Pork cheese

Pork cheese

By
From
Encyclopedia of Food and Cookery
Serves
6

For this excellent old-fashioned cold meat dish, fresh or pickled pork is cooked slowly until it falls from the bone and is pressed in its own savoury juices, which form a jelly.

Ingredients

Quantity Ingredient
1 fresh or pickled hand of pork
freshly ground black pepper
4 fresh sage leaves, finely chopped
salt

Method

  1. If using pickled pork, soak in water to cover overnight. Drain.
  2. Place in a heavy pan with enough fresh water just to cover. Cover and cook over low heat for 4 hours. Drain, reserving liquid, and discard bones.
  3. Place meat, including skin, in a bowl and season with salt, if needed, and pepper. Sprinkle sage over pork.
  4. Strain a little cooking liquid onto meat in bowl and leave to cool, pressed down with a weight. Chill until set. Turn out and serve with a green salad.
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