Cornish Salt Pork With Pease Pudding

It is clear that there must be difficulties for us in a revelation such as the Bible. If someone were to hand me a book that was as simple to me as the multiplication table, and say, “This is the Word of God. In it He has revealed His whole will and wisdom,” I would shake my head and say, “I cannot believe it; that is too easy to be a perfect revelation of infinite wisdom.” There must be, in any complete revelation of God’s mind and will and character and being, things hard for the beginner to understand; and the wisest and best of us are but beginners.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish	Cornish	1	Servings

INGREDIENTS

4	lb	Fresh pork, 1814gm
2		Onions – sliced
1		Turnip – cubed
2		Carrots – sliced
1		Heads celery – chopped
2		Leeks – chopped
1	t	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.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God wants to be your best friend”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7743 Calories From Fat: 6270 Total Fat: 695g Cholesterol: 1152.4mg Sodium: 12123.1mg Potassium: 5926.6mg Carbohydrates: 129.2g Fiber: 24.2g Sugar: 49.1g Protein: 233.3g