Pork drum recipe
“Pork drum” is a traditional recipe in my family, usually prepared during winter months, particularly at Christmas and New Years. It’s basically a mixture of selected pork parts such as meat with some fat on, liver, tongue and rind, in aspic with spices and garlic. It’s normally cooked using pork stomach as casing (thoroughly cleaned and boiled).
This pork drum may seem a bit unusual to some (read gross) but trust me, after everything is thoroughly cleaned, seasoned and cooked this recipe is a true delight. It can be used as appetizer or if you are like me, a main course too, as it’s quite satisfying and nutritious.
What I truly love about the pork drum is the crunchiness the rind addition gives to this recipe and the mixture of spices and garlic that makes this recipe really unique and a very savory dish.
Pork Drum recipe
Pork drum with liver, tongue and rind
- 1 pork tongue
- 1 kg = 2 lbs pork rind
- 2 kg = 4 lbs pork meat with fat
- 800 gr = 28 oz liver
- 1 garlic bulb
- 3 bay leaves
- 1 tablespoon sea salt
- 2 onions
- 1 tablespoon allspice berries
- 1 teaspoon peppercorns
- 1 teaspoon ground pepper
- 1 teaspoon ground coriander
- 1 pig stomach thoroughly washed with water and vinegar cleaned and boiled for 1/2 hr
- salt to taste
- Scorch the rind well.
- Wash the liver and tongue.
- Boil the meat for about 60 minutes, carefully removing the foam periodically.
- After 60 minutes, add the tongue, bay leaves, allspice, peppercorns, onions (with the shell) and 1 tablespoon sea salt.
- Boil for one more hour and then add the liver.
- Boil for 20 more minutes and turn off the flame.
- Remove meat, tongue and liver and strain the broth.
- Keep the broth for later use.
- When cool cut the meat, liver, tongue and rind into cubes.
- Stir, taste and salt.
- Take a cup of broth and mix with garlic, coriander and crushed pepper.
- If you use pork stomach sew at one end.
- Fill it with pork meat, liver, rind, tongue and the cup of broth flavored mixture.
- Sew the stomach at the other end and put it in the initial broth to boil for 30-40 minutes.
- Remove the drum and allow it to cool between two cutting boards, adding a weight on top to remove excess sauce.
Works best with mustard, horseradish or pickles (or all, as I do)
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