Pate Pork "Riyet"

1 kg pork flesh (hips, shoulder blades)

400 g pork ribs with bacon

6 tsp salt

10 peas black pepper

4-5 buds Clove

spices to taste (oregano, rosemary, bay leaf, black pepper, thyme, etc.).

Riyetom called coarse pate with pieces of meat and fiber, in fact a mixture of paste and canned meat, ideal for bread, vegetables, red wine.

Pork ribs cut into pieces, put in a heavy saucepan, add the spices.

Pork chop medium-sized pulp, put on the edges of a continuous layer, podsolit (1 kg pulp is necessary to take 5 tsp salt).

Parchment cut a circle the size of a saucepan, crush it, straighten, cover the skillet with meat, cover with a lid - it should fit snugly.

Put the saucepan on low heat, put out 4 hours without stirring, thus make sure that the amount of fluid has always been sufficient.

Get spices and ribs after 4 hours, remove the flesh from the bones, put it back into the paste and mix with a fork - the meat must be so soft that because of mixing it is divided into the fiber, bring to boil, if water is added too much, it needs to boil down.

Next pate pork "Riyet" expanded in sterilized jars, lids tight cork, remove and store in the refrigerator, the optimal taste pate reaches a few weeks later.