3 Hors D’oeuvres Recipe
Potted Pig: Cornichon, Moroccan olive, grilled baguette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potted Pig
Method
Potted Pig Preparation
- 1
Prepare the Pork
In a large pot, add the pork shoulder and cover it with water. Add salt and black pepper. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the pork is tender and easily shredded.
- 2
- 3
Make the Potted Pig Mixture
In a mixing bowl, combine the shredded pork, softened butter, chopped thyme, cornichons (diced), and Moroccan olives (pitted and chopped). Mix well until all ingredients are well combined.
- 4
Chill the Mixture
Transfer the mixture to a serving bowl or small pots. Cover with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
Baguette Preparation
- 5
Prepare the Baguette
Preheat the oven to 200°C (392°F). Slice the baguette into 1-inch thick pieces.
- 6
Grill the Baguette
Brush both sides of each slice with olive oil and place them on a baking sheet. Toast in the oven for about 5-7 minutes, or until golden and crispy.
