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Savory Smoked Pork Mould

creative.chef's picture
Ingredients
  Smoked pork shoulder 2 Pound
  Onion 1
  Clove 1
  Celery stalk 1
  Garlic 2 Clove (10 gm)
  Bouquet garni 1
  Chopped parsley 5 Tablespoon
  White wine vinegar 1 Tablespoon
  Unflavored gelatin 2 Teaspoon
  Dried tarragon 1 Teaspoon
  Dried chervil 1 Teaspoon
  Egg whites 2
  Cucumber peel 1 Tablespoon
  Sweet red pepper 1
  Ripe olives 1⁄4 Cup (4 tbs), pitted
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Peel onion and spike with clove.
2) Chop celery.
3) Peel garlic.
4) Soak parsley in vinegar.
5) Chop cucumber peel.
6) Seed and slice pepper.

MAKING
7) Put pork in a pan, cover with water and bring to a boil.
8) Drain off water.
9) Add onion, garlic and celery to pan with 2 quarts water, the bouquet garni and seasoning.
10) Bring to a boil and simmer for 1 hour.
11) Lift pork out of pan.
12) Remove meat from bone and chop.
13) Reduce cooking liquid to 1 1/4 cups by boiling fast.
14) Strain cooking liquid and return to pan.
15) Add gelatin and herbs.
16) Lightly beat egg whites and add.
17) Leave for 30 minutes, then bring nearly to a boil, beating.
18) Remove from heat and pour through a scalded jelly bag or several layers of cheesecloth.
19) In a dampened mold, spoon a little gelatin.
20) Chill till set.
21) Arrange the cucumber peel and peppers decoratively in mold with olives.
22) Add a little more gelatin and chill again till set.
23) Arrange pork pieces and parsley in layers in mold.
24) Pour remaining gelatin over, cover and chill overnight.

SERVING
25) Serve the chilled pork mold as part of your menu.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Pork
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
8

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