In a pan, slowly poach the chopped onions and garlic with the olive oil. Add the Jerez wine ten reduce. Allow to cool.
Chop twice in the meat mincer the pork chin, the liver and the rest of the meat. Place the mix in a bowl. Add cream, salt, chopped parsley, black pepper and at the end the cold poached onion.
Cover a 10 x 12 x 6.5 cm metal mold with the caul fat, covering all the walls and letting it hang from the sides.
Fill the mold with the minced mix, taking off any air bubble. Close with the exceeding caul fat.
Place the mold in the ceramics pot with its lid and close the OCOO with the pressure lid. Set the Wellbeing mode for 1.5 hours at 90°C and cook. Allow to cool before serving.