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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