Galantine of Pork Recipe

Name: Galantine of Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Split the pig's feet and put into a large kettle with remaining ingredients except egg whites and parsley.
2
Add water to cover and simmer slowly for 1 1/2 to 2 hours.
3
Remove the meat and continue to simmer the pig's feet for another hour.
4
Strain and leave to set.
5
This will be your jelly.
6
Chop the meat, season and put it into a long 4-pint terrine.
7
Pour in stock to cover, refrigerate and leave to set.
8
When the strained stock has jellied, discard fat.
9
Put jelly in a saucepan.
10
Beat egg whites until they begin to froth.
11
Put them into the saucepan with the jelly.
12
Simmer very slowly for 10 minutes.
13
Turn off heat and leave for 10 minutes.
14
Strain through a damp cloth.
15
The liquid should be clear.
16
If it is not, repeat process with two more egg whites.
17
Leave the jelly to set.
18
To serve the galantine, slice it with a very sharp knife and arrange the slices on an attractive serving dish.
19
Surround with chopped jelly and garnish with parsley.

1060

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds pork belly or shoulder, tied into sausage shape, 2 pig's feet, Coarse salt to taste, 2 cups white wine, and more.

Yes, Galantine of Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Galantine of Pork

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