| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Boneless pork butt or shoulder; in large chunks |
| 1 |
lb |
Pork liver |
| 3 |
c |
Raw long grain rice |
| 4 |
md |
Yellow onions; quartered |
| 2 |
bn |
Green onions; chopped |
| 1 |
tb |
Garlic; finely minced |
| 4 |
tb |
Parsley; finely chopped |
| 2 |
tb |
Salt |
| 1 |
tb |
Cayenne pepper |
| 2 |
ts |
Freshly ground black pepper |
| 2 |
ts |
White pepper |
INSTRUCTIONS
recipe below from Chef Folse.
Place the pork and pork liver in separate saucepans, cover with
water, then bring to a boil. Reduce heat, skim and simmer until
tender, about 1 hour. Cook the rice.
Remove the cooked pork and liver and let cool. Discard the liver
stock. Reserve 1 pint of the pork stock and discard the rest. Put the
pork, liver and onions through a meat grinder with a medium disc, or
grind it coarse in a food processor. Transfer the mixture to a large
bowl and mix in the green onions, garlic, parsley, salt, peppers and
cooked rice. Adjust seasonings.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net>
on Feb 20, 1999, converted by MM_Buster v2.0l.
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