flesh-incubus
Ingredients: 2 lb fatty ground pork (Giant is good) 1 cube vegetable boullion (with salt, but no MSG) 2 medium vidalia/sweet onions 2 thin stalks of celery olive oil, extra light 2 cups water allspice Instructions: 1. Using a saucepan, heat up one cup of water with the boullion and stir until dissolved. Make sure the heat is near the lowest heat (around 3 is good) and add the pork. Stir gently and cover with one cup of water. 2. Chop up the onions and celery into small pieces and sautee them in a separate pan with the olive oil. Make sure to gently stir both pans until the vegetables are turning translucent with some browning. Mix the vegetables into the pork and bring the heat up to 4. 3. Stir the pork mixture every 15 minutes and watch the water level in the saucepan. When the water is mostly gone (scoop out a hole in the middle to check) stir in spices to your liking. When there's mainly just fat left, the mixture will sizzle a little when you stir, meaning it's ready to take off the heat. 4. Take the saucepan off of the heat and let cool for 15 minutes before spooning the mixture into containers. After the gorton is packed in containers, push down with a spoon to evenly distribute the fat. Make sure to scrape any remaining fat out of the pan to drizzle on top. Serving Suggestions: This meat spread is usually enjoyable with mustard and/or pickles as a breakfast treat or quick snack. Crackers or toast are also great with it, but completely optional if you are on a low carb diet. I find that with this current recipe, mustard is all I need, because it is packed with flavor. It can be enjoyed hot or cold. |
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