Queso de Puerco

Method

Cut the pork shoulder, belly and liver into chunks, then boil with the garlic, peppercorns, oregano and cumin in salted water for approximately two hours until very tender. Remove the meat and reserve the cooking liquid, then finely shred or mince the cooked meat, including the skin which should be very soft. Toast the remaining spices lightly, then combine with the minced meat, salt, vinegar and a measured amount of reduced stock. Press the mixture firmly into a loaf tin lined with clingfilm, ensuring no air pockets remain. Chill for at least eight hours until the gelatine sets and the terrine is completely firm. Turn out onto a board, slice into thick portions and serve at room temperature with fresh lime and warm tortillas.