Real Recipes From Real Home Cooks ®

pork galantine

(1 rating)
Recipe by
Malinda Coletta
North Providence, RI

I know most people wont try this but you dont know what you are missing. This is a classical french dish great for picnics, cookouts as an app or served with some cold veggies as a main. The flavors are bright and strong in a good way!

(1 rating)

Ingredients For pork galantine

  • 1 lb
    pig ears
  • 1 lb
    pig feet
  • 2 lb
    hocks
  • 2 lb
    pork neck bones
  • water
  • 4
    carrots, cut into sticks
  • 4
    ribs of celery cut into sticks
  • 4
    star anise
  • 2 tsp
    whole clove
  • 2 tsp
    whole peppercorns
  • 10 sprig
    thyme fresh
  • capers (optional not during cooking)
  • pistachio nuts shelled unsalted (optional not during cooking)

How To Make pork galantine

  • 1
    place all ingredients in a cast iron pot or large crock pot. Cover with water. Cook untill meat is falling off the bone. (if using cast iron pot cook in a slow oven 250F for about 6-8 hours)
  • 2
    Remove all bones and meat from pot. Strain liquid in a fine mesh cloth.
  • 3
    Place meat in one bowl, carrots and celery in another bowl, and broth in another bowl. Place in fridge for at least 8 hours or until the broth becomes a solid.
  • 4
    Line a mold with cling film and layer with meat, carrots, celery. You can also add some capers and shelled pistasios for more color and flavor.
  • 5
    Now onto the bowl with the broth that has now become solid. Scrape off the top layer of fat. Now place the bowl in a microwave and cook untill the solid has now become a liquid and pour over the pork in the lined mold. Place in fridge untill solid. Unmold slice and serve at room temp, on toast points, or with steamed cold veggies.

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