The insiders' guide to Melbourne restaurants, food and drink in Melbourne.
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Ingredients
For the filling:
1kg pork shoulder
250g home made bacon
250g minced pork belly
12 finely sliced sage leaves
Several sprigs fresh thyme
salt to taste (my bacon was very salty)
2 teaspoons pepper smashed by the pestle in the mortar
teaspoon mace smashed as above.
Half teaspoon smoked paprika (no cayenne in the house)
A large fresh bay leaf
Jelly:
Ideally a stock made with pigs’ [...]
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There’s a lot of meat and fat in a pork pie including the hot crust pastry which is made with lard and butter.
I bought a whole tub of dripping, which is basically like lard (pig fat) but from beef, as my local Coles didn’t have any lard. I’ll be making Yorkshire puddings with the remainder [...]
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Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it.
Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork pies it is my mission to make the perfect one. Or at least start wandering [...]
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