British Pork Pie for the [Carnivore Diet]

pork fat

🥗Healthier: olive oil

💰Cheaper: chicken fat

Chicken fat is more affordable and can add richness.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Cornstarch is a cost-effective thickening agent.

Start by measuring 8 ounces of ground pork and 8 ounces of ground smoky bacon.

Add 1/2 teaspoon of dried thyme, 1/4 teaspoon of dried rosemary, and 1/4 teaspoon of cracked black pepper to the meat mixture.

Mix the spices into the meat by hand to ensure even distribution.

Add 1 1/2 teaspoons of salt to the mixture, but cover with cling wrap and let rest for a minimum of 2 hours or up to overnight.

Prepare the pastry crust by combining 3 ounces of ground pork rinds, 3 large eggs, and 1 teaspoon of baking powder in a bowl and whisk together until a thick dough forms.

Grease a 6-inch springform pan with 1 tablespoon of butter.

Take about 60 grams of the dough and press it around the sides of the pan, about 2 inches high.

Use 20 grams of the dough to cover the bottom of the pan, crimping the seams to seal it.

Fill the pastry shell with the refrigerated meat mixture, spreading it evenly to the edges.

Use the remaining 20 grams of dough to create the top shell by placing it between two greased pieces of parchment paper and pressing it out to fit the pan.

Poke a few holes in the top shell to allow steam to escape during cooking.

Bake in an oven preheated to 400°F (205°C) for 20 minutes.

After 20 minutes, reduce the oven temperature to 300°F (150°C) and bake for an additional hour to fully cook the pork.

Let the pie cool at room temperature before injecting 1/4 cup of pork gelatin into the pie.

Refrigerate the pie for at least 3 hours, preferably overnight, to set the gelatin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens