Variations

Remove most of the large chunks of fat from the pork, leaving a little of it on. Cut the meat into strips measuring 1 x 2 in. (2.5 x 5 cm).

Put the pork in a large pot with the rest of the ingredients. Add water to barely cover the meat.

Bring to a boil, reduce heat, and simmer slowly, uncovered, until all the liquid has evaporated. By this time, the meat should be tender. If it is not, add more water and continue to cook until it is.

Remove the onion and discard it.

Lower the heat and let the meat cook in the rendered fat, stirring from time to time, until the meat is browned and very tender. Shred the meat slightly.

Serve as a snack, an appetizer, or a filling for tortillas, either as it is or moistened with any of the sauces in this section or with guacamole.

Picadillo

Add a little extra water to the basic recipe so that some liquid will be left when the meat is tender. Drain and degrease the liquid and use it to make Tomato Broth for Chiles Rellenos (p. 190). Heat 3 oz (90 g) oil or lard and sauté 6 oz (175 g) onion, medium dice, and 4 cloves garlic, chopped. Add the meat, plus a sachet containing 10 peppercorns, 1 small cinnamon stick, and 6 cloves, and brown slowly. Add 4 oz (125 g) raisins, 4 oz (125 g) slivered almonds, and 2 lb (900 g) peeled, seeded, chopped tomatoes. Cook slowly until almost dry. Serve as is or as a stuffing for Chiles Rellenos (p. 578).

Shortcut Picadillo

Instead of preparing Shredded Pork, use 5 lb (2.3 kg) raw ground pork. Sauté it with the onion and garlic in the picadillo recipe, then proceed as directed with the rest of the recipe.

Dillkött

Portions: 16 Portion size: 6 oz (175 g)

Metric

Ingredients

Procedure

2 qt

1 tbsp

2 tbsp

3.2 kg Boneless, trimmed veal shoulder, breast, or shank 1 Medium onion stuck with 2 cloves

Sachet:

1 Bay leaf 5-6 Parsley stems 6 Peppercorns

2 L Water 15 mL Salt

30 mL Fresh dill weed, chopped (see note)

Put the meat in a pot with the onion, sachet, water, and salt.

Bring to a boil and skim well.

Reduce the heat and add the dill. Simmer slowly until the meat is very tender, about 112-2 hours.

Strain off the broth into another pan. Discard the onion and the sachet.

Roux:

2 oz

60 g

Butter

2 oz

60 g

Flour

1 floz

30 mL

Lemon juice or wine vinegar

112 tsp

7 mL

Brown sugar

2 tbsp

30 mL

Fresh dill weed, chopped

2 tbsp

30 mL

Capers, drained

Per serving:

Calories, 280; Protein, 36 g; Fat, 12 g (41% cal.); Cholesterol, 165 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 640 mg.

Note: If fresh dill is not available, substitute one-third its quantity of dried dill.

Calories, 280; Protein, 36 g; Fat, 12 g (41% cal.); Cholesterol, 165 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 640 mg.

Note: If fresh dill is not available, substitute one-third its quantity of dried dill.

6. Make a blond roux with the flour and butter. Thicken the broth with it.

7. Add the lemon juice, brown sugar, dill, and capers. Adjust the seasonings.

Variation_

Dillkott pa Lamm

Substitute lamb shoulder or shank for the veal.

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