Pork Ham with Almond Dragees, Coriander, and Celery Root Purée
Main Dishes | Abkhazian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Pork ham with almond dragees, coriander, and celery root purée
Ingredients
- Star anise - 4 pieces
- Pork Blood - 4 lbs
- Celery salt - 2 lbs
- Garlic - 1 head
- Onion - 1 head
- Almond - 3.5 oz
- 10% cream - 7 fl oz
- Honey - 4 spoons
- Rosemary - 6 stalks
- Thyme - 12 stalks
- Parsley - 1.8 oz
- Cilantro - 1.8 oz
- Ground coriander - 2 spoons
- Salt - 3.5 oz
- Green peppercorns - 5 pieces
Step by Step guide
Step 1
Bring 5 liters of water to a boil with salt, add black pepper, halved onions and garlic, honey, star anise, cilantro, parsley, thyme, and rosemary. Let it cool, then submerge the pork ham, cleaned of membranes and fat, in the water. Place it in the refrigerator for eight hours, then remove the meat and pat it dry.
Step 2
Place the almond dragees and coriander seeds in a blender, add a little water, and blend everything into a paste.
Step 3
Coat one side of the pork leg with a paste made from almonds and coriander, roll it up into a log, tie it with kitchen twine, tuck in sprigs of thyme and rosemary, and place the meat in an oven preheated to 482°F. After twenty minutes, reduce the heat to 266°F and roast the pork at this temperature for another hour.
Step 4
At this time, you need to boil the peeled and diced celery root in large cubes for about half an hour. Then, mash the pieces of celery, blend them with cream, and season the puree with salt to taste.
Step 5
Increase the oven heat to 482°F again. In ten to fifteen minutes, the ham will be ready.
Step 6
Slice the pork roll into thick pieces and serve with celery puree.
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