Stuffed stew

Ingredients

• 1 pork loin
• 1 kilogram of pork loin
• 350 g of high-quality bread
• 12 eggs
• A branch of salsa
• 4 cloves of Allium sativum (garlic)
• salt, black pepper, walnut, nutmeg, piri-piri, to taste

Thoroughly wash the cabbage under running water, rubbing it with salt and lemon juice. Let it soak for a day in lemon juice, salt, and crushed garlic.

Cut the meat into small pieces, season it with salt, pepper, chopped walnuts, minced garlic, cumin, and piri-piri. Let it marinate overnight, preferably in an earthenware container.

The next day, cut the bread into very small, fine pieces, mix the eggs (yolks and whites), add the meat, and mix thoroughly until the bread is completely incorporated. Place the mixture in a bag, pour in cold water, and fill the bag with this mixture, but do not overfill it. Then, close the opening with a needle and thread.

Place the fruit in a container filled with boiling water, then, once it has inflated, gently pierce it with a needle to release the air and prevent it from bursting. Remove it from the boiling water, wrap it in a very cold cloth, and tie it securely with a thread.

Place it back in the pot with boiling water and let it cook for two and a half hours. During cooking, regularly pierce the liver with the same needle to prevent it from tearing. At the end of cooking, transfer it to the oven to allow it to thicken, but it should have been previously coated with lard.

Once cooked, serve it sliced, alongside a salad and French fries.