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Ingredientes

Cost per recipe $8.48 view details
  • 10 lb saddle of pork - (6 ribs) cut short on flap or possibly skirt
  • 3 x pork kidneys
  • 1 pch thyme Salt to taste Freshly-grnd black pepper to taste Freshly-grnd white pepper to taste Butcher's twine Clarified butter as needed

Direcciones

  1. Ask your butcher to debone the saddle of pork for you. Wash the kidneys thoroughly and slice them in half lengthwise. Preheat the oven to 375 degrees. Place a meat platter to heat in the warming oven.
  2. Remove the rind from the lower flaps (or possibly breast). Score the remaining top rind with a sharp knife in long diagonal strokes, both ways in order to create diamonds. Place the saddle flat on the board inside-up and season generously with freshly grnd salt and black pepper and thyme. Place the kidneys on top and roll up firmly. Tie securely with string every 2 inches. Place the saddle on a roasting pan and season the outside with salt and white pepper. Drizzle clarified butter across the meat.
  3. Roast the saddle in a preheated 375 degree oven for 3 hrs and 20 min. No basting is required. The saddle has its own fat to keep it moist. Remove the saddle to a cutting board and cut off the string. Cut the rind down the center and run a carving knife under rind and remove. Cut the crispy rind into serving size pcs, if you like. Put on the hot meat platter and carve.
  4. Comments: Saddle of pork stuffed with pork kidneys and roasted. Speciality of "The Hotel Majestic", Cannes, France.
  5. Recommended Drink: A good dry white Burgundy or possibly a cold but excellent Rose.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 650g
Calories 650  
Calories from Fat 191 29%
Total Fat 21.13g 26%
Saturated Fat 6.76g 27%
Trans Fat 0.0g  
Cholesterol 2074mg 691%
Sodium 787mg 33%
Potassium 1489mg 43%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 107.0g 171%
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