Escudella de blat de moro escairat

Ingredients

600 g of hulled corn
200 g of cured ham bone
150 g of pork backbone
300 g of pork ear, snout, and tail
125 g of bacon
One ball of lard dough (lard and wheat flour)
Approximately 5 liters of water
Salt

Preparation

Soak the hulled corn for 24 hours.
Then rinse it under running water and place it in a pot with 5 liters of water over the heat.
Once it starts to boil, add the pork meat (snout, bones, tail, ear, lard dough, and bacon) and let it cook for 5 to 6 hours.
Adjust the salt halfway through the cooking process.

(From “La cuina del Miquel”, 1990 – Miquel Màrquez)