500g minced pork (fattier the better)
1 cup full cream milk
1 large onion diced
1 clove garlic, crushed
1 cup dry bread crumbs
1/2 tsp ground clove
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp celery salt
1/2 tsp garlic powder
Plenty of salt and pepper
Plenty of salt and pepper
- Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice.
- Cook over medium heat for about 1 hour, then stir in the bread crumbs.
- Cook for 10 more minutes. Adjust seasonings to taste.
- (Optional: Attack the mixture with a stick blender to get a smooth pâte consistency, or leave it chunky your call)
- Transfer to small containers and freeze (thaw over night in the fridge before use).