Galantine of Pork

Name: Galantine of Pork
Total time: 4 h 30 min
Yield: 12 servings
Ingredients: 3 pounds pork belly or shoulder, tied into sausage shape; 2 pig's feet; Coarse salt to taste; 2 cups white wine; 2 onions, sliced; 2 carrots, sliced; 2 cloves garlic, crushed; 1 stalk celery; 2 bay leaves; 6 stalks parsley; 1 piece lemon peel; 4 juniper berries; 6 peppercorns; 2 egg whites; 1/2 cup chopped parsley to garnish

By Moira Hodgson

Total Time: 4 hours 30 minutes, plus setting time
Rating: (0)
Comments: Read comments

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Ingredients

Yield:12 servings

3pounds pork belly or shoulder, tied into sausage shape
2pig's feet
Coarse salt to taste
2cups white wine
2onions, sliced
2carrots, sliced
2cloves garlic, crushed
1stalk celery
2bay leaves
6stalks parsley
1piece lemon peel
4juniper berries
6peppercorns
2egg whites
½cup chopped parsley to garnish

Ingredient Substitution Guide

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Preparation

Step 1
Split the pig's feet and put into a large kettle with remaining ingredients except egg whites and parsley. Add water to cover and simmer slowly for 1½ to 2 hours. Remove the meat and continue to simmer the pig's feet for another hour. Strain and leave to set. This will be your jelly.
Step 2
Chop the meat, season and put it into a long 4-pint terrine. Pour in stock to cover, refrigerate and leave to set.
Step 3
When the strained stock has jellied, discard fat. Put jelly in a saucepan. Beat egg whites until they begin to froth. Put them into the saucepan with the jelly. Simmer very slowly for 10 minutes. Turn off heat and leave for 10 minutes. Strain through a damp cloth. The liquid should be clear. If it is not, repeat process with two more egg whites.
Step 4
Leave the jelly to set.
Step 5
To serve the galantine, slice it with a very sharp knife and arrange the slices on an attractive serving dish. Surround with chopped jelly and garnish with parsley.