Have you ever noticed how Brian May, Queen guitarist, has a decidedly 17th century hairdo? Much like that of Robert May, celebrated 17th century cookbook author? Hmm. Did you also realize that May lived in the age of Hooke and Boyle, the birth of Astrophysics and other May has a PhD in the same subject? Hmm. There must be more. Well I was feeling in a Baroque mood today. This recipe is not exactly in May, but it could easily have been. It is 2 lbs of pork shoulder very finely chopped, with chopped apricots, dates, raisins, walnuts, pistachioes, candied citron, angelica root, sugar with ambergris, musk, all soaked in Batavia Arrack and spiced with nutmeg, cinnamon, cloves, ginger, pepper. That went into a crust of mangalitsa leaf lard, sprinkled with coarse sugar. I'm hoping it will slide out and be sliced vertically. We shall see tonight.
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3 comments:
I am drooling.. that looks insanely promising.
You had me at the May-May headline, but the dish sounds amazing. Pork shoulder butt is my favorite cheap meat (well, it used to be cheaper), and it's nice to find thing to do with it other than pulled pork.
Well, the crust compeltely fell apart. The insides tasted good but I think most people were frightened when I told them what was inside. I also wonder why people don't like sweetness with meat. It's like maple syrup next to your sausages.
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