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.
Provided by Nana Lee
Categories Spreads
Time 2h
Yield 5 8 oz ramekins
Number Of Ingredients 8
Steps:
- Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.
- (NOTE: You could use coarse ground pork instead.)
- Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
- Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
- Bring to a boil, stirring to break up clumps.
- 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.
- Spoon remaining liquid over pork.
- Place a small round of wax paper on top of each ramekin, and chill until firm.
- You could use a loaf pan for serving.
- You could omit the allspice all together if you wish. It tastes good without too.
Nutrition Facts : Calories 680.8, Fat 59.5, SaturatedFat 24.1, Cholesterol 153.7, Sodium 1055.1, Carbohydrate 3.9, Fiber 0.5, Sugar 1.3, Protein 30.7
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