- Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 1 cup of the broth.
- Grind the pork and liver together with half of the parsley and half of the green onions in a meat grinder fitted with a 1/4-inch die.
- Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well, fold in the smoked duck.
- Add the broth, slowly, and mix.
- Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing, it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing.
For Chow Chow:
- In a very large bowl, toss the peppers, tomatoes and onions with the salt. Cover and refrigerate overnight.
- When ready to prepare chow chow, slice and grill pineapple.
- Drain the vegetables, discarding the liquid. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the drained vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 20 min. Fold in the pineapple, remove from heat.
- Once cooled to room temp, pack into airtight container and store in refrigerator.
Chow chow will become more flavorful with time. Store for up to a few weeks. Pairs well with smoked meat, cheese or grilled fish.