Potted Meat (Tlc)
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Potted Meat (Tlc)
  Meat  
Last updated 6/12/2012 1:19:00 AM. Recipe ID 50135. Report a problem with this recipe.
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      Title: Potted meat (tlc)
 Categories: None
      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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Recipe ID 50135 (Apr 03, 2005)

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