Ingredients
- 2 pounds pork shoulder (fatty boneless pork shoulder, cut into 1 in pieces)
- 1/4 pound pork fat (cut into 1" pieces)
- 1 cup chicken stock
- 1 onion (large, finely chopped 1 cup)
- 3 garlic cloves, finely chopped
- 2 bay leaf(Turkish or 1 California bay leaf)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
How to Make
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Step 1: Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor
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Step 2: Until finely ground.
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Step 3: (NOTE: You could use coarse ground pork instead.)
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Step 4: Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
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Step 5: Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
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Step 6: Bring to a boil, stirring to break up clumps.
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Step 7: 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.
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Step 8: Spoon remaining liquid over pork.
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Step 9: Place a small round of wax paper on top of each ramekin, and chill until firm.
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Step 10: You could use a loaf pan for serving.
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Step 11: You could omit the allspice all together if you wish. It tastes good without too.
Tips & Variations
- Basic spices and seasonings
- Food processor/Ninja
- 2 - 2 1/2 quart heavy saucepan.
- 5 - 8 oz ramekins
We hope you enjoy this recipe!
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