Potted Meat (tlc) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
750 gram: Lean pork,
500 gram: Belly pork, cubed
150 milliliter: Water,
2: Garlic cloves, crushed
Sprig of thyme,
1/2 tsp: Ground mace,
pn Ground allspice,
Black pepper,
Bay leaf,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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