Hand Of Pickled Pork With Mustard Sauce

Recipe Ingredients

4 lbs	1816g / 64oz	Pickled pork - soaked in
		Cold water for 4 hours
10		Carrots - peeled, quartered
1/4 cup	49g / 1.7oz	Butter
3 tablespoons	45ml	Flour
2 1/2 cups	592ml	Hot veal stock
2 tablespoons	30ml	Dry mustard
1 tablespoon	15ml	Lemon juice
		Salt - to taste
		Freshly-ground white pepper - to taste
2		Egg yolks
		Minced parsley - to taste
		Bennet Potatoes
1 1/2 lbs	681g / 24oz	Potatoes - cooked, mashed,
		And seasoned with
		Salt - to taste, and
		Freshly-ground white pepper - to taste
3 tablespoons	45ml	Chopped chives
3		Egg whites - whipped until stiff
		Minced fresh parsley - to garnish

Recipe Instructions

Drain pork and place in cold water to cover. Bring to boil and cook 50 minutes. Add carrots and cook 30 minutes more. Let cool in water. Drain and reserve carrots. Remove skin from pork and carve into thick slices. Set aside.

Melt butter in small saucepan, then add flour. Stir to form a roux and cook on low heat for 1 minute. Add hot stock, whisking to form a smooth sauce. Add mustard and lemon juice. Cook 12 minutes, then season with salt and white pepper.

Combine egg yolks with a little bit of the sauce, whisk well and add this back to saucepan, whisking over gentle heat. Place pork on serving platter and nap with sauce. Garnish with parsley and surround by cooked carrots. Serve with Bennet Potatoes.

For the Bennet Potatoes: Preheat oil to 400 degrees. Combine mashed potatoes with chives and fold in egg whites. Fill piping bag with 1/2-inch plain nozzle. Pipe pieces into hot oil and cook 2 minutes until crisp and golden brown. Drain on paper towels and dust with parsley.

This recipe yields 6 to 8 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0207) - from the - TV FOOD NETWORK

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