Pork Filling

Name: Pork Filling
Yield: Makes about 1.5 kg
Ingredients: 700 g pork shoulder, minced; 20 g port; 20 g brandy; 2 g salt (or 5 g if you’re not using Prague Powder #2); 2 g Prague Powder #2 (optional); 3 g ground white pepper; 3 g mace powder; 2 g salt (or 5 g if you’re not using Prague Powder #2); 50 g pork fat; 150 g pancetta lardons; 300 g pork belly, diced small; 325 g pork belly, minced; 5 g onion powder; 6 g thyme, chopped; 10 g sage, chopped; 60 g shelled unsalted pistachios

Preparation info

Makes about
1.5
kg

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

Ingredients

20 g brandy
20 g port
700 g

Edinburgh
Dinner
Gluten-free

Method

You don’t have to use the Prague Powder #2; however it really helps it to retain the pink colour in the meat and it also acts as a preservative. It’s worth getting some as it’s inexpensive, lasts forever and is really easy to find online.

In a very small pan, bring the brandy and port to the boil and reduce by half. Leave to cool.

Put all the remaining ingredients into a stand m