For the pork almond cake:
1 tablespoon butter
300g smoked pork rind, ground
2 finely chopped onions
3 cloves of garlic, minced
1/4 cup all-purpose flour
1 tablespoon mustard
1.5 kg ground pork
300g dried apricot, chopped
Salt to taste
Oil for frying
For the sauce:
2 cups tomato puree
2 liters chicken broth
1/2 cup brown sugar
1/3 cup vinegar
1/2 cup cornstarch
Salt to taste
For the pork almond cake:
1 tablespoon butter
300g smoked pork rind, ground
2 finely chopped onions
3 cloves of garlic, minced
1/4 cup all-purpose flour
1 tablespoon mustard
1.5 kg ground pork
300g dried apricot, chopped
Salt to taste
Oil for frying
For the sauce:
2 cups tomato puree
2 liters chicken broth
1/2 cup brown sugar
1/3 cup vinegar
1/2 cup cornstarch
Salt to taste
Prepare the pork almond cakes: In a pan with butter, fry the smoked pork rind, onions, and garlic until it starts to brown
Add the flour and cook for a few minutes, stirring constantly
Remove from heat, add the mustard, pork, and apricot
Season, mix, and shape into balls, using 1 tablespoon of the mixture with your hands greased with oil
Fry in hot oil, taking care not to overcook and leave raw inside
Drain on paper towels
Make the sauce: In a medium pan, mix all ingredients and bring to a boil, stirring constantly until it thickens slightly
Add the pork almond cakes and serve warm
283 calories per serving
