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Suggest a better descriptionrecipe below from Chef Folse. Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour. Cook the rice. Remove the cooked pork and liver and let cool. Discard the liver stock. Reserve 1 pint of the pork stock and discard the rest. Put the pork, liver and onions through a meat grinder with a medium disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions, garlic, parsley, salt, peppers and cooked rice. Adjust seasonings. Posted to bbq-digest by "Jeff D. Wheeler"
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Serving Size: 1 Serving (1981g) | ||
Recipe Makes: 1 servings | ||
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Calories: 768 | ||
Calories from Fat: 171 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 1365.3mg | 420 % | |
Sodium 433.2mg | 15 % | |
Potassium 2184.8mg | 57 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 34.1g | ||
Protein 104.3g | 149 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 768
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