Divine Porcine

Sunday, May 20, 2012

Schedule Update!!!  As of today, Sunday Rowing Class will take place at 8am!

Mobility:
10 Wall extensions
Bar activations from Shoulder Prep
Reverse Plank, 30 seconds

Warm-up:
Jog 400 meters
10 Wall Squats
5 Strict Pull-ups
5 Kipping Pull-ups
10 Light Kettlebell Swings
10 Light Kettlebell Clean and Jerks
10 Hip extensions

Workout:
“Jag 28”
For time:
Run 800 meters
28 Kettlebell swings, 2 pood
28 Strict Pull-ups
28 Kettlebell clean and jerk, 2 pood each
28 Strict Pull-ups
Run 800 meters

Cool down:
50 Hollow Rocks
50 Ab mat sit-ups

30 seconds of each:
Cobra
Calf stretch of choice
Samson stretch 

Thanks to Highview Pastures for the image. 

As promised, the winners of each category in the cast-iron cook off will have their winning recipe posted here to be replicated, hopefully in your home. 

ARYA’S CRISPY PORK LOIN

winner of the Best Appetizer Category 

The Pork:
1/2# pork loin, sliced or pounded thin 
1/2 c Dried Coconut Shavings, spread over a large shallow plate. 
1/3 c. Almond Milk
2 Eggs
1/2 c. Arrowroot Flour
1/4 c. Grapeseed Oil or Coconut Oil

Heat oil in heavy bottomed pan over med-high heat to 350 degrees. 

Beat eggs with almond milk.  Season pork with S/P. Dredge pork in Arrowroot flour, shaking off excess. Then dip into egg batter. Press both sides of the pork into coconut, covering eveningly. 

Place into the hot oil, frying on one side for about 2-3 mins, depending on thickness. Turn over. If your coating is browning too quickly, turn heat down to med-low.  Garnish with sauteed kale, recipe below. 

1 bunch kale, stems trimmed off
1 tbs. Coconut oil
1/8 tsp Smoked Paprika
1/8 tspCrushed Red Chile flakes
4 ea Thai Chilli Peppers (about a handful)
Salt/pepper to taste

Boil the kale for 10 mins until tender. Rinse in cold water. Squeeze out any excess water from the kale. 

In a heavy bottomed pan, heat the coconut oil until smoking, add thai chilis; their skins should immediately wrinkle and brown. Add the kale, paprika and chili flakes. Saute on high heat for several minutes, stirring constantly. Season with S/P.