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Garde Manger - 5 Charcuterie Recipes from Countries other than FR & Germany
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GALARETA (Jellied Pigs Feet) (Poland)
4 Pigs Feet, cut in halves 1 Garlic clove 2 Pork Shanks 5 Whole Peppercorns
5 Whole Allspice 1 Onion, Julienne 1 Celery stalk, macedoine
1 Parsley sprig, fine chop 4 Bay Leaves 1 T Vinegar tt salt
1. Wash feet and shanks, and put in large covered kettle filled with water
2. Bring water to a boil, and skim
3. Carmalize onion.
4. Add onion, celery, parsley, garlic, and spices, and cook at a low simmer, covered, for 4 hours, or until meat easily comes off the bones.
5. Cool, strain, and remove the bones and spices
6. Return meat to liquid, adding salt and vinegar, and pour into loaf or tube pan
7. Set in refrigerator until firm
8. Scrape fat from top
9. Garnish with cooked carrot slices, lemon slices, and hard cooked eggs
WATROBA (Fried Liver) (Poland)
1# Pork Liver 2 Onions 3 T Butter 1 C Vinegar
1 C Bread Crumbs tt Salt & Pepper
1. Pour the boiling vinegar over the liver.
2. Drain and cut in 2" pieces.
3. Season and roll in bread crumbs
4. Fry sliced onion in butter, then fry liver in same butter
5. Arrange liver on fried onion, and pour brown gravy around.
PORK SATAY (Indonesia)
1# Pork, any cut, trimmed of external fat 1/2 C Soy Sauce 1/2 C Water 1t Chili Powder
1T Peanut Butter or Tahini 1T Garlic, minced 1t Ginger, minced
1T Sugar 1T Lime Juice
1. Slice thin strips of pork, about 1 1/2" in diameter.
2. Mix together remaining ingredients and add pork, marinating overnight
3. Thread pork onto skewers, and grill or broil until browned all over.
4. Pour marinade into pot and boil, reducing demi sec
5. Serve skewers hot, with marinade as a dipping sauce
SWEET SIMMERED PORK CHOPS (Japan)
4 Pork Chops, trimmed of excess fat, 1" thickness 1/3 C Soy Sauce 2/3 C Water
1/3 C Dry Sherry 1/4 C Mirin 2 T Rice Wine Vinegar
5-6 thin slices of peeled Ginger 4 Garlic Cloves, crushed 1/2 C Scallions, minced
1. Mix all ingredients except pork & scallions in large skillet, and bring to a boil
2. Lower heat to a simmer, and cook uncovered for 5 minutes
3. Preheat oven to 200 F
4. Add pork to skillet, cover, and simmer, turning occasionally, until meat is just about cooked through
5. Place chops on a sizzle plate and put in oven, cooking until done
6. Reduce sauce to demi sec, and serve spooned over chops, garnished with scallions
WEST INDIAN CRISPY PORK BITS
2# Boneless Pork Shoulder or Butt, trimmed of most external fat
tt Salt, Pepper 1T Garlic, minced 1t Ground Allspice
1/4 t Nutmeg 1t Thyme 1/2 C Scallion, minced
1T Peanut Oil 1/4 C Lime Juice 1/2 C Chicken Stock
1. Cut meat into 1" cubes and toss with all remaining ingredients except stock. Marinate overnight
2. Preheat oven to 375 F
3. Place meat in roasting pan, not overlapping, and roast for 1 hour, shaking and stirring occasionally, until meat is brown and crisp on all sides
4. When meat is done, pour off all but a tablespoon or two of the fat in the pan, and put on a range over high heat
5. Deglaze with the stock, and cook, scraping bottom of the pan, until the liquid is reduced demi sec
6. Pour over pork bits and serve
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