Note: walking around with that much lard in your bag may make you feel like you are in a liposuction commercial.
The recipe can be found here and we followed it pretty closely, though we added thyme and rosemary to one batch and marash pepper to both, rather than chile flakes. The recipe allows for a lot of down time, so although it is a many hour project, the active work time is minimal. We snacked, drank wine, chatted and shelled beans and peas. We ended up with approximately 1 pound of ciccioli each, with lots of leftover lard for future projects. Maybe time to fry some chicken?
A look at the project:
|The pork, seasoned over night and cut into cubes|
|Lots and lots of lard|
|Testing the meat, several hours later|
|The meat, after cooking for 3 hours|
|Lard, with gelee at the very bottom|
|Ready for shredding|
|Shredded, with marash|
|Shredded with thyme and rosemary|