Crust Baked Salt Pork
|Salt pork leg/1 salt pork hand||1⁄2|
|Plain flour||1 Pound|
|Cold water||6 Cup (96 tbs)|
Weigh joint to calculate cooking time.
Soak salt pork in cold water for at least 3 hours.
Remove, drain and pat completely dry with cloth and paper towels.
Place flour into a basin and mix in enough cold water to give a workable dough.
Roll out on a floured board in a large rectangle.
Place joint in centre and bring up sides of dough to cover pork.
Moisten edges with water and seal well at all joins.
Lift carefully into a large baking dish and bake in a moderate oven for 35 minutes per lb.
Remove from oven, allow pork to cool in crust.
When cool break off crust and discard.
Place pork in a container, seal and refrigerate until required for your picnic.