Many began as stagecoach stops, roadhouses or taverns that happened to sell food. Enjoy the comfort of this curry and all of the shared experience and knowledge that went into creating it.The Wisconsin supper club involves no membership dues or secret handshake: The welcoming nature of these restaurants is part of what separates them from the rest. This curry will only get better with time. Plate the crispy pork on top of rice and drown it in green curry, top with pickled shallot and ginger (a little ginger goes a long way), a sprig of fresh cilantro and a squeeze of lime. You’ve got nothing but time to make sure this curry is seasoned to your liking. If it gets too thick, add a little water. Allow the curry to simmer on low heat for a half hour. If it is too spicy, add more sugar, if it is too sweet, add more curry paste. Once everything is combined, taste for seasoning. Shake your cans of coconut milk and then add them to the curry as well. Add fish sauce, sugar and green curry paste and mix well. Add salt and minced garlic and continue cooking for another 2-4 minutes, until the garlic is fragrant. In a large pot over medium high heat saute the onion, eggplant and bell pepper until they are soft and tender. To make the curry, dice the onion, bell pepper and eggplant to the size of your thumbnail. Remove the shallots and set them aside, add the chopped ginger to the brine and let it pickle until you are ready to serve. Add the sliced shallots and let them pickle for an hour. To warm the pork up, place it under the broiler for 5 minutes, it will get crispy and delectable.Ģ Tbsp neutral cooking oil (canoal, rice bran, safflower)Ĥ Tbsp green curry paste (Aray-dee is his favorite brand)ġ small shallot, peeled and sliced into thin ringsĢ” fresh ginger, peeled with a spoon and finely mincedĬombine sugar, salt, rice wine vinegar and water in a small bowl and mix to dissolve the salt and sugar. You can store the pork in the lard or strain off the lard and use it to cook potatoes, savory pie crusts, biscuits and more. Cook the pork at 200F for 8 hours, when it should pull apart easily with a fork. Place the pork in a crock pot and submerge it in lard (you can buy large quantities of this at any Mexican market, it is called manteca, or you can purchase it at Long’s Meat Market). In the morning, rinse off the salt and pat the pork dry. Rub pork with salt and let it sit overnight. The technique is very simple, the main ingredient is time and the result is a versatile protein that you can incorporate into a vast number of dishes.ġ ½ tsp salt for every pound of pork shoulder It can be used to make carnitas tacos, tostadas, tortas, or in this case, it can be smothered in green curry. It not only provides us with comfort and nourishment, it can tell the story of where we have been, who we have cooked with and what we have learned.Ĭonfit literally translates to “preserved” but is most commonly known as the process of slow cooking meat in a fat. This curry is a story of Mikey’s journey, an accumulation of experiences and relationships that is uniquely his. At Belly, Mikey served this confit pork shoulder green curry over a freshly made sope. Under Brendan’s tutelage, Mikey began to take ownership of his flavors, textures and plating and gained confidence as a chef. He gained finesse and he refined this dish. French and Latin techniques were Gil’s specialties and he taught Mikey to confit pork shoulder and make pupusas and sopes with fresh masa.Īt Belly, Mikey worked closely with Brendan Mahaney, the owner and Chef. Gabriel Gil hired Mikey to work at El Vaquero in the 5th Street Market after learning that Mikey loved and admired the punk rock band that Gil had sung in. They worked together on and off for years and spent many late nights cooking and eating green curry. After arriving at the Greyhound station, Mikey walked into the first sushi restaurant he saw and Taro hired him on the spot. Taro Kobayashi was Mikey’s first boss in Eugene. His curry utilizes techniques and flavors from three of the chefs that helped him become the chef he is today: the late Gabriel Gil of Rabbit Bistro and El Vaquero, Taro Kobayashi of Akira and Brendan Mahaney of Belly and Belly Taqueria. “When I am stressed out, I make green curry,” says Mikey Lawrence, co-owner of Black Wolf Supper Club.
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