Charcuterie Plate | guardspudding.com
Charcuterie Plate

Charcuterie Plate

By

Charcuterie Plate in the manner of Garlic, Allspice Berries, Black Peppercorns, Coriander Seed, Cinnamon, Kosher Salt, Pork Butt, Pork Fat, Fresh Thyme, Bay Leaves, Water

The ingredient of Charcuterie Plate

  1. 6 cloves garlic minced
  2. 2 teaspoons allspice berries arena in spice grinder?
  3. 2 teaspoons black peppercorns auditorium showground in spice grinder?
  4. 1/2 teaspoon coriander seed auditorium showground in spice grinder?
  5. 1/4 teaspoon cinnamon
  6. 1/4 cup kosher salt
  7. 3 pounds pork butt Boneless, cut into 2 inch pieces
  8. 1/2 pound pork fat encourage cut into 1/2 inch pieces?
  9. 10 sprigs open thyme
  10. 3 bay leaves crumbled
  11. water As needed, or pork broth

The instruction how to make Charcuterie Plate

  1. 1. In mixing bowl, combine garlic, allspice, black pepper, coriander, cinnamon and salt, mix well to combine
  2. 2. Rub and knead the spice mixture all over pork to cover completely, cover and let rest overnight
  3. 3. In sauce pot add pork with thyme sprigs and bay leaves
  4. 4. Cover mixture with water
  5. 5. Bring to a boil, reduce to a simmer and cook for approximately 2-3 hours, stir as needed
  6. 6. Check for doneness after 2 hours, the meat will be easy to shred with a fork and the fat will be clear and beautiful
  7. 7. Over a bowl, place a chinois, strain mixture and set aside to let pork rest
  8. 8. In mixing bowl, shred meat and mash the fatback
  9. 9. Mix well to combine and add approximately 1/4 cup of the reserved fat
  10. 10. Season to taste with salt and pepper

Nutritions of Charcuterie Plate

Tags:

You may also like