Pork Pie

The story

Pork Pie carries the imprint of migration, trade and regional habit while remaining recognisable as a practical dish. It grew within Britain’s strong pudding, pastry and tea-table traditions, where inexpensive staples were transformed through baking, steaming, fruit and dairy. Cooks return to it because it delivers a raised hot-water-crust pie packed with seasoned pork and savoury jelly. It feels generous while relying on a focused set of flavours. Pork Pie connects the plate to a wider social setting, whether informal, festive or regional. It appears in homes, pubs, bakeries, sporting occasions, Sunday meals or seasonal celebrations, depending on the dish.

Ingredients

• Main ingredients
• 700 g pork shoulder8 mm dice
• 300 g pork belly8 mm dice
• 500 g plain flour
• 200 g lard
• 220 ml water
• 12 g gelatine
• 300 ml pork stock
• 2 tsp sagechopped
• 1 piece eggbeaten

Method

1. Step 1

   Dice pork shoulder and belly into 8 mm pieces. Mix with sage, 12 g salt and 2 g black pepper; chill.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Heat water and lard until just boiling. Pour into flour and mix quickly with a wooden spoon, then knead briefly while warm.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Reserve one-quarter for the lid. Press the remaining warm pastry evenly into a greased 18 cm springform tin, about 5 mm thick.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Pack in the meat without air gaps. Add the lid, crimp firmly and cut a 1 cm central hole. Brush with egg.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Bake at 200°C conventional for 20 minutes, then 160°C for 75–85 minutes until the centre reaches 75°C. Cool completely.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

6. Step 6

   Bloom gelatine, dissolve in hot stock and pour through the lid hole in stages. Chill overnight before slicing.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.