Serious Eats: Recipes

Classic Pork Pie

[Photograph: Sydney Oland]

Note: For a faster version, you can substitute the pork stock with 2 cups of store-bought low sodium chicken broth and two envelopes of gelatin. Sprinkle the gelatin over 1 cup of cold stock and set aside until hydrated while heating up the second cup. Pour the first cup with the gelatin into the second cup when hot, and heat until boiling. Continue the recipe with step 3. For the crust, lard can be substituted with shortening, butter, or a mix.

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

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