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Mett, cooked with egg

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Ingredients for 1 servings:

  • 1 kg pork (shoulder)
  • ½ kg pork rind
  • 1 egg(s)
  • 15 g salt
  • 15 g salt (curing salt)
  • 3 g white pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the pork rinds until tender, then mince them with the fresh meat, using a medium slice. Add pepper, salt, and egg. Mix everything well, season to taste, and reduce the boil. Ideally, store in jars. Then boil them at 98°C for a good 2 hours. If you don’t like curing salt, you can substitute it with table salt. It only helps preserve the reddish color of the minced meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mett, cooked with egg

Pepper Biter