Even though the weather is still hotter and muggier than ever in Virginia Beach, the simple fact that cooler temperatures are just around the corner gives me the biggest sigh of relief. Fall marks the beginning of all things crisp and fresh and no more salt and sweat. This season also means football, and lots of it. Even though I'm not a big fan of the sport, I'm a big fan of eating. Tailgating and Sunday-Funday's always call for crave-worthy snack foods. Pork BBQ is one of my all time favorite meals to prepare for such events. I was inspired to use some of the Ernest Hemingway Collection products to prepare an easy and delicious recipe that is perfect for the tailgate, party or just a simple family dinner.
Fried Corn Kale Slaw
For the Pork:
Combine ingredients for marinade and pour over pork and store in a closed container. Let pork marinade at least 45 min or overnight. Place pork into a slow cooker. Cook on low for 4-6 hours.
For the Sauce:
Pour drippings into a sauce pan and let boil on medium heat until reduced by half. Add other ingredients and stir until incorporated. Reserve some sauce for dipping or as a condiment. Pour remaining sauce over shredded pork.
For the Slaw:
In a pan, heat oil and add corn. Stir until corn begins to turn a golden yellow and becomes slightly brown on the edges. Let corn cool before mixing with other ingredients. In a bowl. mix vinegar, mayo, mustard and pepper. Thinly chop kale and carrots. Mix all ingredients together once corn has cooled and sauce is prepared.
- Recipe by Emma Hering