Chef Duncan Ly’s Vietnamese Pork Salad Rolls made with Spragg’s pork
photo – Karen Anderson
Humanely raised pork is a great ingredient. Yesterday, I wrote about a few Alberta Pork Producers that are raising their animals humanely. Today, I’d like to share the recipe for the beautiful pork salad rolls pictured above. Consider them an added incentive to go out and find some of these products. You can nourish a new direction for the pork industry as you nourish yourself.
This recipe was created by a wonderful cook that I know; chef Duncan Ly of the Hotel Arts in Calgary. Ly shared this recipe for a PBS television show called Off the Beaten Palate. I was the production assistant for that show when they visited Alberta and one of my jobs was to line up chefs and farms to highlight Alberta’s culture and cuisine. Ly’s food is so beautiful in both taste and style that I was thrilled when he agreed to participate. I had previously guided chef Ly on a visit to Spragg’s Meats pork farm and I knew he loved the taste of their product. We were all thrilled with the beauty of the dish he presented.
This post will share chef Ly’s recipe in both a written and video format.
My friend Greg Spragg of Spragg’s Meats – I call him the Pig Whisperer – he is kind & will only raise pastured, hormone and antibiotic free pigs
Deadly pig virus spurs Alberta Pork to organize farmer meetings.
The United States has an epidemic of porcine diarrhea that has killed approximately three million piglets and cost that country $240 million dollars. I just finished reading this news in the article above by Amanda Stephenson. Stephenson’s piece also reports that Ontario has just seen its first outbreak of the virus and a spokesperson for Alberta Pork says that “the real question is, can we keep it out of the Prairies?”.
I think that question misses the point. I think the real question is not “can we keep it out of the Prairies?”; I think the real question is why did these animals get so devastatingly ill in the first place?
I suspect it has something to do with the industrialization of the hog industry but I’m not a farmer or a veterinarian. This crisis is just one more factor that has me and many consumers asking questions and wishing for greater transparency in our food systems. This post describes what I know about the current systems of how pork is raised and goes on to look at some small trends and ideas that might lead the way back to a healthier pork industry with hopefully healthier animals within that industry.