Carre De Porc Farci Recipe - Cooking Index
Carre De Porc Farci Recipe - Cooking Index
Saddle of pork stuffed with pork kidneys and roasted. Speciality of "The Hotel Majestic", Cannes, France.
Type: Pork| 10 lbs | 4540g / 160oz | Saddle of pork - (6 ribs) - cut short on |
| Flap or skirt | ||
| 3 | Pork kidneys | |
| 1 | Thyme | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Butcher's twine | ||
| Clarified butter - as needed |
Ask your butcher to debone the saddle of pork for you. Wash the kidneys thoroughly and slice them in half lengthwise. Preheat the oven to 375 degrees. Place a meat platter to heat in the warming oven.
Remove the rind from the lower flaps (or breast). Score the remaining top rind with a sharp knife in long diagonal strokes, both ways in order to form diamonds. Place the saddle flat on the board inside-up and season generously with freshly ground salt and black pepper and thyme. Place the kidneys on top and roll up firmly. Tie securely with string every 2 inches. Place the saddle on a roasting pan and season the outside with salt and white pepper. Drizzle clarified butter across the meat.
Roast the saddle in a preheated 375 degree oven for 3 hours and 20 minutes. No basting is required. The saddle has its own fat to keep it moist. Remove the saddle to a cutting board and cut off the string. Cut the rind down the center and run a carving knife under rind and remove. Cut the crispy rind into serving size pieces, if desired. Put on the warm meat platter and carve.
This recipe yields ?? servings.
Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0093) - from the - TV FOOD NETWORK
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