The Fat Pig Casserole
|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|
|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.