Preparation:
Trim pork liver of all membrane, fat, veins, etc. Leave fat on pork chop. Simmer pork liver and pork chop in water (either together or separately) until both are fork tender. (Reserve cooking liquid.) Cut liver and meat from pork chop into 1" cubes and put both through the coarse blade of food grinder (food processors don't create the proper texture). Put through grinder a second or third time until mixture is as smooth as you like. Put ground liver/pork mixture in large mixing bowl and season to taste with salt, black pepper, and red pepper flakes. (Our family prefers liver pudding on the spicy side and uses a considerable amount of black pepper along with 1/2 to 1 teas. of red pepper flakes.) Moisten mixture with some of the reserved cooking liquid. (It should not be too soupy.) Press finished mixture into lightly oiled glass loaf pan, cover surface with plastic wrap, and refrigerate at least 24 hours for flavors to blend. Slice to serve. May be kept refrigerated 4-5 day |
