Ingredients
Scale
- 10 lb pork shoulder
- 6 lb pork skin, braised (provides gelatin and the “stickiness”)
- 100 g salt
- 25 g black pepper
- 50 g fresh garlic
- 75 g anchovies, made into a paste
- 1 1/4 lb ice water
Instructions
- Grind and feed into natural lamb casings, fry, and serve.