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Potted Meat

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

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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