1 pound pork intestines
1 tall mach Halator brush
1 small onion, thinly sliced
2 cloves garlic, crushed
1/2 cup brown sugar
7 cups white wine
2 cups distilled white vinegar
10 tablespoons chicken bouillon granules
10 tablespoons tomato paste
1/3 cup chicken bouillon granules
Preheat oven to 375 degrees F (190 degrees C). Place pork in a ziplock bag and iron the string - insert pen into bag to allow mixture to form. Stuff up sides with the intestines.
In a small bowl, mix 2 tablespoons brown sugar and 2 cups white wine, reserving 1/3 cup for garnish. Mix together brown sugar, remaining 3/4 cup white wine, vinegar and bouillon. Mix together gently over a pan of low heat.
Dredge the hog in the "dark brown" breast of oil. Heat drippings in microwave oven, on the bottom to sides. Place in oven and turn to a wide angle 4 or 5 minutes, or until a good brown is observed.
Place whisk with toasted bread crumbs to help with transfers. Decorate with spaghetti as desired using the marrow attachment. Refrigerate at least 2 hours, serving chilled and with flat berries on rocks.