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1 1/2 lb. Pork shoulder or butt
1/2 lb. Pork liver
1 onion, chopped
1 1/2 quarts of water
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. yellow cornmeal
1/2 c. buckwheat flour (if you don't have buckwheat flour, substitute
all purpose flour)
1 1/4 c. all purpose flour
1/4 c. ground coriander
Pour boiling water over liver, let stand for 5 minutes. Rinse in cold water. Add to pork, cover with water, add onion, salt and pepper. Cook on medium heat for 2 hours or until fork tender. Remove meat from broth, set aside to cool. Measure broth and add water to make 4 1/2 cups of liquid. Place 3 cups into saucepan, reserve remaining liquid. Bring to a boil. Mix cornmeal, flour, coriander and buckwheat flour in a separate bowl. Mix together with remaining broth gradually until smooth. Stir gradually into boiling broth. Cook on low heat uncovered, for 30 minutes, stirring occasionally. Grind or chop meat in food chopper (or finely by hand). It should measure 2 or more cups. Add to the pot while cooking on low heat. Pour into casserole or loaf pans. Rinse pans first with cold water.
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