| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 750 | g | Lean pork |
| 500 | g | Belly pork, cubed |
| 150 | ml | Water |
| 2 | Garlic cloves, crushed | |
| Sprig of thyme | ||
| 1/2 | ts | Ground mace |
| pn | Ground allspice | |
| Black pepper | ||
| Bay leaf |
INSTRUCTIONS
1. Put the lean and belly pork in a heavy pan. 2. Add water, garlic and all seasonings. 3. Bring to boil. Transfer to a casserole dish and cook in oven at 150C for up to 5 hours. Stir occasionally, adding water if it is sticking. 4. Drain meat with a colander and reserve the liquid in a jug to cool. 5. Discard the herbs and shred the meat with two forks. 6. Re-melt the fat from the cooled liquid and add enough to the shredded meat to make a soft paste. 7. Pack into jars or terrine dish and cover with a layer of fat. 8. Store in fridge for up to two weeks. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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