Pig Jam 1850s Recipes

PIG JAM 1850'S

Pig Jam 1850's image

This is from our state paper and a feature of recipes through the ages.. Times are estimated. Suggested you have with bread and pickles. Have not included marinating and fridge standing times and times are estimated.

Provided by ImPat

Categories Pork

Time 3h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 kg pork belly (kinned boned)
1 tablespoon salt
3 bay leaves
3 sprigs thyme
2 garlic cloves (whole)
1/2 teaspoon white pepper
1/2 teaspoon ground nutmeg
250 ml water

Steps:

Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
Preheat oven to 160°C.
Place all the ingredients into a cast iron casserold dish, cover with a tight-fitting lid and cook for 3 hours.
The pork should be meltingly tender and fat transluce3nt.
Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
Pour the juices from the casserold dish through a sieve and then pour over the shredded meat and leave to cool and then refrigerate until the fat has set.
Seal well with cling film.
Best eaten in the first few day after making.

Nutrition Facts : Calories 520.8, Fat 53.1, SaturatedFat 19.4, Cholesterol 72.1, Sodium 730.6, Carbohydrate 0.3, Fiber 0.1, Protein 9.4

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