Douse Desire

( Serves about 120 )

Original Take blanche almondez: grynd then, & draw hem up wyth swete broth & swete wyn, do thereto a quantitie of white sugur; do hit in a potte and salt ther do. Take porke, wel sodyn tender, and grynde hit smalle and medyll hit with the yolkes of eyron, poudyr, and salt, and make pellettes therof the greteness of the yolke. Have a bature of yolkes of eyron, and paryd flour; turne the pelletts therinne. Take hem, frye hem, rolle hem up in a panne that they nay be round. Lay hem hote yn dysches. Dresse the sewe abovyn; loke hit be rennyng.
My version
  • Almond milk:
    • --Two cups blanched almonds, finely ground
    • --40 oz Can Chicken broth
    • --1/4 cup White Zinfandell Wine
  • 2 cups sugar
  • 3 tbs kosher salt
  • 20 lbs pork shoulder or loin
  • 20 eggs
  • 1 tbs ground pepper
  • 2 cups sifted flour
  • Oil for frying

Prepare the Almond milk by boiling the ground almonds and the broth togther, adding a splash of wine.
Boil the Pork and grind it fine. If the pork is very lean, poach a pound of bacon, and grind that with the pork, and mix it all together in a bowl. Add 16 eggs, 2 tbs of the salt, and the pepper. Mix it well togther, and make the mixture into meatballs about an inch in diameter. whip the remaining eggs and the flour into a thick batter, and start batter-dipping and frying the meatballs in hot oil at least a half an inch deep in the pan. (I tried less, it wont cook evenly, just use more oil and drain it off later on brown paper) While the meat is frying, prepare the sauce by mixing the almond milk, sugar, and the rest of the salt. and boiling it until all the sugar is dissolved, and the mixture is reduced a little. You may optionally add more sugar, up to two more cups if you want a really sweet sauce.
Distribute the meatballs into the serving bowls, and pour the hot sauce on top, and serve.

Notes Here I was in despair. All the attempts to make a filling that held together with from the ground pork so far had failed. Then I had an inspiration. I could at least approximate the texture of boiled and ground pork with the cooked ground pork on hand by processing it, in essence, regrinding it. When I did this I could make these into meatballs that held together reasonably well. They were very brittle and tender meatballs, and fell apart in the batter when I tried to dip them, so I tried cooking them a little first, frying them to get them to hold together. All that processing meant that I was hard pressed for time, by
the time the rough meatballs were made, so I skipped the batter stage altogether, and just put them out fried, with the sauce poured over them. (I think that they were well recieved, but by this time I was almost done, and didn't care that much!)
An Ideal garnish would be a sprinkling of saunders, but I did not think of this until after I had finished and served the dish.

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