{"id":19361,"date":"2018-10-05T22:12:15","date_gmt":"2018-10-05T22:12:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19361"},"modified":"2018-10-05T22:12:15","modified_gmt":"2018-10-05T22:12:15","slug":"lemon-mangalitsa-chop-laetiporus-garlic-roasted-sweets","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19361","title":{"rendered":"lemon mangalitsa pork, laetiporus; garlic-roasted sweets"},"content":{"rendered":"

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I thought this meal was pretty special all the way around.<\/p>\n

There were certainly at least a couple exotic elements, but everything was quite local.<\/p>\n

I had been really looking forward to preparing these very special chops. They turned out to be even more delicious than I had expected, which is saying a lot, after having very much enjoyed\u00a0this pork in other forms<\/a>.<\/p>\n

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I used the same basic recipe I almost always use<\/a>, but this time I had something else new to me to try out, a part of a gorgeous locally foraged chicken of the woods [laetiporus sulphureus<\/em>]<\/a> mushroom, and I incorporated it in the lemon sauce which is always produced naturally by the chops.<\/p>\n

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The vegetable was a bit less exotic, but it too was local, and from a local greenmarket, that at Union Square. I didn’t catch their name, but they were very neat sweet potatoes. The choice, and the orange hue, anticipated colder autumn weather and the meals it inspires, but it didn’t add another color to the plate; for that I had to add some chopped parsley.<\/p>\n