Savory Smoked Pork Mould Recipe
Ingredients
| Pork shoulder | 2 Pound, smoked | |
| Onion | 1 | |
| Cloce - 1 | ||
| Celery - 1 stalk | ||
| Garlic | 2 Clove (5gm) | |
| Bouquet garni | ||
| Parsley | 5 Tablespoon, chopped | |
| White wine vinegar | 1 Tablespoon | |
| Unflavored gelatin | 2 Teaspoon | |
| Dried tarragon | 1 Teaspoon | |
| Chervil | 1 Teaspoon, dried | |
| Egg whites | 2 | |
| Cucumber peel | ||
| Sweet red pepper | 1 To taste | |
| Ripe olives | 1/4 Cup (16 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.
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.
Chef
