Recipe #19 – Char de porc fresche

Pork gently boiled until cooked through and then added to a lite sauce with lots of herbs. This is a very pretty dish and smells and tastes wonderful. I will be making this again… soon.

This is the original recipe….

Char de porc fresche. Soit mise tremper en belle eaue une demie heure et toutes aultres chars, affin que la char soit plus blanche quant elle sera cuicte. Soit cuicte en eaue et bien escumeeĀ ; puis ayez pain passe, persin, saille et aultres herbes, saffren et vergus, faictez tout boullir ensamble.

Scully’s translation…

Fresh pork. Set it to temper in pure water for half an hour, and likewise any other meat so that the meat will be whiter. When it is done, it should be cooked in water and skimmed carefully. Then get sieved bread, parsley, sage and other herbs, saffron and verjuice; boil everything together.

And this is how I made the dish…

Ingredients for the dish.

Ingredients for the dish.

 

I gathered the ingredients mentioned in the recipe.
The pork I decided on was a cut from a loin.
I choose garlic, thyme and tarragon as my “other herbs”.

I sliced the loin into steaks to speed the cooking. Since the meat was being boiled and that tends to make meat tough I wanted to get it cooked through quickly.

 

 

 

Once my meat was slice I set it in cool water for half an hour as the recipe suggests. I suspect the reason for this step is to draw out any blood and other impurities left after the butchering process. After sitting in the water there was a noticeable difference in the color of the meat. After the half hour in the water I set the meat to boil.

Pork sitting in cool water.

Pork sitting in cool water.

Pork boiling.

Pork boiling.

skimming the top of the boiling liquid.

skimming the top of the boiling liquid.

 

 

 

 

 

 

 

 

I set the bread to soak in verjuice and a small amount of the water the pork was cooked in and then pressed it through the sieve (sorry no pic). Then I added the parsley and the sage, thyme, tarragon and garlic which was ground with a mortar and pestle.

Sieved bread.

Sieved bread.

Parsley added.

Parsley added.

Mashed garlic, thyme, sage & tarragon.

Mashed garlic, thyme, sage & tarragon.

 

 

 

 

 

 

 

 

The bread and herbs were added to the pot with the pork and the water it was cooked in, and stirred to combine well. The meat and sauce were brought to a boil and allowed to cook together for about 5 minutes.

Pork and sauce cooking together.

Pork and sauce cooking together.

The meat was plated with the sauce.

The finished dish.

The finished dish.

 

The Verdict…

I really enjoyed this dish. It is quick to make and full of flavor. I will be making it again and want to try some other herbs for different flavors.

 

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