10 slices of smoked bacon
1 kg of beef brisket, cut into small pieces
3 tablespoons of butter or margarine
750 g of lean pork meat, ground
3 green onions with the green tops chopped
2 eggs
2 tablespoons of wheat flour
2 tablespoons of brandy
1 clove of garlic, minced
1 teaspoon of salt
1/2 teaspoon of dried thyme
1/2 teaspoon of Jamaican pepper
1/4 teaspoon of nutmeg
1/4 teaspoon of white pepper
2 bay leaves
6 whole black peppercorns
Canned peppers
10 slices of smoked bacon
1 kg of beef brisket, cut into small pieces
3 tablespoons of butter or margarine
750 g of lean pork meat, ground
3 green onions with the green tops chopped
2 eggs
2 tablespoons of wheat flour
2 tablespoons of brandy
1 clove of garlic, minced
1 teaspoon of salt
1/2 teaspoon of dried thyme
1/2 teaspoon of Jamaican pepper
1/4 teaspoon of nutmeg
1/4 teaspoon of white pepper
2 bay leaves
6 whole black peppercorns
Canned peppers
Heat a large skillet over medium heat
Add the bacon and cover with water
Bring to a boil, then reduce the heat and simmer for 20 minutes
Drain the liquid and rinse the pork shank under cold running water
Cut the pork into small pieces and set aside
In a large skillet, melt the butter or margarine over medium heat
Add the pork and cook until browned, stirring occasionally for about 3 minutes
Blend the pork and its juices in a blender or food processor to form a smooth puree
Transfer the mixture to a large bowl
Add the ground pork, chopped onions, eggs, flour, brandy, garlic, salt, thyme, nutmeg, white pepper, and bay leaves
Mix well
Preheat the oven to moderate temperature (170°C)
Place 5 slices of bacon on top of a 22.5 x 10 cm English muffin tin, leaving a small border around each piece
Fill with the pork mixture
Top with the remaining bacon slices
Cover the form with aluminum foil and place in a baking dish
Add boiling water to the baking dish to about 3 cm deep
Bake in a water bath for 1 1/2 to 2 hours, or until the liquid has clarified and is clear
Let cool without wrapping for about 30 minutes
Wrap the pork in aluminum foil and place a weight of 1 kg on top
Refrigerate with the weight until chilled
Unwrap the pork and wrap it tightly in plastic wrap
Place in the freezer
Maximum freezing time: 1 month
To serve, thaw the pork overnight in the refrigerator
Serve with toasted bread, saltine crackers, or cocktail snacks
Garnish with canned peppers.
