Pork Pie

For the jelly, put the pork bones, pig's trotters, carrot, onion, celery and black peppercorns into a pot, cover with water, bring slowly to a boil and simmer covered over low heat for 3 hours, skimming off the foam. Strain the stock and reduce it down to about 500 ml.

For the pastry, heat the lard, milk and water until the lard has melted. Mix the flour with salt and ground black pepper, pour in the hot liquid and quickly work it into a soft dough.

For the filling, combine the diced pork shoulder, minced pork belly and bacon with allspice and nutmeg; season with salt and ground black pepper to taste.

Set aside a quarter of the dough for the lid. Roll out the rest into a thick round, mould it up around a jar or tin to form a tall shell, then carefully remove the jar. Fill the shell with the meat filling without packing it too tightly.

Roll out the reserved dough into a lid, brush the edge of the shell with beaten egg, cover the pie and pinch the seam to seal. Cut a steam hole in the centre and brush the top with the remaining egg.

Bake at 180°C for 45–60 minutes until golden brown. Let the pie cool completely, then refrigerate for at least 4 hours.

If the stock has set, gently warm it until liquid again, without letting it boil. Pour the jelly through the hole in the lid of the chilled pie, let it seep into the cavities, then chill again until fully set.