Instant Pork Survival Soup Cubes

Steps

1. Cut the pork tenderloin into small cubes about half an inch each.
2. Finely chop the onions.
3. Melt natural butter in a preheated pan and fry the onions until they reach a deep golden crust.
4. Add the meat and sear on maximum heat for 7 to 8 minutes to seal in the juices.
5. Add 1 tablespoon of whole wheat flour to bind the fat and juices.
6. Cut the carrot into small cubes and add it last; lightly fry everything together.
7. Pour in hot water so it only slightly covers the meat; add black pepper and a generous amount of sweet paprika.
8. Simmer under a lid on low heat for 50 minutes until the meat falls apart with a fork.
9. Blend the entire contents into an absolutely smooth paste.
10. Line a baking dish with parchment paper, pour in the mixture, and smooth it to an even layer 3/4 inch (2 cm) thick, pressing out air pockets.
11. Tap the dish on the counter to settle the mass, then freeze for 3 hours until firm.
12. Cut the frozen block into about 24 cubes, each roughly 1 1/2 by 1 1/2 inches.
13. Wrap each cube in parchment paper, then in heavy-duty aluminum foil, squeezing out the air, and place all cubes in one large heavy-duty bag.
14. To serve, unwrap a cube, place in a bowl, pour in 8 to 10 oz of boiling water, and stir for 20 seconds.