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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.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More