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2019 = Pig. Yay!

According to the Chinese astrological calendar, 2019 is the Year of the Pig. Now that’s a chronological event Sanagan’s can really get on board with. Our domestic and heritage breeds of pork, as well as wild boar will enhance any dishes you may be considering for your Chinese New Year feast.

Gwenyn Huang has only recently hung up her meat hawker apron at our Kensington store so she can dedicate more time to her studies in Literature at University of Toronto. We asked Gwenyn what pork the Huang family likes to prepare for Chinese New Year. Here, in her own literate words, Gwenyn outlines the preparation of pork belly fried in red wine dregs.

One of the many dishes we make in our family is pork belly fried in wine dregs. The wine dregs, which is the sediment left over from making Foochow red wine, is fermented and has a very strong flavour and is bright red. It dyes the pork bright red as well, which is why it's so appropriate for the new years. In China, red has always been a festive colour that symbolises fortune and prosperity.

Only a little is needed for any recipe since it's so pungent, which is good because it's hard to come by. (The real stuff is.) My family has a jar that we guard very jealously! But for special occasions as important as the New Year, possibly the biggest holiday in China, we bring it out for sure. But first, we heat a lot of oil and deep fry cubes of pork belly. Then we strain the lot and while the excess oil drips away from the pork, we heat a little bit of oil in a pan. We throw slices of ginger into the hot oil and let it crackle and then a heaping tablespoon (no skimping on New Years) of the wine dregs. We fry the wine dregs for a few seconds, carefully since it burns easily, and then toss in the pork belly. Once all the pork belly is coated and bright red, it's ready to go!

Thanks Gwenyn. When should we come over for dinner?

With Valentine's Day fast approaching, the former cook in me screams "No! Don't do it! Why put yourself through the madness of going out to eat on one of the busiest nights of the year!" As I've matured in life and career, I still feel the same way! Don't get me wrong, any night can be a great night to go out and experience one of the hundreds of excellent restaurants that Toronto has to offer, but during the mad rush of Valentine’s, why not let Sanagan’s transform your dining room into a romantic restaurant table for two. This year, we're offering the following menu for two, with only the beef requiring actual cooking on your end: House Made Duck Liver Parfait with Blackbird Demi-Baguette Winter Greens Salad with Vinaigrette 2 Beef Tenderloin Steaks, with Potato Gratin, Green Beans Amandine, and Brandy Peppercorn Sauce Cochinitos Cookies with Cinnamon Sugar All you need to do is pick up a beverage or two and settle in for the night. The entire package will cost $80 and quantities will be limited, so order yours today by emailing info@sanagansmeatlocker.com (for Kensington Market pickups) or gerrard@sanagansmeatlocker.com (for Gerrard St. pickups), or calling in at 416-593-9747

The most important thing about a New Year’s party? Have fun! What’s not fun? Stressing about the food. As a guest you want to bring something portable, pleasing and easy for the host. As a host you want to serve a celebratory spread that doesn’t require being in the kitchen until next year. A charcuterie board selected from Sanagan’s deli counter does it all.

To start with, here are some seasonal Sanagan’s exclusives and house-made items that will really flatter your New Year’s platter.

Mangalitsa: Our special speck, copa, bacon and prosciutto from the rare-breed Hungarian Mangalitsa pig. (Ontario-raised, of course.)

Premium Pâté en Croute: Our decadent pastry-encased pâté gets even decadenter over the holidays. We’ll be packing them with things like venison, smoked duck breast and foie gras. Naughty? Nice? You should still get a slice.

Holiday Terrines: Our in-house charcutier has whipped up various recipes to bring a touch of luxury to your celebrations.

Boudin Blanc: A delicate white sausage flavoured with black truffles.

Pickles and Condiments: Beerhall and Old Yeller mustard, pickled red onions, giardiniera, red current and cranberry jelly. All made by our Kensington kitchen team.

THE FIVE POINTS OF THE CHARCUTERIE BOARD STAR

Lets look at the essentials that will make your tray tres bon!

1. Cold Cuts and Sausages

Salamis, hams, cured meats and dried sausages; nothing says Buffet the Appetite Slayer like a big spread of these bite-sized delights. The cold cuts are served as melt-in-your-mouth deli slices and the sausages can be chopped into rounds for variations in texture and shape.

2. Terrines and Pâtés

These rich traditional preparations are the essence of festive nibbling. Spread these around and your New Year’s toast will have never had it so good.

3. Cheese

Party snacking without cheese? No whey! Sanagan’s Kensington is proud to carry a selection of Ontario cheeses. Hard, soft, creamy and washed rind classic styles are available from artisanal producers like Monforte, Fifth Town, Back 40 and Forfar. If you're a Gerrard shopper, you can visit our neighbours at The Pantry for a similar selection.

4. Condiments and Pickles

The acidity of the pickles, the sweetness of the jellies, the bite of the mustard; they all add essential counterpoints of flavour, texture, colour and moisture to your board.

5. Grains

Fill ‘em up with crackers, toasts and bread. Even though we’re a butcher shop, we can help here too. Evelyn’s and our neighbour, Blackbird Bakery constitute Kensington’s cracker collection. And Gerrard’s got you covered with fresh Blackbird bread, daily.

THE NUTS AND BOLTS OF HAM AND CHEESE

As a starting point, you could budget 100 grams of proteins per guest. So for 10 partiers you could select 330 grams of cold cuts and sausage, 330 grams terrines and pates and 330 grams of cheese. Then add in your garnishes, bread and crackers and your guests will be greeted with the sight of charcuterie board that elegantly yet emphatically decrees — let the festive munching begin!

The above is a very approximate formula for an inexact art. Most customers will just come in, and with the help of a Sanagan’s meat hawker, build their charcuterie board navigating between their eyes and their wallet.