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Pounti — savory bake with pork, Swiss chard and prunes
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Source: https://recipheon.com/en/recipes/snacks/pounti-savory-bake-with-pork-swiss-chard-and-prunes
About this recipe
Pounti is a savory bake from Auvergne that combines Swiss chard and pork with the sweetness of prunes. Finely chopped leaves and parsley give it a green-speckled interior, while the prunes form soft, dark pockets. This home version uses cooked ham and cooked smoked pork belly, bound with a batter of eggs, milk and flour. The result is a firm, moist bake without a pastry base that slices easily after resting. Choose soft prunes without pits so they do not need overnight soaking. These quantities make six servings. Allow about 2 hours and 15 minutes, including baking and a half-hour rest before slicing.
Ingredients
Swiss chard, pork and prunes
250 g raw Swiss chard leaves, weighed after removing thick stalks and ribs, washing and thoroughly drying
120 g raw onion, weighed after peeling
20 g fresh parsley, weighed after washing and drying
150 g cooked pork ham, ready to eat, without any inedible casing
100 g cooked smoked pork belly (boczek), ready to eat, without skin or bones
200 g soft prunes without pits, weighed without soaking
Batter and baking dish
150 g all-purpose wheat flour (Polish type 500)
250 g milk with 3.2% fat
3 medium eggs, about 150 g without shells
4 g fine salt
1 g ground black pepper
10 g butter with 82% fat, all for greasing the dish
Steps
Preheat the oven to 180°C with conventional top and bottom heat. Use a rectangular ovenproof dish with internal dimensions about 24 × 18 cm, at least 6 cm high and about 2.5 l capacity. Use all the measured butter to grease the bottom and sides. Bake Pounti without a pastry base and without a water bath.
Use only raw Swiss chard leaves without thick stalks and ribs; weigh them only after washing and thoroughly drying. Chop the leaves into short strips about 5 mm wide and finely chop the parsley. Dice the peeled onion into pieces about 3–4 mm across, and the ham and pork belly into about 5 mm dice. The meat must already be boiled or poached and ready to eat, not raw. Leave the soft prunes whole and do not soak them; make sure they have no pits. Do not sauté the chard or onion.
Beat all the eggs in a large bowl. Add the flour and some of the milk, whisk until smooth, then gradually pour in the remaining milk. Add all the salt and pepper. Stir all the chard, parsley, onion, ham and pork belly into the fairly thick batter. Mix thoroughly with a spoon, including at the bottom, so the greens and meat are evenly distributed. Do not add the prunes at this stage.
Transfer half the mixture to the prepared dish and spread it into the corners. Arrange all the prunes over it, leaving gaps so the fruit does not form one thick packed layer. Cover with the remaining mixture, scraping all the batter, meat and greens out of the bowl. Level the top; the layer should be about 3–4 cm thick. Do not fill the dish right to the rim.
AI-generated Place the dish on the middle oven rack and bake for 60–70 minutes. The top should brown and the center should be completely set and slightly springy, with no liquid batter. A thin knife inserted into the center between the prunes should come out without raw mixture; a sticky mark from the fruit itself does not mean the batter is underbaked. If the top browns strongly before baking is finished, cover it loosely with aluminum foil and finish cooking the center. If the batter is still wet, extend baking by 5–10 minutes.
Remove the dish and let it rest for about 30 minutes. This allows the mixture to firm up so the servings hold their shape. Cut the whole bake into six portions and serve warm or lukewarm, including any small pieces left in the dish. This recipe does not require extra bread or sauce.
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