Galantine of Pork

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 Information

  • Nutritional analysis per serving (12 servings)

    665 calories; 62 grams fat; 22 grams saturated fat; 29 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 98 milligrams cholesterol; 378 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

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 1/2 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.
2. Chop the meat, season and put it into a long 4-pint terrine. Pour in stock to cover, refrigerate and leave to set.
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.
4. Leave the jelly to set.
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.