1 pound chopped onion
1 pound sliced mushrooms
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons soy sauce
1 1/2 pounds pork rind
1 (6 ounce) can tomato paste
1 (3 ounce) can whole kernel corn, drained
1 (15 ounce) can whole peeled tomatoes, drained
1 pound cooked ham, cut into 1/2 inch cubes
1 pound ground pork sausage
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons ground black pepper
In a medium saucepan, heat the onions and mushrooms over medium heat. Stir in garlic powder, parsley, basil, thyme, sage, salt, pepper and soy sauce.
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
Whisk together the pork and tomato paste in a small bowl. Stir into the pork mixture. Mix in corn, tomatoes, ham and ground pork. Form mixture into a loaf and place on a large serving platter. Season with sugar, oregano and basil. Cover and refrigerate for several hours.
When ready to serve, stir together the tomato paste, tomatoes, ham and pork to form a paste. Fry the pork in the hot skillet until it begins to brown. Place the ham mixture on top of the tomato mixture and fold over. Serve immediately.