| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Cornish |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Fresh pork; (1814gm) |
| 2 |
lg |
Onions – sliced |
| 1 |
|
Turnip – cubed |
| 2 |
|
Carrots – sliced |
| 1 |
|
Heads celery – chopped |
| 2 |
|
Leeks – chopped |
| 1 |
ts |
Mustard powder |
|
|
Pepper |
| 1 |
|
Sprig thyme |
|
|
Chopped parsley |
INSTRUCTIONS
Remove all the fat from the pork and cut into cubes of about 3/4 inch
(20mm) square then soak in brine for 12 to 24 hours. Remove and
thoroughly wash several times before shaking with mustard. This not
only keeps the meat moist but also acts as a tenderiser. The meat
with all the other ingredients should be placed in a large saucepan
and just covered with water. Slowly bring to the boil and then simmer
for 2 hours. Fresh vegetables can be added 3/4 hour before the meat
is ready or they can be cooked separately, however the traditional
accompaniment for Salt Pork is Pease Pudding.
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