Hand of Pickled Pork with Mustard Sauce Recipe

Name: Hand of Pickled Pork with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds pickled pork, soaked in cold water for 4 hours; 10 carrots, peeled and quartered; 1/4 cup butter; 3 tablespoons flour; 2 1/2 cups hot veal stock; 2 tablespoons dry mustard; 1 tablespoon lemon juice; freshly ground salt; freshly ground white pepper; 2 egg yolks; minced parsley, to taste; Bennet Potatoes, recipe follows; 1 1/2 pounds potatoes, cooked, mashed, and seasoned with salt and white pepper; 3 tablespoons chopped chives; 3 egg whites, whipped until stiff; Minced fresh parsley, to garnish

Servings: persons

4 pounds pickled pork, soaked in cold water for 4 hours
10 carrots, peeled and quartered
1/4 cup butter
3 tablespoons flour
2 1/2 cups hot veal stock
2 tablespoons dry mustard
1 tablespoon lemon juice
freshly ground salt
freshly ground white pepper
2 egg yolks
minced parsley, to taste
Bennet Potatoes, recipe follows
1 1/2 pounds potatoes, cooked, mashed, and seasoned with salt and white pepper
3 tablespoons chopped chives
3 egg whites, whipped until stiff
Minced fresh parsley, to garnish

1
Drain pork and place in cold water to cover.
2
Bring to boil and cook 50 minutes.
3
Add carrots and cook 30 minutes more.
4
Let cool in water.
5
Drain and reserve carrots.
6
Remove skin from pork and carve into thick slices.
7
Set aside.
8
Melt butter in small saucepan, then add flour.
9
Stir to form a roux and cook on low heat for 1 minute.
10
Add hot stock, whisking to form a smooth sauce.
11
Add mustard and lemon juice.
12
Cook 12 minutes, then season with salt and white pepper.
13
Combine egg yolks with a little bit of the sauce, whisk well and add this back to saucepan, whisking over gentle heat.
14
Place pork on serving platter and nap with sauce.
15
Garnish with parsley and surround by cooked carrots.
16
Serve with Bennet Potatoes.
17
Preheat oil to 400 degrees F. Combine mashed potatoes with chives and fold in egg whites.
18
Fill piping bag with 1/2-inch plain nozzle.
19
Pipe pieces into hot oil and cook 2 minutes until crisp and golden brown.
20
Drain on paper towels and dust with parsley.

1668

kcal

Calories

Fat

Carbs

148

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 16 ingredients. The key ingredients include: 4 pounds pickled pork, soaked in cold water for 4 hours, 10 carrots, peeled and quartered, 1/4 cup butter, 3 tablespoons flour, and more.

Yes, Hand of Pickled Pork with Mustard Sauce 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.

Hand of Pickled Pork with Mustard Sauce

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