Mitton of Pork as seen on Royal recipes program. It’s like an old fashioned pork pie but without the pastry. Latticed bacon and inside layers of pork tenderloin and sausage meat mixed with onion, mace and sage. Serve cold. It has been cooked even though the bacon doesn’t look it!
What did you Keto today?
Janie
(Jane)
#9146
My husband sent me this he had for dinner. Pork with wilted spinach and mustard greens and hemp heart seeds. And some Loiusiana Pork spice we picked up at Pendery’s in Ft Worth.
hedleylo
(Lonnie Hedley)
#9147
Parents watched the dog last weekend while I was camping. They left Kraft slices. Fake cheese is gross…but I’m eating it anyway.
Lotuslaxmi
#9149
My 2nd attempt at keto bread!!! This recipe was really easy and delicious. I just added mixed seeds to the top before baking.
Robert_Johnson
(Consensus is Politics)
#9151
You really need to watch out on those flavored pork rinds. My plain old salted rinds have just two ingredients, pork skins and salt.
My favorite spicy ones; however, have a laundry list of nasties. Maltodextine the most often listed. As well as MSG (which I think is a sugar, glutamate?). So check your label carefully. The ones I ate regularly were just called “hot” had enough maltodextrin in them that my BG would spike into the 120’s (from normally about 80). I had to give them up. But I’m always on the lookout for something new.
I have resorted to making my own from plain salted ones. I have several spices at home with no baddies hiding in them. So I’ll sprinkle a bit in the bad and shake them up. Cajun spices, chili, onion and garlic powder. I even once took a bottle of ACV and poured a couple spoons with in the bag. Gave it a good shake and had a very nice meal of it.
Robert_Johnson
(Consensus is Politics)
#9152
Pass the mustard. (I have an odd gene that makes sausage taste horrible. Bell peppers too. Worst taste I. The world.) a little mustard make just about any meat dish better. Especially when it has hidden sausage in it. I need to find that recipe!
Robert_Johnson
(Consensus is Politics)
#9153
Not pork belly. Chicken thighs. I removed the bone, butterfly it out as much as I could. Makes it about 6 to 8 inches long. Sprinkled some dried pepper flakes, some garlic powder, Parma Sean (lmao, iPhone autocorrect for parmasean cheese), salt and some no salt for my weekly dosage of potassium. And a secret ingredient.
Secret ingredient: well, I’m not entirely sure. The wife was making a pan poached fish dish. It had fish, onions, a Korean veggie that I don’t know the name of. It looks like a weed to me, a tasty one though. She was upset. She said she burnt it. I said no, it’s just well carmalized. And it was. Another 10 seconds and it would be burnt even by my standards. It just so happened I was looking for a filling for my chicken thighs. They were delicious. I harp on myself for not being a good cook. But I do have a few thing I can make. This is one of them.
Ellie_Baum
(Ellie Baum)
#9154
CandyLindTX
(Candy Lind)
#9155
If you have a link to this, would you please post it? I found a few, but most had stuffing & none were from Royal Recipes. TIA!
Shalmar
(Jase)
#9156
Candy, recipe was on Royal Recipes series in uk, but we couldn’t find the recipe on the website. We made after watching the programme. This is what we did…,
7x7 lattice of streaky bacon ( enough to fill a pudding dish)
1/2 kg pork tenderloin
450g sausage meat
Onion diced finely
1tsp mace
1 tsp sage
(Although adjust to taste)
Salt, pepper and butter
Butter the pudding dish well
Lattice the bacon and press into dish
Fry onion gently and add sage and mace in butter
Add to sausage meat and mix well
Slice tenderloin 1 cm thickness
Layer sausage meat then tenderloin whilst seasoning with salt and pepper at each layer. Pack firm each layer. Layer until a little higher than the top to create a dome when you fold over the bacon
Cover with buttered foil and place in a roasting tin - it will leak fat
Bake 180 c for 50 mins - or more- depends on thickness of bacon or dish.
Bake until internal temp is 165 c
Take out and then put a weight on the Top to flatten the dome. We used a pan full of water
Allow to cool and place in fridge to set for several hours- ideally with the weight
Gently prize out of the dish into a serving tray
Glaze with the juice and gelatin if required
Hope this helps.
I’ll post any links I can find that are related but not exact recipe.
Shalmar
(Jase)
#9157
Paul Ainsworth was chef on royal recipes but I cannot find on internet. Maybe you can find on bbc iPlayer if in uk
Robert_Johnson
(Consensus is Politics)
#9158
Hem…
subliminal advertising for ‘Pyrex”?
Hint Look close at the top of the dome
CandyLindTX
(Candy Lind)
#9159
Thanks! This is perfect. You should duplicate it (or post a link to your post) in the “Recipes Recipes, Recipes” area. I’m going to make this in a loaf pan, and if hubby likes it, I can stash a stack of slices in our freezer in the truck. I’m not sure he’ll like it cold, but I’m game, because I eat all the separate ingredients cold on occasion! 