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.  Copyright 1998 TV FOOD NETWORK, G.P., All
Rights Reserved  Converted by MC_Buster.  Recipe by: TWO FAT LADIES
SHOW #FL1B02  Converted by MM_Buster v2.0l.

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