Jambonneau de Porc en Bocal from Memories of Gascony by Pierre Koffmann
Insert the garlic into the boned pork and season the meat with salt and pepper. Place in a large preserving jar and seal. Boil in a pan of water for 2¾ hours and leave to cool in the water. The...
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Ingredients
- haricot bean and onion salad, to serve
- 1 shin of pork, boned
- 4 garlic cloves, halved
- salt
- freshly ground pepper
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