Prep 30 mins
Cook 1 hr 30 mins
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.
- 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
- 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.