Tasty, but rather fatty.
Credits: Woks of Life
2016-10-16: Made this with boned pork shoulder because I couldn’t find any bone-in; and we omitted the hamhock because I couldn’t find any of that either. It still smells delicious. (And it takes two Dutch ovens.)
Soak for at least 12 hours/overnight in cold water with cinnamon, cloves, and either honey or maple syrup. Then take out of water, stud with cloves, pour over a mixture of wholegrain mustard and honey and, if you have the time, baste. Slowcook for about 4 hours, depending on slowcooker. And put a tiny bit of broth in the bottom, just for added moisture.
- 1 1/2 lb lean cooked pork without skin or bone
- 1/2 t salt
- 1 1/2 oz currants
- Powder fort: 1/3 t ground cumin, 1/8 t black pepper, 1/8 t ground ginger
- 1 egg, separated, and 1 egg white
- 6-8 sheets file or strudel pastry
- Powder douce: 1/8 t ground coriander, pinch of ground cinnamon, pinch of brown sugar
Mince the pork and set 8 oz. aside. Put the remaining in a bowl and add the salt, currants, and powder fort. Beat the egg yolk and use it to bind the mixture.
Stack the pastry sheets in a pile, making sure they separate easily. Beat the egg whites and use to brush the top of the sheet pastry lightly. Starting from one short side, cut it into long strips 3″ wide. Place a small tsp of the pork mixture on the end of one stirp and roll up like a Swiss roll. Press the ends to seal in the meat. Repeat with all strips, brushing each new sheet with egg.
Drop the rolls, a few at a time, into gently boiling salted water and cook 5-7 minutes, then drain on kitchen paper. Alternatively, place rolls side by side on a baking sheet, brush with egg white, and bake in pre-heated oven at 400F for 10-12 minutes; then serve them as snacks without sauce.
Boiled rolls need sauce: Heat stock and add reserved meat and powder douce. Simmer for several minutes to heat the meat through, and serve over rolls.
Credits: Medieval Cookbook
- 500 g hamlappen, room temperature.
- 200 ml light, fruity wine.
- 3 cm fresh ginger
- 1 can (400g) tomato blocks
- 2 T flour
- 3 T olive oil
- 1 red onion, sliced
- 1 clove garlic
- 250 ml bouillon
Preheat the oven to 200C. Cut the pork into chunks and sprinkle with salt and pepper to taste. Lay the meat on a flat board and sprinkle with flour, then shake off the excess.
Heat the olive oil in an oven-safe pan and fry the meat until both sides are brown. Remove the meat from the pan, turn down the heat, and fry the onion in the drippings. Deglaze the pan with the wine, and press the garlic into the mixture. Drain the tomatoes, and slice the unpealed ginger into thin slices. Add both to the mixture with the bouillon and heat until warm. Return the meat to the mixture, and cook for 1.5 hours until soft. Remove the ginger before serving.
Serve with salad and rice.
Credits: Aller Hande.
2014-04-20: This seemed suitable for Easter dinner. It was quick to prepare before putting in the oven, and almost immediately started smelling delicious. Thumbs up!