Directions:
- Cube salt pork and cut pork skin into small rounds. Try out salt pork. When browned, remove from pan. Add butter to rendered fat. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf. Pour on warmed cognac and ingnite. Extinguish flames by pouring on wine and water. Bring to a boil, add salt and pepper to taste. Cover pan and simmer on low heat (or cook very slowly in a 275°F. oven) for 8 hours. The liquid must never return to the boiling point. Serve with parsleyed boiled potatoes. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1530.36 Kcal (6407 kJ) | ||
| Calories from fat | 1174.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 130.52g | 201% | |
|---|---|---|---|
| Cholesterol | 281.39mg | 94% | |
| Sodium | 3242.6mg | 135% | |
| Potassium | 1216.94mg | 26% | |
| Total Carbs | 13.13g | 4% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 57.21g | 114% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.6mg | 26% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 262.83 Kcal (1100 kJ) | ||
| Calories from fat | 201.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.42g | 201% | |
|---|---|---|---|
| Cholesterol | 48.33mg | 94% | |
| Sodium | 556.89mg | 135% | |
| Potassium | 209mg | 26% | |
| Total Carbs | 2.25g | 4% | |
| Sugars | 0.91g | 21% | |
| Dietary Fiber | 0.5g | 12% | |
| Protein | 9.83g | 114% | |
| Vitamin C | 1.5mg | 14% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.8mg | 26% | |
| Calcium | 12.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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