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About the Dish

  • Pastured Ground Pork

    Pastured Ground Pork

  • Onion


  • Celery


  • Oregano


  • Carolina Gold Rice

    Carolina Gold Rice

  • PeachDish Salt

    PeachDish Salt

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Turbinado Sugar

    Turbinado Sugar

  • Romaine Lettuce

    Romaine Lettuce

  • Radish



Prepare your mise en place: Peel and dice onion. Cut celery at an angle into thin slices. Trim, halve and thinly slice radish. Peel and mince garlic. Pick and chop oregano leaves. Separate lettuce leaves, and cut or tear into 2- to 3-inch pieces.
Heat a saucepot (with a lid) over medium heat. Add 1 teaspoon cooking oil. Add ground pork in 1/2-inch pieces, and cook without stirring until browned on bottom, 3-4 minutes. Turn and finish cooking the other side. Break up the pork, and stir in onion, celery and oregano. Cook, stirring until the onions are translucent, 4-5 minutes.
Add middlins, 1 1/2 cups water and 1/2 teaspoon PeachDish Salt, and stir into the pork mixture. Bring to a simmer, then reduce heat to low, cover and cook 30-35 minutes, or until rice is tender and liquid has been absorbed. Taste and adjust seasoning as desired.
While pork and rice are cooking, make the vinaigrette: To the container of cider vinegar add 3 tablespoons olive oil, mustard, 1 teaspoon chopped garlic (if you have extra, save it for another salad dressing or quick pan sauce), sugar and remaining 1/2 teaspoon PeachDish Salt. Place cap on snugly, and shake well to combine. Place lettuce and sliced radish in a mixing bowl, and toss with desired amount of dressing. Taste and adjust seasoning as desired.
Divide pork and rice between 2 plates, and serve with salad on the side. Enjoy!