Text 15236, 76 rader
Skriven 2008-10-18 18:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Scalding pigs
=====================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Also when it was Hog Day...my grandfather
 HN> and a bunch of my uncles would build a big pole tripod
 HN> with a block and tackle at the top and a HUGE (and I
 HN> do mean HUGE!!!) iron caldron below it...filled with water
 HN> and a huge fire underneath that!! After the hog was
 HN> killed they scalded it in the boiling water...I still don't 
 HN> know why...

It softens the hair so that it can be removed easily and then you
don't have to skin it.

 HN> And these were not lean hogs...they wanted the
 HN> lard as much as the meat!

When I was a kid all hogs were fatter than todays but every farmer
would specially fatten one up to be a lard hog. They could get quite
huge in their old age.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Pork Roast with Paprika, Capers And Caraway
 Categories: Pork
      Yield: 9 Servings
 
      4 tb Lard
      3 lb Pork loin, boneless
    3/4 c  Onion; finely chopped
    3/4 c  Carrot; diced
      1 ts Sweet hungarian paprika
      1 c  Chicken stock or beef stock
           Salt
           Fresh ground pepper
      2 tb Flour
      1 c  Sour cream
      1 tb Capers; drained, chopped
      1 tb Caraway seed
      1 tb Parsley; finely chopped
 
  In a 4-quart casserole, heat the lard until a light haze forms over
  it. Add the pork and over high heat brown it on all sides, about 10
  to 15 minutes. Remove and set aside. Preheat oven to 350. Pour off
  all but a thin film of the fat and add the onions.  Cook them
  about 8 minutes over medium heat or until they are lightly
  colored. Add the carrots and cook 2 to 3 minutes longer.  Off the
  heat, stir in the paprika. Continue to stir until the vegetables
  are coated. Pour in the stock and bring it to a boil, stirring in
  any brown bits that cling to the bottom and sides of the pan.

  Return the pork to the pan, fat side up, salt and pepper it, and
  bring the liquid to a boil again.  Cover tightly and braise the
  pork in the middle of the oven for 1 1/2 hours, or until thoroughly
  cooked and tender. Baste it occasionally with pan juices. Transfer
  the pork to a heated platter.

  Pour the contents of the pan into a sieve set over a saucepan,
  pressing down hard on the vegetables before discarding them. Skim
  off as much of the surface fat from the pan liquid a possible and
  bring the sauce to a simmer on the stove. With a wire wisk, beat
  the flour and sour cream together in a bowl, then beat the mixture
  into the pan. Bring the sauce to a simmer once more and add the
  parsley, capers and caraway seeds. Taste for seasoning. Carve pork
  into 1/4 to 1/2 inch slices and serve with some of the sauce
  poured over them and the rest passed separately in a sauce boat.
 
MMMMM

Cheers

YK Jim


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