I never cared for this, but my mom loved it, and made it often..
5 pounds pig's feet
2 pounds pork roast
1 pound pig's ears
1 1/2 bottles Chardonnay
2 cups cider vinegar
1 large onion studded with 6 cloves
8 ribs celery, chopped
5 bay leaves
10 peppercorns
5 packages (.25 ounces each) powdered gelatin, such as Knox
3 teaspoons each: salt, freshly ground black pepper
2 red bell peppers, trimmed, chopped Cornichons, optional Place pig's feet, pork roast, ears, wine and vinegar in a large pot. Add enough water to cover. Place clove-studded onion, celery, bay leaves, peppercorns in a cheesecloth bag. Add to pot. Stir gelatin into 2 cups cool water in a medium bowl. Add to pot. Add bell peppers, salt and pepper to the pot. Heat to a boil over medium-high heat. Lower heat to a simmer. Cook 4 hours, skimming and discarding the frothy surface accumulation every 15 minutes. Remove from heat; set aside to cool. Strain through a colander; reserve liquid. Carefully remove all bones from meat. Cut up pig's feet and pork roast into small pieces. Transfer mixture to a large bowl. Check seasoning of reserved liquid; return to bowl. Pour into 6 (or more ,if needed) loaf pans. Cover with plastic wrap; refrigerate until set, 8 or more hours. Turn out cooled pans onto cutting board. Slice. Serve pate- style on a salad plate; garnish with cornichons or other small pickles, as desired.
2 pounds pork roast
1 pound pig's ears
1 1/2 bottles Chardonnay
2 cups cider vinegar
1 large onion studded with 6 cloves
8 ribs celery, chopped
5 bay leaves
10 peppercorns
5 packages (.25 ounces each) powdered gelatin, such as Knox
3 teaspoons each: salt, freshly ground black pepper
2 red bell peppers, trimmed, chopped Cornichons, optional Place pig's feet, pork roast, ears, wine and vinegar in a large pot. Add enough water to cover. Place clove-studded onion, celery, bay leaves, peppercorns in a cheesecloth bag. Add to pot. Stir gelatin into 2 cups cool water in a medium bowl. Add to pot. Add bell peppers, salt and pepper to the pot. Heat to a boil over medium-high heat. Lower heat to a simmer. Cook 4 hours, skimming and discarding the frothy surface accumulation every 15 minutes. Remove from heat; set aside to cool. Strain through a colander; reserve liquid. Carefully remove all bones from meat. Cut up pig's feet and pork roast into small pieces. Transfer mixture to a large bowl. Check seasoning of reserved liquid; return to bowl. Pour into 6 (or more ,if needed) loaf pans. Cover with plastic wrap; refrigerate until set, 8 or more hours. Turn out cooled pans onto cutting board. Slice. Serve pate- style on a salad plate; garnish with cornichons or other small pickles, as desired.
No comments:
Post a Comment