Step 1: Things you will need
1 Lb Ground Pork
1 cup Milk
1 Onion (chopped)
2 cloves garlic (chopped)
salt and pepper (to taste)
1 pinch of ground cloves
1 pinch of ground allspice
1/4 bread crumbs
About an hour and a half of time
Step 2: Chop-Chop!
Chop up the onion and garlic for optimum yum.
I prefer my garlic chopped fairly fine, and the onion pieces don't have to be much smaller than a pea.
Step 3: To the Pot!
I like to sweat the onions a bit before adding everything else. Get the sauce pot warm on medium, add a bit of olive oil then the onions, and sweat em for about 3 minutes. Then add the garlic, and continue to cook until you get a very fragrant onion/garlic aroma. Mmmmm.
Step 4: The meat of the subject!
Now it's time to add the pork, milk, and seasonings! At this point, I would recommend just eye-balling the salt and pepper. Unless you know exactly where your pork is coming from, it might not be advisable to "sample" it until it has cooked.
Mix it up good and put a cover on it.
Leave it on medium heat, and go find something to do for an hour...maybe complete a different Instructable!
Step 5: The Crumby part of the job...
Now, after an hour of simmer and bubbling, it's time to add our breadcrumbs!
Make sure to mix them in well!
This is now the perfect time to taste, and add additional salt and pepper to taste.
You'll be cooking this for 10 more minutes.
Step 6: Cooking done!
Now the cooking is done!
Transfer to a container for storage, and move to the fridge.
You'll want to let this get cooled right down before you enjoy (although you can have a bit now after all your hard work).
Best enjoyed on a nice piece of bread or toast, or crackers. Think of it as a paté only without liver.