Pig Outta Hell
Apr. 25th, 2021 10:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Terrine de Porc.
Or, if you want to be all English peasant-y, "Picnic Meatloaf."
18 oz ground pork (I used 16 oz ground pork and 4 oz ham, cubed, for additional texture)
2 good-quality anchovies, mashed, or 1 tsp anchovy essence (I used 1 tsp Walnut Ketchup)
1 onion, minced (I used 1 shallot)
1 clove garlic, minced (Ha! I used... more.)
1/2 small bunch of fresh parsley, chopped
1 Tbsp chopped fresh oregano
1/4 cup grated Parmesan
1 egg, beaten
1 1/4 cups fresh bread crumbs
8 slices proscuitto
Heat the oven to 375. Mix everything but the proscuitto. (Use your hands - nothing else will work as well.) Line the loaf pan with the proscuitto, leaving enough overhanging to wrap over the top, then spoon in the pork mixture and press down well. Flip the overhanging proscuitto on the top, then put the loaf pan into a roasting pan. Pour very hot water into the roasting pan to come halfway up the sides of the loaf pan, and bake for 50 minutes or until the loaf shrinks away from the sides of its pan.
Remove from the oven and let cool in the water bath for 15 minutes. Remove from the water, cool, and then chill in the fridge. When needed, turn out onto a board and cut into thick slices. Serve with a salad and pickles.
What worked: It was good - basically the interior of a meat pie. It showed well. There was a distinct green flavor note from the parsley and fresh oregano.
What didn't: It could have used more shallot. I am not sure the ham was prevalent enough to add anything.
Having a few distinct textures/colors would be nice, like a few spears of asparagus or thinly sliced apple running through the middle. Fresh sage leaves would also be nice.
Will I make it again? Quite possibly.
Or, if you want to be all English peasant-y, "Picnic Meatloaf."
18 oz ground pork (I used 16 oz ground pork and 4 oz ham, cubed, for additional texture)
2 good-quality anchovies, mashed, or 1 tsp anchovy essence (I used 1 tsp Walnut Ketchup)
1 onion, minced (I used 1 shallot)
1 clove garlic, minced (Ha! I used... more.)
1/2 small bunch of fresh parsley, chopped
1 Tbsp chopped fresh oregano
1/4 cup grated Parmesan
1 egg, beaten
1 1/4 cups fresh bread crumbs
8 slices proscuitto
Heat the oven to 375. Mix everything but the proscuitto. (Use your hands - nothing else will work as well.) Line the loaf pan with the proscuitto, leaving enough overhanging to wrap over the top, then spoon in the pork mixture and press down well. Flip the overhanging proscuitto on the top, then put the loaf pan into a roasting pan. Pour very hot water into the roasting pan to come halfway up the sides of the loaf pan, and bake for 50 minutes or until the loaf shrinks away from the sides of its pan.
Remove from the oven and let cool in the water bath for 15 minutes. Remove from the water, cool, and then chill in the fridge. When needed, turn out onto a board and cut into thick slices. Serve with a salad and pickles.
What worked: It was good - basically the interior of a meat pie. It showed well. There was a distinct green flavor note from the parsley and fresh oregano.
What didn't: It could have used more shallot. I am not sure the ham was prevalent enough to add anything.
Having a few distinct textures/colors would be nice, like a few spears of asparagus or thinly sliced apple running through the middle. Fresh sage leaves would also be nice.
Will I make it again? Quite possibly.
