Delicious Easy pork pudding recipe with liver, tongue and rind filling

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This pork pudding is a mix of pork parts cooked with spices and garlic which make this recipe really unique and a very savory dish!

Pork pudding

Pork pudding 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 pudding recipe 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 served as appetizer or if you are like me, a main course too, as it’s quite satisfying and nutritious.

What I truly love about this recipe 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 pudding recipe

What are the ingredients in this recipe?

• Pork parts such as tongue, rind, meat with fat, liver.
• Spices and herbs such as garlic, bay leaves, allspices, peppercorns, coriander and salt
• Onions in peels
• Casing to fill with the pork mix (we use pork stomach washed in water and vinegar and boiled 1/2 hr before using in this recipe)

How do you make pork pudding?

1. Start by scorching the rind well.
2. Wash the pork parts and boil the meat for about 60 minutes, carefully removing the foam periodically.
3. After 60 minutes, add the tongue, bay leaves, allspice, peppercorns, onions (with the peel on) and 1 tablespoon salt.
4. Boil for one more hour and then add the liver. Boil for 20 more minutes and turn off the stove.
5. Remove meat, tongue and liver and strain the broth. Keep the broth for later use.
6. When cool cut the meat, liver, tongue and rind into cubes. Stir, taste and salt.
7. Take a cup of broth and mix with garlic, coriander and crushed pepper.
8. If you use pork stomach sew at one end. Fill it with pork meat, liver, rind, tongue and the cup of broth flavored mixture.
9. Sew the stomach at the other end and put it in the initial broth to simmer for 30-40 minutes.
10. Remove the pudding and allow it to cool between two cutting boards, adding a weight on top to remove excess sauce.

This pork pudding is usually served cold, as appetizer. Works best with mustard, horseradish or pickles (or all, as I do)

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Pork pudding with liver, tongue and rind

Pork pudding is a mixture of selected pork parts cooked with spices and garlic which make this recipe really unique and a very savory dish.

Prep Time30 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Course: Appetizer

Cuisine: European

Keyword: pork pudding

Servings: 8 people

Author: Petro

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 1 pork tongue
• 2 lbs pork rind
• 4 lbs pork meat with fat
• 28 oz pork liver
• 1 bulb garlic
• 3 bay leaves
• 1 tablespoon sea salt
• 2 onions
• 1 tablespoon allspice
• 1 teaspoon peppercorns
• 1 teaspoon ground pepper
• 1 teaspoon ground coriander
• 1 large pig stomach thoroughly washed with water and vinegar cleaned and boiled for 1/2 hr
• salt to taste

Equipment

• kitchen knife
• cutting board
• soup pot
• strainer
• needle
• thread

Instructions

• Start by scorching the rind well.
• Wash the pork parts and 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 peel on) and 1 tablespoon salt.
• Boil for one more hour and then add the liver. Boil for 20 more minutes and turn off the stove.
• 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 simmer for 30-40 minutes.
• Remove the pudding and allow it to cool between two cutting boards, adding a weight on top to remove excess sauce.

Notes

Pork drum is usually served cold, as appetizer.
Works best with mustard, horseradish or pickles (or all, as I do)

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