CookEat Recipe
Stuffed Pork Loin in Caul Fat
Pork loin cut into attached slices, filled between the layers with finely minced veal, ham, mortadella, marrow and Parmesan, then wrapped in caul fat and slowly cooked.
Method
Steps
Step 1
Gather the ingredients: 1 kg pork loin from the end without ribs, in one piece, weighed before removal of surface fat and any remaining bone; ask the butcher to debone it without separating the meat; 100 g food-grade pork caul fat, professionally cleaned; 100 g lean boneless milk-fed veal; 50 g prosciutto containing fat and lean; 50 g mortadella; 30 g food-grade beef bone marrow; 30 g finely grated Parmesan; 1 egg yolk; 20 g butter for browning the veal; Salt and black pepper.
Step 2
Keep the pork, caul fat and filling ingredients refrigerated until needed. Cut the veal into small pieces and brown in the butter until cooked through to at least 71°C, about 5–8 minutes. Spread on a clean shallow plate and cool promptly before combining with the other filling ingredients.
Step 3
Finely chop the cooked veal, prosciutto and mortadella, then pound them in a mortar or pulse briefly in a food processor to a very fine paste. Work in the marrow, Parmesan and egg yolk with a broad knife or spatula until evenly mixed. Season sparingly with salt and pepper. Keep this filling chilled while preparing the loin.
Step 4
Trim excess surface fat from the deboned loin. Make 6 or 7 parallel crosswise cuts to form 7 or 8 slices that remain attached along the base, like the pages of a book. Open each gap enough to spread about a spoonful of filling between the attached meat slices, distributing all the filling. Press the slices back together into the original compact shape and season the outside with salt and pepper.
Step 5
Tie the filled loin firmly with food-safe kitchen string. Enclose it in the cleaned caul fat and secure the caul with a further light thread. Cook immediately in a snug heavy casserole over low heat, covered, using the fat released by the caul and meat without adding stock or other ingredients. Turn carefully from time to time and reduce the heat if it begins to stick. Cook for about 3 hours, until tender and at least 74°C in the centre of the filling as well as the thickest meat.
Step 6
Remove every piece of string and thread. To display the filling, cut serving slices in the direction perpendicular to the original attached cuts, rather than following those cuts. Serve hot with a little of the cooking juices.
Step 7
A small pinch of grated nutmeg may be added to the filling. For a vegetable accompaniment, blanch about 400 g spinach in boiling water, drain and squeeze gently, then sauté for 2–3 minutes in a little of the hot rendered fat while keeping the pork hot at 60°C or above.
Step 8
For cold service, after removing the string divide the cooked loin into smaller portions and refrigerate promptly in shallow containers within 2 hours; do not leave the whole roast on the counter to cool. Keep at 4°C or below and eat within 2–3 days. Slice while cold.
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