We had just arrived home from Village Meats in Rosalie. It was there that Bev and I purchased a nice, fatty rack of Bangalow Pork and a couple of Toulouse sausages.
Bangalow Pork, raised over in Northern New South Wales, is said to be free of hormones and antibiotics. It's fat content has also been scientifically proven to be over 60% unsaturated. But above all, a foodie like myself would tell you that the greatest joy in eating Bangalow Pork is the fat. Yes, the fat.
Bangalow Pork is the piggy equivalent of Kobe or Wagyu Beef. The intra-muscular fat dispersed throughout the meat of this pig renders it so much more juicy, succulent and tasty than other breeds of the same animal. As unhealthy as it sounds, let me just disclaim here and now, that consuming small quanitities of this delicacy in moderation ain't as bad as you'd imagine. Hey, I'm no nutritionist, but my personal standpoint is that it really can't be much worse than a drive-thru from the houses of Ronald or the ol' Colonel.
This time, I cut the rack down into pieces of two rib bones, sprinkled fennel seeds all over (fennel and pork are good mates), and pan roasted them very gently. Then I cooked some orecchetti and quickly sauteed it with a mixture of chopped garlic, smoked paprika, olive oil, nodules of Toulouse sausage and seasoning.
I finely sliced some fresh fennel, and cooked it very briefly just in oil and seasoning. Then the sauce: I, like many others, happen to believe that mustard and pork are pretty tight too. So I made a sauce by reducing cream and cuvee brut with some whole grain mustard.
This is the dish. It took just over half an hour to prepare, from start to finish. As I have mentioned before, Bangalow Pork and Toulouse sausage are available at Village Meats in Rosalie. Their Toulouse sausage is made with white wine, garlic and herbs, and is one of the best snags I've laid my hands on here in Brisbane. I really suggest you jazz up your next backyard barbie with some of these beauties. Enjoy!
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