History: In Praise of 'A Pot of Irish Porter'...

I came across the following piece in an old newspaper last week, and thought it seemed worth transcribing and putting up on the blog. I'm unsure of the background to it and could not find the original article it appears to allude to, but here it is anyway...

To  the COMMITTEE  for  conducting  the  FREE-PRESS

      Gentlemen,

I make bold to congratulate you upon the success of your late endeavours in the service of your country, by so strenuously recommending the use of Irish porter.

    Your patriotic sentiments are, at length, almost every where adopted, and there are not now in the whole city, over half a dozen houses of any note, that continue to sell English porter, and they too (being only frequented, either by Englishmen, or those connected with the interest of the porter merchant) must very soon fall in with the rest, or else, by obstinately persisting to oppose the laudable wish and intentions of the publick, become neglected and despised.

    Curiosity, and a desire to contribute my little moiety to the general good, induces me often to mingle with my countrymen in their hour of relaxation, at these meetings, and it is with secret pleasure I remark the chearful[sic] satisfied countenance each consumer of this wholesome beverage displays, when he calls for A POT OF IRISH PORTER : the inward gratification he feels, whilst drinking the produce of his native soil, and contemning that of ungenerous Britain, is happily expressed in his face, and nothing but mirth, harmony and friendship are every where found to be the attendant effects of it.

    To you Gentlemen, the lovers of Ireland are particularly indebted, as the principal promoters of this happy change. Which, whilst it keeps at home many thousands heretofore lavished on ungrateful neighbours, has also rendered a material saving to the laborious class of people, by being so much cheaper and from its healthful and enlivening qualities inspiring a universal love and fellowship that is evident on every occasion.

    On this point then, there remains nothing now to wish, but that the Brewers of Irish Porter, continue to do that justice they have so well began with: and let it not be said that this great and necessary undertaking (like many others for publick utility) shall in its infancy fall to the ground because ------- very much encouraged.

      I am, Gentlemen,

            Your most humble servant,

                       A NATIVE

    Sep. 1 1779

~ Freeman's Journal September 1779 - Via Carlow Library Local Studies Room

Stirring words indeed! There seems to be more to this letter of course than just Irish porter and it could be classed as incitement to hatred perhaps, against porter from 'ungenerous Britain' at the very least!

Regardless of the deeper sentiment our writer is getting at, there are a few valid point we can still take from this...

The drinking of local beer, if it suits your palate and purse, and the gratification it elicits; that 'cheerful, satisfied countenance' that enjoying a pint in good company can evoke; and the need to always question what we drink, or eat for that matter, and ask, 'Is there a better alternative?', and that 'better' can mean something different to everyone of course...

Anyhow, I'm off to look for a pot of Irish porter ... wish me luck!

Cheers,

Liam

Recipe: Pulled Pork Shoulder - Real, Cheap, Slow Food...

I thought it was time to share a favourite recipe of mine, although one that I have changed - and continue to adjust in different ways - over the years.

I've bought pork shoulder from the same local butchers for a long time, and I buy it there because of the quality, price and convenience as much as - logically - the local aspect. Not all butchers have it in stock but most should source it for you easily.

As I say, the recipe has changed a bit over the years and I've cooked it on the barbecue and in a slow cooker, but this is the oven method, as it will suit more people. As ever, remember I am not a trained cook so use common sense when handling food and follow best practice when cooking anything.

Ingredients:

1.5-2kg  Pork Shoulder - deboned, and if it's tied up untie it.
1 Apple - Sliced
1 Onion - Sliced
1 Garlic Bulb - Split and cloves slightly crushed
6 sprigs of Rosemary or 2 tsp of dried
I tsp of Caraway Seed
1 tsp of Fennel Seed
1 tsp of Juniper Berries
1 tsp of Yellow Mustard Seed
1 tbsp of Cider Vinegar
Salt
Pepper
Water

1 tbsp of Mustard
1 tbsp of Tomato Sauce
1 tbsp of Barbecue Sauce
1 tbsp Brown Sugar
1 tsp of Smoked Paprika

+

Anything else you fancy!

Method:

1. Set the oven to 150°C.
2. Make a bed with the apple, onion and garlic in a large, deep roasting tray and place the shoulder, skin side up, on top.
3. Put good splash of water in the tray, enough to cover the 'vegetables' half way up then add the cider vinegar, caraway, fennel, juniper, mustard and rosemary into the water.
4. Season the pork with salt and pepper, and cover with two layers of tinfoil. Place in the oven and cook for at least 4 and preferably 6 hours.(Check when cooked that the inside temperature is at least 185-190°C.)
5. Remove tinfoil and put the shoulder on a rack on a new tray, remove the skin and place on another tray. Place both in the oven at 200°C for 20-30mins until the shoulder starts to brown a little and the separated skin is crisp and blistering.
6. While this is happening heat the tray that has the vegetables, spices and liquor on a hob until it starts to boil. Mash the vegetables and add the mustard, tomato sauce, barbecue sauce, smoked paprika and brown sugar, stirring constantly. Add more water, or pork - or chicken - stock if necessary to prevent the tray from burning.
7. Sieve contents into a saucepan and boil on the hob, reducing to a thick gravy consistency, skimming off any fat. Adjust flavour to suit your palate by adding more of the core ingredients.
8. Remove pork from oven and let sit for 15 to 20 mins, then shred using two forks. (I cheat by cutting the beef into large, thick slices first!) Discard any large pieces of fat.
9. Place meat in a large saucepan and add the reduced, hot gravy. Let sit for a few minutes.
10. Remove crackling and let it cool, season to taste.

That's it!

Serve whatever way you like, but I prefer it in a bread roll or or a wrap with mustard coleslaw and bacon jam, with a serving of roast veg, stuffing and the crackling on the side.

It's great the next day in a pie too, just add peas and parboiled potatoes. (Make up a little stock and add it to the mix to keep it moist.)

Kids love it on a sambo for lunch too with tomato sauce and mustard!

It should do you for 4 to 5 meals at the very least, just be sensible about its storage, so it works out great value for money.

Enjoy your cheap meat!

Woo hoo!

Liam