INGREDIENTS

INSTRUCTIONS

Ask your butcher to bone the loin and remove the rind, but keep both
bones and the rind for the cooking. If you are using dried cepes,
cover them with warm water and leave to soak for 30 minutes or until
they are soft. Drain, reserving the liquid. Lay the meat on a board
and season well with salt and pepper. Cut the truffles or cepes into
little pieces and lay at intervals along the meat interspersed with
slivers of garlic. Roll the meat up and tie it with string into a  long
bolster shape. Place it in a roasting pan surrounded by the  bones and
the rind cut into strips. Roast in a preheated oven at 325  degrees for
30 minutes. Pour in the hot stock or water, the wine, and  the liquid
from the cepes. Cover and cook for a further 2 to 2 1/2    hours.
Remove the pork and keep hot. Strain the juices and reduce, then
season to taste. Serve with the sliced pork. Or, if serving the pork
cold, pour off the juices into a bowl and chill. Remove the fat, but
keep it for frying bread or little potatoes--it has a splendid  flavor.
The juices will have jellied and should be chopped and  arranged around
the cold pork in a serving dish. Serve with what you  will, such as a
fine salad and some sauteed potatoes.  Recipe by: Two Fat Ladies FL1B02
Posted to MC-Recipe Digest V1 #823 by Sue <suechef@sover.net> on Oct
02, 1997

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