Willis and go straight to this place.  The product is 200% better in quality for 1/2 of the price.  The 1st time I had this dish was at Phungha province in southern Thailand.  The area is known for sea shrimp of all forms.  Shrimp paste, the essence of many Thai dishes, is well known in the area.  My uncle is great at making this dish with shrimp, Sator seeds, shrimp paste and other spicy herbs.  North Carolina shrimp is well known and perfect for this dish...with head on.

Blue Ocean Seafood, Morehead City, NC

Blue Ocean Seafood in Morehead City is another great local seafood market.  Best to get the fish here are flounder, bluefish, snapper, all local catch.

Pok Tag Soup

Pok tag, In Thai language it means " broken fish net".  On a rainy day at the beach, a pungent seafood lemongrass soup, sprinkled with holy basil, chili and lime seems most appropriate.  Thai's eat spicy soup in the mist of the hot, humid summer day to cool down.  For me I drink the broth under a breezy cool shade to feel whole again.

Cheers to Summer!
Teera