Sunday, 15 July 2012
Some time ago I read about “pounti” or “picoücel” a special pork, prune and bacon cake from the Auvergne region of France. It uses the famous prunes of the region and is served either cold or fried in slabs.
Ever since I read about this pork cake, I dreamt of coming up with my own meatloaf inspired by those flavours, and in fact made it one of my 2012 Food Challenges to come up with a meatloaf recipe.
The results were pleasing. The prunes and sage matched perfectly with the sweet-salty pork meat.
It’s quite a rich meal, so I recommend serving with a refreshing side, such as watercress dressed in olive oil and lemon juice.
Auvergne Pork & Prune Meatloaf (Pounti)
Anna’s very own recipe. Serves 4.
5 rashers bacon, finely diced
1 onion, finely diced
5 garlic cloves, crushed
500g pork mince
1 cup fresh breadcrumbs (see notes)
200g prunes, pitted & halved
2 tablespoons sage, finely chopped
1 egg, beaten lightly
1. Preheat the oven to 180’C.
2. Cook the bacon in a dry frying pan until crispy. Set aside to cool.
3. Using the fat from the bacon, sauté the onion, garlic and sage until soft. Set aside to cool.
4. In a bowl, combine all the ingredients together by hand, using your fingers to knead the mixture together into a meat dough.
5. Place in a baking loaf and bake in the oven for around 1 hour or until the meat is cooked through the juices run clear.
6. Remove from oven and allow it to rest for 10-15 minutes before cutting in and eating.
Note: put one torn, fresh bread roll in a food processor and blitz until it turns into fluffy crumbs. Don’t process for too long or the heat of the machine may make the bread damp.