The absolute classic French way of dealing with succulent and cheap belly pork.<\/p>\n
| serves:<\/td>\n | 6<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 25 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 3\u00bd – 4 hrs<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nPreheat the oven to 130\u00b0C\/\u00b0F\/gas \u00bd.<\/p>\n Place the belly pork in a large casserole with all the other ingredients and mix well. Cover with a tight lid and cook for 3\u00bd – 4 hrs until the pork soft and surrounded by melted fat.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Serve with crusty bread or toast.<\/p>\n<\/div>\n |