Anne Willan

Farci du Lauragais à la Poêle

Pork Pancake

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This ‘farci’ from the Lauragais hills near Toulouse is little more than a giant hamburger made of pork. The mixture is fried in a frying pan to make a cake that is cut in wedges for serving hot or cold. Farci can also be crumbled into soup instead of the usual bread.

Ingredients

100 g lean bacon, diced

Method

If the bacon is very salty, blanch* it.

Beat together the minced/ground pork, breadcrumbs, bacon, onion, garlic, thyme, chives, salt and pepper.

Sauté a small piece of the mixture and taste for seasoning. Shape the mixture into a flat cake the same diameter as your frying pan. Chill for about 1 hour to soften the breadcrumbs.

Heat the goose fat in the frying pan, add the