Friedrich Porkette Food

PORKETTA

Steps:

• Preheat an oven to 325 degrees F.
• Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
• Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
• Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.

HAM AND CABBAGE

Steps:

• If you are using a Porkette, remove it from the red packaging and remove the cloth netting from the meat. Cut the porkette into three equal pieces.
• If you are using a ham steak, make a few small cuts around the edge of the ham steak to prevent it from curling up while it cooks.
• Place the meat in a large stock pot and cover with water.
• Bring to a boil, then lower heat and simmer for 30 minutes.
• Remove the meat from the cooking liquid, RESERVE THE COOKING LIQUID AND SET ASIDE.
• Cut the meat into 1 inch pieces and set aside.
• In the stockpot, sauté the onion and carrot in the olive oil for 5 minutes. Add the garlic and sauté for 30 seconds or until garlic is fragrant.
• Add the chopped ham, cabbage, potatoes, thyme, pepper, and one cup of the reserved cooking liquid, stirring well to combine.
• Bring to a boil, then reduce heat to a simmer and cover. Simmer for 20 minutes, stirring occasionally. I find that once the mixture starts cooking, the cabbage releases enough liquid for the mixture to simmer, but if things look too dry to you, you can add more of the reserved cooking liquid. Just don't add too much - it's not a soup.
• Remove one cup of the mixture and purée in a blender. Return the purée to the pot with the rest of the mixture, stirring well to combine (I use a stick blender, and puree a small amount of the stew right in the pot).
• Porkette and ham are salty, and I don't ever need to add more salt. If you do decide to add salt, taste the mixture first, because there is a good chance you will over-salt it if you don't.