This Honey Glazed Pork with Crushed Sweet Potato and Baby Leaf Kale recipe is by Georgina from Table Under A Tree. If you haven’t met Georgina yet, she’s the enthusiastic and always smiling founder of local food tour business Table Under A Tree. Pre-COVID, Georgina’s regular gig was offering personalised food tours of our region as well as delivery of curated gourmet meal pods containing local, seasonal ingredients and instructions for preparing an amazing meal.
When COVID lockdown landed, the farm tours were put on indefinite hold. But not wanting to sit still, Georgina discovered a new niche in delivering Market Produce Pods to locals living in isolation. Each week, Georgina has been sourcing, packing and delivering her pods filled with fresh fruit, vegetables, meats, bread, dairy and other market staples gathered from local, small-scale farmers, producers and growers. The Market Produce Pods come in small ($50) and large sizes ($80) and you can add extras to your order like coffee, fresh pasta, curry pastes, tortillas, pork, chicken and sausage rolls. Georgina even has a small bar list including prosecco, wines, beers and Husk Distillery drinks. She also offers a weekly special and a fun “Din-spiration” option to give her customers a little inspiration on how to use some of the items in their pod.
When I asked Georgina if she would like to share a Table Under a Tree recipe here she said – “Of course!” Her Honey Glazed Pork with Crushed Sweet Potato and Baby Leaf Kale Recipe looks incredible and makes use of truly local ingredients. It’s easy enough for a weeknight and tasty enough to feed a few quiet visitors on the weekend. Plus it is a perfect cooler weather dish!
“Pork is such an iconic ingredient for this region,” says Georgina. “But not a lot of people realise that Northern New South Wales is one of the country’s prime sweet potato regions as well. And there is such amazing quality ginger and garlic grown here that you can’t go wrong.”
“The great thing about this dish is that it’s really flexible – so it’s perfect for iso-cooking. Most of us don’t have a stash of native bee honey, so you can just use regular honey or even maple syrup or rice malt syrup. If you don’t like pork, a chicken thigh or maryland works just as well. Don’t have macadamia oil? Just use olive oil, or even coconut oil as the sweet undertones are perfect for the dish. And you can use whatever nice vinegar you have on hand. Same goes for the baby-leaf kale – just use whatever leafy green you have available.”
Sounds like the perfect dish to cook this weekend.