How to cook
Pass the pork and lard through a meat grinder with a coarse plate. You can also throw in the onion head or grate it finely on a grater.
Chop the green onion stalks and chili pepper very finely. Add the freshly ground black pepper, pinch of savory, salt to taste and knead the resulting mince very well.
Transfer to a bowl, cover with foil and leave in the fridge for 2-3 hours. Then knead it 1-2 more times, divide into 2 large balls and using slightly wet hands form large flattened paws about the size of a palm.
Wrap each one carefully in a piece of caul fat and cook on a well heated and greased with lard grill on both sides until ready.
Serve each paw with a serving of fresh vegetable garnish to which you've added onions sliced into strips.
Optionally, you can arrange the onions to look like the claws of the paw for a more interesting presentation upon serving.