Savory pine nut paçoca

Ingredients

• 200 g pork shoulder, cut into 1 cm cubes
• 200 g beef rump, cut into 1 cm cubes
• half a teaspoon of salt (5 g)
• half a teaspoon of AJI-NO-MOTO® monosodium glutamate (2 g)
• half a teaspoon of ground black pepper (1.5 g)
• 1 and a half tablespoons lard (22.5 g)
• 100 g bacon, chopped
• 1 medium calabrese sausage, cut into cubes (130 g)
• 1 medium onion, chopped (150 g)
• 1 clove garlic, chopped (3 g)
• 300 g cooked and ground pine nuts
• half a cup chopped green onions (20 g)

Modo de preparo

1. In a bowl, place the pork shoulder and rump, and season with half of the salt, AJI-NO-MOTO®, and pepper. Set aside.
2. In a medium cast-iron or heavy-bottomed pan, place 1 tablespoon of lard and melt over medium heat. Add the bacon and sausage, and fry over low heat for 3 minutes, or until golden. Remove with a slotted spoon and set aside in a medium container.
3. In the same pan, add another half tablespoon of lard, and fry the pork shoulder over low heat for 5 minutes, or until golden. Transfer to the container with the bacon and sausage, and set aside.
4. Repeat the same procedure with the rump, using half a tablespoon of lard and frying the meat for 5 minutes. Transfer to the container with the other meats and set aside.
5. Still in the same pan, add the remaining lard, onion, and garlic, and sauté for 1 minute, or until translucent, without browning. Return all the reserved meats to the pan and stir until heated through. Add the pine nuts and mix until all ingredients are well combined.
6. Season with the remaining salt, AJI-NO-MOTO®, and pepper, and remove from the heat.
7. Sprinkle with green onions and serve immediately.

Tips:

1. To obtain 300 g of cooked and ground pine nuts, cook 350 g of pine nuts in a pressure cooker for 40 minutes after it begins to boil. Turn off the heat and wait for the pressure to release. Peel while still warm and grind in a food processor.

2. If you prefer, use a cast-iron or heavy-bottomed pan.