'Bread' Circles - Pork and Oxtail

Introduction & Inspiration

These sturdy little 'bread' circles combine pork, tripe and bone marrow to create a crisp, savoury base that holds together beautifully. They work especially well for sandwiches, but their firm texture also makes them a useful starting point for other recipes such as individual quiche bases.

I originally made these as a practical alternative for building sandwiches, and they worked particularly well in my Pork Triple Decker Sandwich. What I also liked was how much firmer they became after chilling, which made me realise they could be useful for far more than just sandwich layers.

The texture is sturdy enough that I think they could work particularly well as individual quiche bases, or for other recipes where you need something savoury that can hold a filling without falling apart.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

4 x 'Bread' Circles - Pork and Oxtail

Main Ingredients:

80g Pressure Cooked Tripe

90g Pork Loin Roast Leftovers

80g Oven Roasted Bone Marrow

50ml Bone Broth

Salt to Taste

Recipe Instructions

Preheat the oven to 160c .

Melt the bone marrow in a medium pan with all the other ingredients.

Once the bone marrow has melted place all the ingredients into a blender.

Blend the ingredients for 30 - 60 seconds until smooth.

Place a silicone mat on a baking tray with 3 metallic circles (greased on the inside with tallow or lard) on top.

Divide the contents of the blender equally between the 3 metallic circles (approx. 80ml of the mixture in each) and smooth the circle tops flat with a spoon if need be.

Place the baking tray in a preheated oven at 160° and cook for 25 minutes.

Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 2-3 minutes.

Remove the baking tray from the oven and allow the circles to cool slightly on the countertop.

Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them.

You can now make use of your 'Bread' circles in various recipes - see for example Pork Triple Decker Sandwich for inspiration.

Tips

Check out my Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow, Beef Tripe - Pressure Cooker and Pork Loin Roast - Pressure Cooker recipes for instructions on how to make these.

Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches.

Video

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