6 oz pork loin, ground
8 oz pork belly, ground
1 medium onion (4 oz), chopped
2 tablespoons rosemary leaves
12 dried rosemary leaves, crushed
4 slices of bread without crust (3.2 oz), cut into small pieces
1 egg
1/2 teaspoon salt
oil for brushing
2 tablespoons oil for frying
1/2 cup water (8 fl oz) for moistening
For the sauce
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups water (12 fl oz)
1/2 teaspoon salt
Fresh or dried rosemary leaves for garnish
6 oz pork loin, ground
8 oz pork belly, ground
1 medium onion (4 oz), chopped
2 tablespoons rosemary leaves
12 dried rosemary leaves, crushed
4 slices of bread without crust (3.2 oz), cut into small pieces
1 egg
1/2 teaspoon salt
oil for brushing
2 tablespoons oil for frying
1/2 cup water (8 fl oz) for moistening
For the sauce
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups water (12 fl oz)
1/2 teaspoon salt
Fresh or dried rosemary leaves for garnish
In a food processor, combine all ingredients and process until you get a smooth mixture
With a spoon, remove portions of this meat mixture and shape into small patties with oiled hands. Reserve
In a medium skillet, heat oil over medium heat
Place the pork rinds in the skillet, moisten with water, and fry, turning occasionally, until golden brown (about 15 minutes)
Remove with a slotted spoon and let drain on paper towels
Prepare the sauce: In a medium saucepan, melt butter over medium heat
Add flour and cook, stirring constantly, until lightly browned (about 1 minute)
Add water and salt and cook, stirring constantly, until the sauce thickens slightly (about 2 minutes)
Add reserved pork rinds and stir to combine
Let it warm for about 2 minutes
Transfer to a serving dish, garnish with rosemary leaves, and serve immediately
76 calories per serving
