It took four hours of a Saturday afternoon to construct this gigantic pie. The recipes available are all pretty similar, three different types of pork with herbs and spices surrounded by jelly and encased in a hot water pastry. This one based, again on Hugh Fearnley-Whittingstall’s, seems to be similar to most. Ingredients For the filling: 1kg pork shoulder 250g home made bacon 250g minced pork belly 12 finely sliced sage leaves Several sprigs fresh thyme salt to taste (my […]
Tag: bacon
The perfect pork pie part 1: Makin’ bacon
Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it. Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork pies it is my mission to make the perfect one. Or at least start wandering down that route. Where local artisans and manufacturers go wrong is the filling, which should be three types of pig chopped into different sizes and […]