Photograph of the finished Pounti

France · Bánh thịt lá cải mận khô Auvergne

Pounti

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1 kg
  • Photograph of Mustard greens Mustard greens 1 kg
  • Photograph of Prune Prune 480 g
  • Photograph of Flour Flour 320 g
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Fresh milk Fresh milk 720 ml
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Soak dried plums in hot water for 1 hour, then remove the pits and drain.
  2. 2 This version has more dried plums, so the sweet and savory flavors are well-balanced, unlike the version that only contains meat and cabbage leaves.
  3. 3 Finely chop the cabbage leaves and onions, then mix them with the minced pork.
  4. 4 Mix the flour with the eggs and milk to form a thick paste, then mix it with the leaf pulp.
  5. 5 Spread half of the mixture into a buttered mold, then arrange the dried plums in the middle layer.
  6. 6 Cover with the remaining batter, bake at 180 degrees for 55 minutes, and let cool for 20 minutes before cutting.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 6: spray oil into the meatball mold, run the steamer at 195 degrees for 36 minutes and rotate the mold after 18 minutes; the meat surface will set faster, large molds need to be divided into two batches.

Start cooking