📝 About This Recipe
Hailing from the agricultural heartlands of Lincolnshire, this historic dish features a salt-cured neck of pork deeply scored and packed with a vibrant, peppery parsley stuffing. When sliced, it reveals a stunning marble effect of pink cured meat and emerald green herbs, offering a unique balance of salty, savory, and fresh flavors. It is a true masterpiece of the British cold larder, traditionally served at room temperature with a dash of vinegar to cut through the richness.
🥗 Ingredients
The Pork
- 2.5 kg Salt-cured pork chine (neck/shoulder) (bone-in, traditionally cured but not smoked)
- 5 liters Cold water (for soaking the meat)
The Signature Green Stuffing
- 400 grams Fresh flat-leaf parsley (very finely chopped; the bulk of the stuffing)
- 100 grams Fresh curly parsley (finely chopped for texture)
- 6 pieces Spring onions (scallions) (finely minced)
- 1 tablespoon Fresh thyme leaves (stripped from stems)
- 2 teaspoons Black pepper (freshly cracked)
- 50 grams Dried breadcrumbs (to help bind the herb juices)
Poaching Liquid & Finishing
- 1 large Onion (halved)
- 1 large Carrot (roughly chopped)
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns (whole)
- 2 tablespoons Malt vinegar (added to poaching water)
👨🍳 Instructions
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1
Place the salt-cured pork chine in a large pot or bucket and cover completely with cold water. Soak for at least 24 hours, changing the water 2-3 times to remove excess saltiness.
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2
Prepare the stuffing by finely chopping the parsley and spring onions. In a large bowl, mix the herbs with the thyme, black pepper, and breadcrumbs until well combined. Do not add salt, as the meat is already cured.
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3
Remove the pork from the soaking water and pat dry with paper towels. Place it on a sturdy cutting board with the fat side facing up.
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4
Using a very sharp, long-bladed knife, cut deep slits across the width of the pork, about 1-2 cm apart. Cut right down to the bone, but ensure the joint stays together as one piece.
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5
Using your fingers or a blunt knife, pack the herb mixture deep into every slit. Be generous; the stuffing should be tightly compressed into the meat until it is bulging.
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6
Wrap the stuffed joint tightly in a large piece of clean muslin cloth or cheesecloth. Secure the ends with kitchen twine, ensuring the stuffing is held firmly inside the slits.
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7
Place the wrapped pork into a large stockpot. Add the onion, carrot, bay leaves, peppercorns, and malt vinegar.
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8
Cover the meat with fresh cold water. Bring to a very gentle simmer over medium heat; do not let it boil vigorously or the meat will become tough.
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9
Poach the chine for approximately 45-50 minutes per kilogram. For a 2.5kg joint, this will take roughly 2.5 to 3 hours. The meat is done when it is tender and the internal temperature reaches 75°C (165°F).
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10
Turn off the heat and allow the pork to cool slightly in the poaching liquid for about 30 minutes. This keeps the meat succulent.
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11
Carefully lift the chine out of the liquid and place it on a wire rack over a tray. Leave the muslin wrap on while it cools completely to help set the shape and the stuffing.
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12
Once cold, remove the muslin cloth. Refrigerate the chine overnight before serving. This is essential for achieving the clean, beautiful slices the dish is known for.
💡 Chef's Tips
Always use a salt-cured joint rather than a fresh one; the cure provides the essential pink color and firm texture. If you cannot find a pre-cured chine, you can dry-cure a pork shoulder yourself for 3-5 days using a mix of salt and sugar. Ensure the parsley is chopped very finely; large leaves will cause the slices to crumble when served. Don't discard the poaching liquid! It makes a fantastic base for a split pea or lentil soup once the excess fat is skimmed off. Use a very sharp carving knife or an electric knife to get thin, even slices that showcase the green stripes.
🍽️ Serving Suggestions
Serve at room temperature, sliced thinly to reveal the iconic green and pink stripes. Pair with a thick slice of buttered crusty farmhouse bread or a traditional Lincolnshire plum bread. Accompany with a side of sharp English mustard or a drizzle of malt vinegar to balance the fat. Serve alongside a simple salad of bitter greens or pickled onions for a classic British larder lunch. A crisp, dry English cider or a malty Best Bitter pairs beautifully with the salty, herbal notes.