Ingredients :
- 1 lb. of lean pork
- 1 lb. of fat pork
- spices
- salt
- pepper
Method :
- Cut both the lean and fat pork into small pieces, and cook very slowly in a saucepan for 3 or 4 hours, with 2 or 3 tablespoons of water, the spices, the salt, and the pepper.
- When done, drain well and put through the meat grinder, then rub through a sieve.
- Put the rillons in little pots and cover with warm clarified fat.
- They will keep for some time in a cool place.
- 1 lb. of lean pork
- 1 lb. of fat pork
- spices
- salt
- pepper
Method :
- Cut both the lean and fat pork into small pieces, and cook very slowly in a saucepan for 3 or 4 hours, with 2 or 3 tablespoons of water, the spices, the salt, and the pepper.
- When done, drain well and put through the meat grinder, then rub through a sieve.
- Put the rillons in little pots and cover with warm clarified fat.
- They will keep for some time in a cool place.
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