Crispy Pork Head Parcels
Christmas Recipes Appetizers Pork French Budget Recipes
Holiday food doesn't have to be expensive. See how from some pig feet and head I prepared these delicious crispy parcels, inspired by something similar I tasted in Paris.
Ingredients
1/2 pig head (or 1 fresh ham hock)
2 pig trotters
150 ml dry white wine
3 carrots
2 medium onions
1 large garlic clove
1 sprig thyme (can be dried)
2 cloves
1 teaspoon whole black peppercorns
1 bunch parsley
3 sheets phyllo pastry
a little oil and butter for frying
Pieces: 6
How to prepare crispy pork head parcels
- It's preferable to use meat from a singed pig. Ask the butcher to split the feet lengthwise and cut the head into pieces that will fit in your pot. If you don't have a head or dislike the idea, you can use a meaty ham hock instead.
- Wash the meat well, then pour boiling water over it and let it sit for 15 minutes. Wash again in cold water.
- In a large pot, bring water with wine to a boil, then add the meat. You need enough water to completely cover the meat. Simmer over low heat (just barely bubbling) until foam no longer forms on top. Keep skimming the foam that rises.
- When no more foam forms, add the vegetables (onion peeled and whole, carrot cut into thick pieces), pepper, cloves, thyme and 1/2 bunch of parsley. Add salt too. Continue simmering over low heat until the meat is soft and falls off the bone. Cooking takes about 2 hours total, but check the meat to be sure.
- Remove the meat from the pot. Debone it (I chose the lean meat from the jaw, a little fat and just a bit of skin). Chop finely with a knife. If making a larger quantity, you can grind it in a food processor.
* you can strain, freeze and use the remaining broth for other dishes - Add 1 boiled carrot (from the broth) cut into cubes over the meat.
- Heat a little oil in a pan and saute the garlic until fragrant (about 1 minute). Add the meat mixture and saute over low heat for 5 minutes. Season with salt and black pepper to taste. At the end add the remaining finely chopped parsley.
- Let the mixture cool down.
- Line a loaf pan with plastic wrap. Add the meat to the pan and press it well (I got half a pan) using the plastic wrap.
- Place a weight on top and refrigerate until the next day.
- The next day, slice the resulting loaf into finger-thick slices.
- Wrap each slice in 1/2 sheet of phyllo pastry.
- Heat a thin layer of oil in a pan and add a little butter. Fry the parcels for 3-4 minutes on each side. Remove onto paper towels.
- Serve warm with gherkins or capers.
Blanching the pork
Adding vegetables to the pot
Meat is cooked
Deboned meat chopped finely
Meat mixture in loaf pan
Slicing
Frying the parcel in oil and butter
