Stuffed Chine
Tender cured pork packed with vibrant chopped fresh herbs, simmered gently and sliced cold to reveal striking green and pink layers.
- Prep
- 40 min
- Cook
- 150 min
- Total
- 190 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Large stockpot
- •Chef's knife
- •Muslin cloth
- •Kitchen string
- •Large chopping board
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 23 g
- carbs
- 3 g
- fibre
- 2 g
- protein
- 34 g
- calories
- 350 kcal
Instructions
- 1
Soak the salted pork in cold water for two hours if heavily cured, then pat dry with kitchen paper.
- 2
Mix the flat-leaf parsley, curly parsley, spring onions, spinach, thyme, marjoram, pepper, and mace together in a large bowl.
- 3
Place the pork chine on a chopping board with the fat-side facing upwards.
- 4
Cut deep slits across the meat at two-centimetre intervals, cutting deeply through the flesh without slicing completely through.
- 5
Stuff each slit firmly and generously with the prepared herb mixture using your fingers.
- 6
Wrap the stuffed pork tightly in a double layer of muslin cloth.
- 7
Tie securely with kitchen string around the circumference and ends to hold the stuffing in place.
- 8
Place the wrapped joint into a large stockpot, add the bay leaves, and cover completely with cold water.
- 9
Bring slowly to a gentle simmer over a medium heat on the hob, skimming off any foam.
- 10
Cover with a lid and simmer gently for two and a half hours until the meat is thoroughly tender.
- 11
Lift the chine from the liquid, cool to room temperature, and chill overnight in the fridge under a light weight.
- 12
Unwrap and carve into thin crosswise slices to serve cold.
Chef's tips
Pack the herbs into the slits as tightly as possible so the green stuffing stays dense when carved. Always chill the meat completely before slicing with a very sharp knife to achieve neat, beautiful stripes.
Ingredient substitutions
- salted pork chine → salt-cured pork neck collar or gammon joint
- fresh marjoram leaves → fresh oregano or sage leaves
Storage
Store sliced or unsliced chine wrapped tightly in greaseproof paper in the fridge for up to four days.
Reheating
Lincolnshire stuffed chine is traditionally served cold and should not be reheated.
Common mistakes to avoid
- •Slicing the meat whilst still warm, which causes the herb stuffing to crumble and spill.
- •Not stuffing the slits tightly enough, leaving gaps between the meat and herbs.
- •Boiling the pork too rapidly, which dries out the meat fibres.
Serving suggestions
Cooked Stuffed Chine?
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