Ingredients with Measurements:
- 1 lb. pork shoulder, cut into 1-inch cubes
- 1 lb. smoked pork belly, cut into 1-inch cubes
- 2 cups buckwheat flour
- 2 cups wheat flour
- 1 cup cornmeal
- 2 cups grated carrots
- 2 cups grated turnips
- 2 cups grated onions
- 1 cup chopped parsley
- 1 cup chopped chives
- 2 tsp. salt
- 1 tsp. black pepper
- 4 artichokes, trimmed and quartered
- 1 cup pitted Kalamata olives
- 4 cups chicken stock
Special equipment needed:
- Large pot
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. In a large pot, combine the pork shoulder, smoked pork belly, grated carrots, turnips, onions, parsley, chives, salt, and black pepper. Cover with water and bring to a boil.
2. Reduce the heat to low and simmer for 2 hours, or until the pork is tender.
3. In a large bowl, combine the buckwheat flour, wheat flour, and cornmeal. Gradually add the pork broth, stirring constantly, until a thick batter forms.
4. Place the batter in a cheesecloth and tie with kitchen twine to form a pouch.
5. Return the pouch to the pot and simmer for 1 hour.
6. Add the artichokes, olives, and chicken stock to the pot and simmer for an additional 30 minutes.
7. Remove the pouch from the pot and discard.
8. Serve the Kig Ha Farz with the artichokes and olives on top.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with bacon.
- Buckwheat flour can be substituted with all-purpose flour.
- Chicken stock can be substituted with vegetable stock.
Variations:
- Add other vegetables such as potatoes or parsnips.
- Use different types of olives such as green or Castelvetrano.
- Add herbs such as thyme or rosemary.
Tips and tricks:
- Make sure to tie the cheesecloth tightly to prevent the batter from falling apart.
- Serve with a dollop of sour cream or crème fraîche.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, adding additional chicken stock if necessary.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Sprinkle with chopped chives or parsley.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with a crusty bread or a side salad.
Troubleshooting advice:
If the batter falls apart, add more flour to thicken it.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kig Ha Farz is a traditional Breton dish made with a buckwheat flour batter and pork.
Flavor profiles:
This dish is savory and hearty, with a slightly nutty flavor from the buckwheat flour.
Serving suggestions:
Serve as a main course for a cozy dinner party.
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Region: Breton