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Method :
Remove bone
and all fat from pork. Discard fat. Cut meat into 1.5 inch (3.75cm)
cubes and store in refrigerator for use later. Combine pork bones, pig's
feet, slices onion, thyme, bay leaf, cloves, 2 tsp salt and peppercorns
in kettle. Add boiling water to just cover. Bring to a boil. Turn down
heat, cover and simmer 3 hours. Strain broth from pork bones and pig's
feet. Remove any pieces of lean meat from pig's feet and add to raw
pork. Discard all bones. Chill broth and lift off and discard fat. Boil
broth hard until reduced to about 2 cups (500ml) if necessary. Set aside
for use later. Heat oven to 325F (160C). Have ready a 9-inch (23-cm)
spring-form pan, 3 inches (7.5cm) deep.
Roll 2/3 of
the Lard Pastry into a round big enough to line the bottom and sides of
the spring-form pan. Ease it into the pan, anchoring it by pressing
firmly against the sides of the pan. Put the cubed raw pork and the buts
of meat from the pig's feet into the pastry-lined pan. Sprinkle with
chopped onion, sage, 1 tsp salt and pepper. Dot with the butter. Roll
the remaining dough into a round a little larger than the top of the
pan. Lay it over the meat, moisten the under edge and seal it to the
under crust by pressing and crimping firmly. Cut a small round hole
(about the size of a quarter) in the centre of the top crust. Pour in
1/2 cup (125ml) water. Bake about 4 hours or until pork is completely
cooked through and pastry is well browned. Beat egg yolk and milk
together with a fork and brush this over top crust after baking 3 hours.
Remove pie from oven. Heat the 2 cups (500ml) broth saved from cooking
pig's feet and pour as much of the broth into the hole in the top as the
pie will take. Cool then chill for at least 12 hours. Serve cold cut in
wedges or thick slices.
Serves 12-16
Lard
Pastry Recipes
2/3 cup boiling water
1.5 cups lard
4
cups sifted all-purpose flour
1.5 tsp salt
Method :
Add boiling water to lard and beat with wooden spoon or rotary beater
until creamy. Cool. Stir in flour and salt, mixing with a fork. Gather
into a ball, wrap in waxed paper and chill. Roll and use for Pork Pie (Lard Pastry) as
directed in recipe.
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