Wash the lean pork, dry, cut all the veins, dice coarsely and place into a container. Prepare the fat pork in the same way. Cover containers with the food film and freeze for an hour.While the meat in a fridge, prepare spices: chop oregano and marjoram. Grate finely the peeled ginger root. Grate the nutmeg and mix with ginger, salt and chopped greens. Grind ice cubes into small grains. Chop the onion. Cut the freezed meat into shreds and mix with spices, grind the meat wite onion, add ice crumbs and blend the mixture until smooth. If necessary, season again with spices. Grease the baking form with melted butter, preheat the oven to 160 degrees Celsius . Place the meat into the form, bake on the middle level for 1,5 hours. For the ruddy crust increase the heat to 280 degrees Celsius and bake on the grill mode for 6-8 minutes. Remove the bread from the oven, run over a knife around the edges, overturning the form on the dish and slice the bread.