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Spiced Pork Recipes
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Ingredients : |
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20
1 tbsp
1 tbsp
3
2
6
6
1
1
250 ml
125 ml |
juniper
berries, crushed
salt
black
peppercorns
garlic
cloves, chopped
pig's
trotters
bay leaves
fennel
stalks
orange,
sliced with skin left on
carrot
white wine
sherry |
Method :
- Mix the juniper berries, salt,
pepper and garlic together.
- Prick the pork with a skewer and
rub the spices all over.
- Leave to marinate for 24 hours in
the refrigerator.
- Into a large pot put the trotters,
bay leaves, fennel, orange, carrot and white wine.
- Put the lid on and place in a
preheated oven (150C/300F/Gas 2) for 3 hours.
- Test with a skewer to see if it is
cooked - the skewer should penetrate easily.
- Remove the pork and place on a
serving dish.
- To make the jelly, put the stock
back into the oven to cook for a few more hours to be sure to obtain
a good jelly.
- Pour the stock through a sieve
into a bowl.
- Refrigerate.
- The next day, the fat will have
set on top.
- Remove it and reduce the stock
over a high heat to about 500 ml.
- Remove form the heat and add the
sherry.
- Pour into a greased jelly mould or
bowl and leave to set.
- Turn it out just before serving
the pork.
Serves 12
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