Much of what is accomplished within the confines of the kitchen requires decent knife technique. There are those who advocate buying expensive knives and caring for them with obsessive care…I’m not one of them. I go for buying the best knives you can get at the price point that agrees with your budget, and in my case, that isn’t much. I’ll admit that I’m hard on knives but I do use a steel almost every time I use a knife. In between my use, the knives fall prey to GH (he thinks they’re trying to kill him). Yep…my knives as Bride of Chucky, or whatever… so if I leave my knives out on the counter, he’ll put them in the dishwasher. He thinks that washing them by hand is just way too dangerous…an invitation for them to stab, cut, or maim him.
The fine piece of pork pictured here is a simple pork shoulder. I transformed it from its standard shape of a near rectangle into a flat piece of pork about 18 inches long by 12 inches wide. I love this kind of knife-work because it’s fun and it really does change the raw product. Spiraling through the meat until it lays flat, then pounding it with meat tenderizing hammer yields a perfect canvas for stuffing.
The stuffing couldn’t be simpler. A huge handful of luscious fresh parsley, 4 cloves of garlic, a 2″ chunk of Parmesan, grated, 2 cups bread crumbs, olive oil, salt and pepper all whirled about the work bowl of the food processor until a coarse paste is achieved.
Press the stuffing mix into an even layer across the pork and top it with more pork. I often use prosciutto but today I went with some leftover ham that I’d ground coarsely with a meat grinder. Press that layer firmly down and roll the whole lot up, secure it with string and roast it in a 350 degree F oven for 30 minutes or until a thermometer inserted into it reads at least 148 degrees F. Let it rest for about 10 minutes and then slice it up and dig in…there’s nothing like a little pork with your pork.
Today’s post brought to you by:
Pork shoulder roast from Willow Creek Farm …mmmm…sustainable, humanely-raised berkshire pigs.
Inspiration from Pork & Sons, By Stephane Reynaud…I’m dying to try the stuffed pig’s ears.