Caillette

Ingredients

Pork shoulder

500g, minced

Pork liver

250g, minced

Chard or spinach

200g, chopped

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Parsley

2 tablespoons, chopped

Eggs

2, beaten

Caul fat

500g

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Olive oil

2 tablespoons

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the minced pork shoulder, minced pork liver, chopped chard or spinach, finely chopped onion, minced garlic, and chopped parsley. Mix well to ensure all ingredients are evenly distributed.
3. Add the beaten eggs to the mixture, and season generously with salt and black pepper. Stir until thoroughly combined and cohesive.
4. With clean hands, form the mixture into large meatballs, approximately the size of a tennis ball.
5. Carefully wrap each meatball in a piece of caul fat, making sure it is fully encased. This will keep the meatballs moist and infuse them with flavor during cooking.
6. Lightly grease a baking dish with olive oil and arrange the wrapped meatballs inside in a single layer, ensuring they are not overcrowded.
7. Bake in the preheated oven for 1.5 hours, or until the caillettes are cooked through and golden brown on the outside. Basting them halfway through with pan juices can enhance their moisture and flavor.
8. Serve the caillettes warm, accompanied by roasted potatoes or a fresh green salad for a balanced meal.