Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Potted meat (tlc)   Yield: 1 Servings   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 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.