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Kevin Van Paassen/The Globe and Mail

You could top this with puff pastry, fried potatoes or just buttered breadcrumbs.

Servings: 6 to 8

Ready time: 1 hour

Wine pairings:

Several options. First up: A pale ale with a pinch of hoppy bitterness will tighten up this fatty dish like a flatteringly worn belt on a bulky dress. A good cider, ideally from Quebec, harnesses the natural affinity between pork and apples while delivering zippy acidity to burn the fat and build a bridge to the salad’s vinaigrette. But I’m fond of a third option, because I like any excuse to tuck into a crisp, light, peppery, cheerful Beaujolais (or Canadian gamay – same grape). In fairness, many other hearty reds could work as well, including Côtes du Rhône. Just keep the acid high. - Beppi Crosariol

Ingredients

1/3 cup olive oil

1 tbsp chopped garlic

6 cups challah (egg bread) cut into ½-inch cubes

1/3cup chopped parsley

1 tsp chili flakes

Salt and freshly ground pepper

125 g (4 oz) thick-cut bacon, chopped

4 cups chopped onion

1 cup chopped carrot

1 cup chopped celery root

1 tbsp chopped garlic

1 kg (2 lbs) ground pork

1 tbsp olive oil

2 tbsp ground coriander

2 tsp cinnamon

1 tsp cardamom

1/2 tsp ground cloves

1/2 tsp dried thyme

2 cup beef or chicken stock

2 tbsp quick cooking oats

Salt and freshly ground pepper

4 hard boiled eggs, sliced

Method

Preheat oven to 350 F (175 C).

Heat oil in a large non-stick skillet over medium. Add garlic and cook for 1 minute. Stir in cubed bread and cook until golden, 3 to 4 minutes. Stir in parsley and chili flakes and season with salt and pepper. Remove from heat and transfer to a bowl.

Return same skillet to medium heat. Add bacon and cook until fat has rendered and bacon is crisp, 3 to 4 min. Add onion and cook for 4 minutes, or until soft. Add carrot, celery root and garlic and cook until vegetables are tender-crisp, about 6 more minutes. Spoon to a bowl and reserve.

Add 1 tbsp oil to same skillet and increase heat to high. Crumble in pork and cook, breaking up meat with a spoon until no pink remains, about 5 minutes.

Add spices and cook for 2 minutes, or until very fragrant. Add vegetable mixture to meat. Stir in stock and oats and cook for 5 more minutes, or until mixture is thickened but still juicy. Season with salt and pepper. Remove from heat.

Place 1/2 of mixture in baking dish. Cover with sliced hard-boiled eggs and top with remaining mixture. Top with bread cubes, patting them into a single layer if possible.

Bake for 20 minutes or until bread is crisp and filling is bubbling.

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