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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This recipe was given to me by Jerry who is on another recipe site I frequent. He answered my request for an authentic recipe for this. He's from Ontario. Ingredients:
2 lbs fatty boneless pork shoulder, cut into 1 in pieces |
1/4 lb fresh pork fat, cut into 1 in pieces 1 cup chicken stock |
1 large onion, finely chopped (1 cup) |
3 garlic cloves, finely chopped |
2 turkish bay leaves or 1 california bay leaf |
2 teaspoons salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground allspice |
Directions:
1. Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.
2. (NOTE: You could use coarse ground pork instead.)
3. Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
4. Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
5. Bring to a boil, stirring to break up clumps.
6. Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 8 oz ramekins with a slotted spoon.
7. Spoon remaining liquid over pork.
8. Place a small round of wax paper on top of each ramekin, and chill until firm.
9. You could use a loaf pan for serving.
10. You could omit the allspice all together if you wish. It tastes good without too.
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