120-160 g
sliced bacon or streaky bacon, rinds and bones removed
450 g lean
pork, cubed
450 g
veal, cubed
225 g
belly pork or pork fat back, cubed
3
shallots, finely chopped
125 ml
each of ginger, mace and allspice
10 ml
chopped fresh or dried tarragon
1 egg
45 ml
kirsch or brandy
15 ml
green peppercorns, rinsed and drained if canned
salt |