Ingredients
-
1
-
1
-
3
-
3
-
2
-
1/2
-
1/2
-
250
-
-
-
-
-
-
-
Directions
Pig Jam 1850’s, 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 , 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
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Steps
|
1
Done
|
Cut Meat Into Small Chunks and Combine With Salt and Leave to Marinate For a Few Hours, Covered in the Fridge. |
|
2
Done
|
Preheat Oven to 160c. |
|
3
Done
|
Place All the Ingredients Into a Cast Iron Casserold Dish, Cover With a Tight-Fitting Lid and Cook For 3 Hours. |
|
4
Done
|
the Pork Should Be Meltingly Tender and Fat Transluce3nt. |
|
5
Done
|
Lift the Meat from Its Juices and Tear Into Fine Sheds With a Pair of Forks and Then Pack Tightly Into Ramekins. |
|
6
Done
|
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. |
|
7
Done
|
Seal Well With Cling Film. |
|
8
Done
|
Best Eaten in the First Few Day After Making. |
