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1 pound coarsely ground fresh pork butt, chilled
1/4 pound coarsely ground fresh pork fat (available at butcher shops), chilled
1 large garlic clove, minced and mashed to a paste with 1 teaspoon salt
1/2 tablespoon dried sage
1 1/2 tablespoons fresh thyme
A pinch of each:
White pepper
Nutmeg,
Ginger
Cinnamon or Cloves
2 tablespoons vegetable oil
In a bowl combine well the pork butt, the pork fat, the garlic paste and the spices.Chill the mixture, covered, overnight. Divide the mixture into 16 balls and flatten each ball into a 1/3-inch-thick patty. In a large skillet heat the oil over moderate heat until it is hot but not smoking, in it fry the patties in batches for 4 minutes on each side, or until they are golden brown and no longer pink within, and drain them on paper towels. Transfer the patties to a serving plate.
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