1 lb medium ground pork
1/2 cup chicken broth
2 brown onion - finely chopped
2 garlic cloves – minced
2 tsp Quatre Épices
1 cup breadcrumbs
1 cup of milk
salt and pepper to taste.
Place onions and garlic in a saucepan with a little olive oil and cook over a medium-low heat for 15 minutes, then add the pork and then on low for another 30 minutes.
Add the spices, milk, broth and breadcrumbs, and cook for another 45 minutes. Cook uncovered for another 15-20 minutes until the liquid has evaporated.
Pack it tightly in several small bowls or ramekins and refrigerate.
Serve with crusty bread and cornichons.
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