| 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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