Originally Posted by timoteh
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!