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Old 12-19-2010, 01:08 AM   #1
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Chou farcical

Hi there, hope somone can help. I recently tried to gather the ingredients for the traditional eurupean "Chou farci" but I'm having a little trouble getting hold of the pork fat/rind called for in the recipe.

I've visited my local butchers ( 3 of them) and it seems its not something they have at hand on a regular basis , or thats what he told me .

Is there something I can use as a substitute? many thanks

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Old 12-19-2010, 01:11 AM   #2
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abit different but Bacon will do the trick~~
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Old 12-19-2010, 08:40 AM   #3
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Usually pork butts still have the skin and fat on them. They are big hunks of meat but not expensive. You could buy one of those cut off the skin then you could use the meat in something else.
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Old 12-19-2010, 10:43 AM   #4
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If it's truly pork fat and rind that you want, perhaps half a fresh ham would do. Zhizara has a gallon bag full.
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Old 12-19-2010, 01:25 PM   #5
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Quote:
Originally Posted by justplainbill View Post
If it's truly pork fat and rind that you want, perhaps half a fresh ham would do. Zhizara has a gallon bag full.
You're welcome to come and get it. After pulling off the skin, the fat came off in nice size sheets.
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Old 12-21-2010, 01:40 AM   #6
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Quote:
Originally Posted by timoteh View Post
Hi there, hope somone can help. I recently tried to gather the ingredients for the traditional eurupean "Chou farci" but I'm having a little trouble getting hold of the pork fat/rind called for in the recipe.

I've visited my local butchers ( 3 of them) and it seems its not something they have at hand on a regular basis , or thats what he told me .

Is there something I can use as a substitute? many thanks
I have a heard time believing that an actual butcher wouldn't have skin on hand. unless they are like me and have a hankering for some chicharon on the daily.

A shoulder/boston but, as mentioned should have about 2-4lbs of skin, depending on size. Pork belly can be ground to help make the filling, but you could just try a good local sausage too, save a lil time and energy. Any cut that is more fatty then lean will lend to a good stuffing for the cabbage really. Just for authenticity, shy away from anything smoked. For more flavor, and goodness, GO FOR SOMETHING SMOKED!
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