Savory Smoked Pork Mould Recipe


Preparation Time15 MinCooking Time50 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings8
MethodMain Ingredient


 Smoked pork shoulder2 Pound
 Celery stalk1
 Garlic2 Clove (10 gm)
 Bouquet garni1
 Chopped parsley5 Tablespoon
 White wine vinegar1 Tablespoon
 Unflavored gelatin2 Teaspoon
 Dried tarragon1 Teaspoon
 Dried chervil1 Teaspoon
 Egg whites2
 Cucumber peel1 Tablespoon
 Sweet red pepper1
 Ripe olives1⁄4 Cup (4 tbs), pitted
 Salt To Taste
 Pepper To Taste


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.

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.

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