Recipe detail

Pork Faggots

7.1. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: English

Program steps

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1
Hot air
0 %
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probe icon 160 °C
ventilator icon 100 %
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2
Combination
70 %
time icon Termination by time
time icon 01:10 hh:mm
probe icon 160 °C
ventilator icon 100 %
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Ingredients - number of portions - 8

Name Value Unit
butter 70 g
onion, finely chopped 1 pcs
thyme leaves, leafed 1 pcs
sage leaves, finely chopped 16 pcs
mace, ground 3 g
black pepper, ground 6 g
pork belly, minced 700 g
streaky bacon, minced 130 g
lamb kidneys, rinsed, skinned, cored and finely diced 6 pcs
pork liver, finely diced 200 g
sea salt 1 g
breadcrumbs 120 g
whole milk 130 ml
beef caul fat 250 g
unrefined sugar 8 g
malt vinegar 12 ml
flour 12 g
strong beef stock 700 ml
salt and pepper 1 g

Directions

1. In a skillet, soften the onion in half the butter, adding the thyme, sage and mace 2. In a large mixing bowl, combine the belly, bacon, kidneys and liver. Combine the softened onion and herbs and mix well. Add breadcrumbs, milk, salt and pepper and keep working it until all the mixture combines well 3. On a work surface carefully spread out the caul so that no part of it is ripped. Cut the caul in 10cm squares 4. Spoon out some of the mixture on the opened caul and fold into parcels tightly containing the stuffing. Turn the faggots over and wrap again in other caul sheets 5. Set the oven on dry heat at 160°C (full fan speed), with flap opening every 20 minutes 6. In a Dutch oven over high heat, sear the faggots in the remaining butter, add brown sugar and deglaze with vinegar over high heat until most of it has evaporated 7. Sprinkle the flour over the faggots, reduce the heat and stir gently so that the flour does not burn 8. After a minute or so, pour in the beef stock and insert the Dutch oven in the oven just before the liquid breaks into a boil 9. Bake for 70 minutes 10. Serve with mash, peas and mustard

Recommended accessories

Stainless wire shelving