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the Fat Pig Casserole

Meat.World's picture
  Boneless lean pork 1 Pound, cut into 1 -inch cubes
  Pig's ear 2 , halved
  Pig's feet 2 , coarsely chopped
  Derinded lean salt pork 1⁄4 Pound, blanched in boiling water for 10 minutes, drained and sliced
  Cofechino/Other spicy pork sausages 3⁄4 Pound, sliced
  Vegetable oil 3 Tablespoon
  Butter 2 Tablespoon
  Onion 1 , thinly sliced
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Celery ribs 2 , finely chopped
  Carrots 2 , finely chopped
  Cabbage 1 , quartered

Put the pig's ears, pig's feet and salt pork into a pot with water to cover, and simmer for one hour.
Remove the meat with a slotted spoon, reserving the stock; cut the ears into thin strips; remove any loose bones from the feet.
Heat the oil and butter in a large skillet.
Saute the onion until lightly browned.
Add the pork cubes and brown them on all sides.
Add the wine, celery, carrots, ears and feet, salt pork and 2 cups [1/2 liter] of the cooking stock.
Simmer, uncovered, for 30 minutes.
Place the cabbage quarters on top of the meat and continue cooking for 30 minutes longer.
Finally add the sausages, cover and cook for 20 minutes.
Skim off any excessive fat before serving.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
40 Minutes
Cook Time: 
150 Minutes
Ready In: 
190 Minutes

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The Fat Pig Casserole Recipe