INGREDIENTS:
- 3 lb shoulder of pork
- 1 1/2 to 2lb pig's feet
- 1medium onion,sliced
- 1/4tsp dried leaf thyme
- 1large bay leaf
- 3whole cloves
- 2tsp salt
- 6 peppercorns
- boiling water
- 3/4cup chopped onion
- 1/2tsp sage
- 1tsp salt
- 1/4tsp pepper
- 2tbsp butter
- 1/2cup water
- 1 egg yolk
- 1tbsp milk
Remove bone and all fat from pork. Discard fat.Cut meat into 1 1/2-inch(3.75cm)
cubes and store in refrigerator for use later.
Combine pork bones, pig's feet,slice onion, thyme,bay leaf,cloves,2tsp(10ml) salt
and peppercorns in kettle.Add boiling water to just cover.Bring to boil.Turn down
heat cover and simmer 3 hours. Strain broth from pork bones and pig's feet.Remove
any pieces of lean meat from pig's feet and add to raw pork.Discard all bones. Chill
broth and lift off and discard fat. Boil broth hard until reduce to about 2 cups (500ml)
if necessary.Set aside for use later.Heat oven to 325F(160C).Have ready a 9-inch
(23cm) spring from pan, 3 inches (7.5cm) deep. Roll 2/3 of the Lard Pastry into a
round big enough to line the bottom and sides of the spring from pan.East it into the
pan, anchoring it by pressing firmly against the side of the pan.Put the cubed raw pork
and the bits of meat from the pig's feet into the pastry -lined pan.Sprinkle with chopped
onion,sage,1tsp (5ml)salt and pepper. Dot with the butter.Roll the remaining dough into a
round little larger than the top of the pan.Lay it over the meat, moisten the under edge and
seal it to the under crust by pressing and crimping firmly.
Cut a small round hole (about the size of a quarter) in the center of the top crust. Pour in
1/2 cup (125ml)water. Bake about 4 hours or until pork is completely cooked through and
pastry is well browned.Beat egg yolk and milk together with pork and brush this over top
crust after baking 3 hours. Remove pie from oven.Heat the 2 cups (500ml)broth saved from
cooking pig's feet and pour as much of the broth into the hole the top as the pie will take.
Cool the chill for at least 12 hours.
TIPS:Serve cold cut in wedges or thick slices.
THE BEST: Lard Pastry recipe,....,?,,:Food Recipe:lard pastry
- 2/3 cup boiling water
- 1 1/2 cups lard
- 4 cups sifted all purpose flour
- 1/12 tsp salt
PROCEDURE:
:Add boiling water to lard and beat with wooden spoon or rotary beater until creamy.
Cool.stir in flour and salt,mixing with a fork gather into a ball,Wrap in waxed pepper and chill.
Role and used for pork pie as directed recipe..??.,
