1 1/4 lb (550 g) lean pork
1 oz (25g) bacon fat
1 large onion, sliced
2 cloves
1 bayleaf
1/4 pt (150ml) water
1 chicken bouillon cube (stock cube)
1/4 pt (150ml) inexpensive red wine
salt and black pepper
1 oz (25g) bacon fat
1 large onion, sliced
2 cloves
1 bayleaf
1/4 pt (150ml) water
1 chicken bouillon cube (stock cube)
1/4 pt (150ml) inexpensive red wine
salt and black pepper
for the forcemeat balls
3/4 cup (50 g) fresh white breadcrumbs
1 level tsp fresh, chopped sage
1 oz (25g) shredded suet
Salt and pepper A little beaten egg
1 level tsp fresh, chopped sage
1 oz (25g) shredded suet
Salt and pepper A little beaten egg
method
1. Cut the meat into 1 in. (2.5cm) cubes. Place the bacon fat in a saucepan and fry the pork with the onion for 34 minutes.
2. Add the cloves and bayleaf (for ease, stick the cloves into the bayleaf) with the water, crumbled bouillon cube, wine, salt and freshly ground pepper and bring to the boil.
3. Cover with a lid or foil and simmer gently for about 1 hour or until the pork is tender.
4. Meanwhile put the breadcrumbs in a bowl with the sage and suet, season well with salt and pepper and add sufficient beaten egg to bind the mixture together. Mix well.
5. Shape into 8 balls and fry in a little hot oil for 4-5 minutes, turning constantly until golden brown all over.
6. Remove from the pan and drain on kitchen paper.
7. Taste the pork and check seasoning. Remove the bayleaf and cloves.
8. Turn into a warm serving dish and arrange the forcemeat balls around the edge of the dish.
2. Add the cloves and bayleaf (for ease, stick the cloves into the bayleaf) with the water, crumbled bouillon cube, wine, salt and freshly ground pepper and bring to the boil.
3. Cover with a lid or foil and simmer gently for about 1 hour or until the pork is tender.
4. Meanwhile put the breadcrumbs in a bowl with the sage and suet, season well with salt and pepper and add sufficient beaten egg to bind the mixture together. Mix well.
5. Shape into 8 balls and fry in a little hot oil for 4-5 minutes, turning constantly until golden brown all over.
6. Remove from the pan and drain on kitchen paper.
7. Taste the pork and check seasoning. Remove the bayleaf and cloves.
8. Turn into a warm serving dish and arrange the forcemeat balls around the edge of the dish.
serving amount
serves 4
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