Tianu

Method

Dice the pork liver, meat and belly finely and combine in a bowl. Finely chop the onions and garlic, then mince the fresh mint and parsley and add to the pork mixture with salt and pepper, mixing thoroughly until well combined. Rinse the pig's caul fat gently and lay it out flat, then spread the pork mixture evenly across it, rolling it into a compact sausage shape and securing the ends. Wrap the tianu in foil and poach gently in simmering salted water for approximately forty-five minutes until cooked through. Remove from the water, unwrap and allow to cool slightly, then either serve warm sliced with crusty bread, or chill and serve cold as part of a charcuterie board.