1 - I'm kind of cheating with this recipe since I only took the first one I found. Really, I would prefer to Frankenstein it. I've not made the first batch like I was supposed to so this is Untested and any conclusions are invalid.
1 Tablespoons, 1 Teaspoons (1/2 Cup) Dry White Wine
1 Each (6) Fresh Or Dried Bay Leaves
1 Each (6) Cloves Garlic, Peeled
1 Pounds (6 Pounds) Pork
3/4 Teaspoons (1 1/2 Tablespoons) Salt
1 Dashes (1 Teaspoon) Freshly Cracked Pepper
1 Dashes (1/2 Teaspoon) Ground Allspice
- Pour the wine over the bay leaves in a small bowl. Whack the garlic cloves with the side of a knife and toss them into the bowl. Let steep at room temperature for about 2 hours.
- Grind the pork directly into a bowl, using a disc with holes about 3/16 inch in diameter.
- Sprinkle the salt, pepper, and allspice over the meat.
- Fish the garlic and bay leaves out of the wine, wrap them in cheesecloth or a clean kitchen towel, and dunk the package in the wine.
- Squeeze the cheesecloth package over the meat in the bowl.
- Repeat until you have used up the remaining wine. The flavor of the garlic and bay leaves should permeate the meat.
- Toss everything together thoroughly.
- Cover the bowl and let rest in the refrigerator for 2 to 3 hours.
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