Prep 20 mins
Cook 26 hrs
This recipe is from the National Pork Producers Council. The cooking time includes the chill time.
- 1⁄2 lb boneless pork loin
- 1⁄2 lb sliced bacon
- 2 cups water
- 3⁄4 teaspoon dried thyme, crushed
- 3⁄4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1⁄4 teaspoon red pepper
- 2 tablespoons cognac or 2 tablespoons other brandy
- melba rounds or assorted cracker
- Cut pork and bacon into 1/2-inch pieces.
- In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.
- Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.
- Remove and discard bay leaf; let meat mixture cool 20 minutes.
- Transfer to food processor bowl or meat grinder; add cognac.
- Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
- Pack mixture into a small crock.
- Cover and chill in the refrigerator 12 to 24 hours.
- Serve with melba rounds or assorted crackers.