For 4 people
Step 1 of 3
¾ pinch hot pepper en poudre80 g lard265 g ground pork100 g pork liver
In a hot pan with a knob of lard, brown the ground pork and pork liver. The meat should be seared but remain tender at the core.
Step 1 of 3
In a hot pan with a knob of lard, brown the ground pork and pork liver. The meat should be seared but remain tender at the core.