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Prep Time: 20 Minutes Cook Time: 1560 Minutes |
Ready In: 1580 Minutes Servings: 8 |
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This recipe is from the National Pork Producers Council. The cooking time includes the chill time. Ingredients:
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 |
Directions:
1. Cut pork and bacon into 1/2-inch pieces.
2. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.
3. 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.
4. Remove and discard bay leaf; let meat mixture cool 20 minutes.
5. Transfer to food processor bowl or meat grinder; add cognac.
6. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
7. Pack mixture into a small crock.
8. Cover and chill in the refrigerator 12 to 24 hours.
9. Serve with melba rounds or assorted crackers.
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