The absolute classic French way of dealing with succulent and cheap belly pork.
|preparation time:||25 mins|
|cooking time:||3½ – 4 hrs|
- 900g belly pork, rind removed and chunked
- 300g goose fat or lard
- 150 ml dry white wine
- 10 juniper berries, crushed
- 1½ tbs sea salt
- 1½ tsp ground black pepper
- 2 tsp dried thyme
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- 6 cloves garlic
- 3 fresh bay leaves
- 2 thyme sprigs
Preheat the oven to 130°C/°F/gas ½.
Place the belly pork in a large casserole with all the other ingredients and mix well. Cover with a tight lid and cook for 3½ – 4 hrs until the pork soft and surrounded by melted fat.
Pour off the juices through a sieve into a measuring jug. Allow this to cool before putting in the fridge for 30 minutes to solidify the fat.
Remove teh fat and put it in a small pan Shred the pork meat with two forks and mix in 4 – 6 tablespoons of the cooking juices, just enough to moisten it a little. Check the seasoning, remembering that cold foods tend to need a little more, and pack into individual ramekins.
Melt the fat over low heat and pour just enough over each ramekin to create a thin seal. Garnish each with a bay leaf, preferably fresh, and set in the fridge for 24 hours.
Serve with crusty bread or toast.