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Ingredientes
- 3Â 1/2 lb Pork butt
- 6 Tbsp. Maldon salt
- 1 Tbsp. Soft thyme leaves
- 1 Tbsp. Crushed white peppercorns
- 4 pt Goose or possibly duck fat
- 1 head garlic, keep whole
- 1 head garlic, peeled and crushed
- 1Â 1/4 lb Lentils puy
- 1/2 lb Pork rind, scattered with thyme, garlic and wrapped together with string
- 18 x Baby onions
- 12 x Baby carrots
- 1/4 lb Panchetta, diced
- 1 stk celery, diced
- 2 x Carrots, diced
- 1 ounce Dry cepes, soaked and finely diced
- 1 Tbsp. Tomato puree
- 12 x Cloves garlic
- 1 x Zampone
- 3 pt Chicken stock
- 8 piece pork confit
- 1 x Onion, diced
- 2 sprg thyme
Direcciones
- You need a cut of pork with fat, i.e. the butt. Break up the meat into large chunks. Scatter a layer of rock salt in the bottom of a large bowl.
- Sprinkle over some thyme, half the head of garlic and the crushed white peppercorns. Put a couple of the pcs of meat on this then cover with another layer of salt, thyme, crushed garlic, pepper then another layer of meat. Keep in a dry and hot place for 36 hrs.
- After 36 hrs, rinse the preservatives off the meat and pat dry with kitchen paper so it does not spit in the oil. In a large pot, heat some goose fat and let it simmer for a few min. Add in the pork and let the meat cook for 3 hrs on a very slow heat. Add in another tin of goose fat to the pot and a head of garlic, then another tin of goose fat.
- After 3 hrs, lift the pork out with tongs and let it cold on a plate.
- Take a storage jar, and put some of the goose fat in the bottom. Put the pork pcs on top and fill up , leaving an inch space at the top of the jar, with more goose fat. Tap the jar to get rid of any air pockets and fill all the gaps with fat. When the contents of the jar have cooled down, heat some lard into the top of the jar to seal it, place the lid on and put it in the fridge or possibly a cold place to store.
- Heat the base of the jar of pork confit over a stove to remove the lard seal and heat the confit fat. Put a pot of boiling water on for the zampone. In a casserole dish add in the panchetta, confit fat, garlic, diced onion, celery and diced carrots. Cook out with thyme and 2 bay leaves for 8-10 min. Put the Zampone that is in a sealed air tight bag into the boiling water and let it cook for 30 min. When it is cooked, remove it from the bag and let it cold down.
- After 10 min, add in to the casserole dish the lentils, cepes and 1 tsp of the juices of the cepes, remembering to sieve out the grit. Add the bottle of red wine, baby onions, tomato puree, the wrapped rind and chicken stock and let everything simmer for 1 1/2 hrs. After this time, remove the wrapped rind from the pot. Cut the zampone into slices about 1 inch thick. With a ladle, spoon some of the lentils on the bottom of a serving dish and then place some of the chunks of sausage. Add in some of the pork confit and scatter more of the lentils on top, Repeat, and end with some chunks of zampone on top.
