Sunday dinner is important in our house. Sunday is a day that we both have off work so we can pick new recipes that take Justin and I out of our comfort range and that can take all day to cook if need be. Justin and I have a perfect marriage in that he loves to cook and I love to eat. Don’t get me wrong I work for my dinner: I clean the kitchen after he has cooked all day!
Last week I posted a picture of pigs’ feet on twitter and said “Guess what’s for dinner?” well the secret is out: Justin made an English Pork Pie. He has wanted to make one for a couple of weeks now so we found this recipe on the Saveur Website. If you want to make this please read the recipe through because it does take ALL day to make. The recipe entails making the pie crust as well as cooking the pork bones and pigs’ feet with onions, parsley, carrots, celery, and peppercorns for an hour and then draining and cooking for longer to make a broth that you will eventually pour in to the pie after cooking to make it all gelatinous and yummy! Needless to say when you are done making the pie it is all pork as the filling is bacon, pork belly, and pork shoulder. And there is a cup of lard in the crust – meaning that even the crust is made of pork.
The pork pie had an intense pork flavor and the broth even gave the crust a pork taste. If you love pork and enjoy spending the day cooking then this is the recipe for you.
With the pie, I made a nice simple salad of mixed greens, cherry tomatoes, cucumber, green olives, and an acidic homemade vinaigrette to cut through all of the fat of the pork pie. A pork pie is best eaten at room temperature (according to the English, and I take their word for it since they invented it!) The pie was so good that we ate it the next night for dinner (cold, straight out of the fridge) along with mashed potatoes and braised cabbage.
Check in next week to see what is on the menu for my next Sunday Dinner.