Sunday, January 27, 2013

To Stuff a Chine of Pork

Make a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, crumbs of bread; season with pepper, salt, shallot, and nutmeg, and stuff it thick; then roast it gently, and when it is about a quarter roasted, cut the skin in slips; and make your sauce with apples, lemon peel, two or three cloves, and a blade of mace; sweeten it with sugar, put some butter in, and have mustard in a cup.
 
Hannah Glasse, "The Art of Cookery Made Plain and Simple"

Modern adaptation here.

Since the chine is the backbone, and those are hard to come by, I went with the suggestion of using a pork loin.

"Take your pork loin and unroll it with a knife as you slice it lengthwise about ½ to ¾ of an inch thick. You should end up with a long rectangular piece of meat."

Uh, this sounds suspiciously like "foodie" territory. But I gave it a shot.


 
"In a large mixing bowl combine the bread crumbs, parsley, thyme, sage, nutmeg, pepper, salt, shallots and bacon. Blend these well with your hands."
 

"In another bowl, whip the eggs, and add it into the bread crumb mixture. Mix well with your hands until it is a stiff 'stuffing' consistency. If it is too dry, add another egg."
 
Since I wasn't roasting this, I went ahead and pre-cooked the bacon.

"Spread this stuffing over the loin to cover the entire surface of the pork. Don’t worry if it isn’t perfect."
 
 
"Gently roll up the pork from one end to the other. Tie it with cotton string in three or four bands around the meat. Place it in a greased baking pan."
 
 
Here's where things changed. The recipe says to roast at 350 degrees and baste with butter. What's not to love? Except that I'll be doing this over an open fire and I'm not sure if it's going to be raining (read: Will I have coals for a bake kettle?).
 
So, I wrapped it up in a linen pudding cloth, tied it up with string and boiled it in apple cider.
 
 
This worked well. Really, really well.
 

 
Add the seasoned apples or the mustard, and you have a winner!

EDITED to ADD: If you make the "sauced apples" I suggest you substitute nutmeg for the cloves, and maybe cut back on the amount. The cloves completely overpowered the pork and stuffing.
 
 

4 comments:

  1. Boy, howdy, that looks good.

    I may have to borrow that recipe and give it to the Boy Scouts. That would be PERFECT in a dutch oven!

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  2. DAMN! After the big waffle maple cider bourbon thing for breakfast I had an apple for lunch and popcorn for dinner.


    I'm hungry again. That looks wonderful!

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  3. Oh my goodness. I'm eagerly awaiting an invitation to dinner at your place. LOL!

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