Braised Pork with Brandy

Grind the pork shoulder, onion, and garlic using a grinder (or finely chop)

The mixture will be quite liquid, but don't drain it

In a large bowl, mix together the ground pork, spices, and brandy with the pork shoulder mixture

Stir first with a wooden spoon and then with your hands

The mixture will become sticky, but will dry out as you knead it

Place thin slices of fresh prosciutto at the bottom of an English muffin tin, large enough for 8 cups

Add the meat mixture on top, pressing down well in the corners and sides of the mold to prevent air bubbles from forming

Add more prosciutto slices on top and cover with aluminum foil, sealing it tightly

Place the mold in a preheated oven at moderate temperature (170°C) and cook for 1 1/2 to 2 hours or until no more red juice seeps out

Remove from the oven, loosen the edges, and place a weight on top (some small filled cans, placed on a plate that fits inside the mold), to squeeze out the meat for easy slicing

Don't remove the sauce

When the meat is completely cool, refrigerate it overnight with the weight on top

To unmold, run a knife around the edges, place the mold in some warm water for a few seconds, and flip it onto a platter

Carefully remove any excess fat and prosciutto, if desired

Sprinkle the braised pork with chopped parsley and garnish with stalks of parsley or celery

If desired, serve the braised pork sliced into 20 portions.