Hure de porc persillée
Tout • France
À propos de Hure de Porc Persillée
Pressed pork head with parsley jelly — apéro slicer
How to Make Hure de Porc Persillée (Traditional & Healthy Version)
Hure de Porc Persillée is a cherished French appetizer known for its rustic charm and flavorful profile. Originating from the Burgundy region, this dish is a testament to French culinary heritage, where every part of the animal is valued, reflecting a sustainable and resourceful approach to food. Traditionally, it's made by simmering pork head with aromatic herbs, then pressing the meat into a terrine with a vibrant parsley infusion. The taste is deeply savory, with tender pork pieces set in a light aspic, lifted by the freshness of parsley. Hure de Porc Persillée is celebrated at family gatherings, festive tables, and local bistros. It embodies the French love for charcuterie, offering a slice of history with every bite. Served chilled, it’s a refreshing starter, perfect for warmer months or as a special occasion appetizer. Culturally, it represents the ingenuity of regional French cooking and is a wonderful introduction to France’s rich gastronomic traditions.
Ingrédients(pour 2 slices (approx. 120g total) per serving)
- 350g Lean pork shoulder (substitutes pork head for ease and health)
- 1/2 cup, chopped Fresh parsley (Persillée)
- 1 small, diced Carrot (for sweetness)
- 1 small, chopped Onion (adds depth)
- 1, chopped Celery stalk (for aromatics)
- 2, minced Garlic cloves (fresh)
- 1 Bay leaf (dried)
- 1/2 tsp Whole black peppercorns
- 2 cups Low-sodium chicken or vegetable stock (homemade or store-bought)
- 1 tsp Powdered gelatin (to help set the aspic)
- to taste Sea salt
Instructions
- 1
Trim excess fat from the pork shoulder and cut into 2-3cm cubes.
3 minutes
Using lean cuts reduces overall fat content.
- 2
In a medium pot, combine pork, carrot, onion, celery, garlic, bay leaf, and peppercorns. Cover with stock and bring to a gentle simmer.
5 minutes
Keep the heat low to avoid toughening the meat.
- 3
Simmer uncovered for 45-60 minutes, skimming any foam. Cook until pork is very tender.
10 minutes
Low and slow yields the best texture.
- 4
Remove pork pieces and strain the broth. Discard vegetables and bay leaf.
2 minutes
A fine mesh strainer helps achieve a clear aspic.
Pourquoi ce plat est sain
This healthy adaptation of Hure de Porc Persillée uses lean pork shoulder instead of the traditional fattier cuts, significantly lowering calories and saturated fat. The abundance of fresh parsley and vegetables boosts the dish’s micronutrient content. Prepared with minimal salt and no added sugar, it suits those tracking calories, supporting heart health, and promoting a wholesome, balanced lifestyle.
Hure de Porc Persillée is rich in protein from lean pork and offers vitamins A and C from parsley and vegetables. Using lean cuts reduces saturated fat, while gelatin supports joint health and digestion. Parsley adds antioxidants and minerals like potassium and iron, making this appetizer both nourishing and light. With minimal added fat and a focus on fresh herbs, it fits well into balanced diets.
Astuces
- 💡Tip 1: For a more aromatic aspic, add a pinch of fresh thyme or tarragon.
- 💡Tip 2: Use a heavy pan for simmering to maintain a gentle, even heat.
- 💡Tip 3: Slice with a sharp, warmed knife for the cleanest presentation.
Conservation et service
Store in an airtight container in the refrigerator for up to 3 days. Serve chilled, and always use a clean utensil to remove slices. Not suitable for freezing as the texture may change.
À déguster de préférence: Lunch
Informations nutritionnelles
| Nutriment | Pour 100g |
|---|---|
| Énergie | 185.0 kcal |
| Protéines | 17.0 g |
| Glucides | 1.0 g |
| Lipides totaux | 13.0 g |
| Fibres | 0.5 g |
