Rinse and dry the pork and cured pork. Mix pickle of vinegar, water, peeled sugar cut into slices, onion, salt and peppercorns. Put the meat in it. Leave for one night. A day later, remove from the pickle and drain, coarsely dice and pass through a meat grinder.
For the dough, put the flour on a baking board. Press a well in the center. Add the egg. Spread light butter in flakes and salt evenly on the edge. Knead into a shortcrust pastry. Roll out. Spread out in a fireproof dish. Leave 1/3 of the dough for the lid.
Mix turned meat with chives, parsley, capers and gherkins. Season well with salt and freshly ground pepper. Fill a good half of the meat batter into the mold. Place the bacon slices on top. Put the rest of the meat dough on top. Put the top of the shortcrust pastry on top. Press the edges well. Brush with beaten egg yolk. Put a lid on the mold. Put it in the oven.
Baking time: 60 min
Electric oven: 180 degrees Gas oven: level 3
Continue baking. Remove from the stove. Cool down. Poke a small hole in the center of the pastry. Pour in red wine. Serve garnished with parsley.
Additional dish:
Menu 1/1188
Our tip: Use a deliciously spicy bacon for a delicious touch!
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