Galantine of Pork
Published January 26, 1982
- Total Time
- 4 hours 30 minutes, plus setting time
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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
½ cup chopped parsley to garnish
Nutritional analysis per serving (12 servings)
5 grams carbs; 98 milligrams cholesterol; 681 calories; 29 grams monosaturated fat; 7 grams polyunsaturated fat; 23 grams saturated fat; 63 grams fat; 1 gram fiber; 505 milligrams sodium; 16 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 1 ½ 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.
Private Notes