150g course sea salt
20g sugar
8g thyme
2g picked rosemary
10 black peppercorns crushed
2 garlic cloves
1g nutmeg
1g cloves
4 juniper berries
1 chopped bay leaf
80ml white wine
2g sea salt
2g crushed black pepper
5g fresh thyme
2 garlic cloves, finely chopped
1 bay leaf
1g ground ginger
1g ground nutmeg
1g ground all spice
5g sugar
4 lightly toasted juniper berries, finely crushed
50g finely chopped shallots
Pork & duck fat to cover (use equal amounts)
400g of shredded pork
200g of Pork fat
Mix then place into the fridge to cool. Stir every 30 minutes so the fat is thoroughly combined into the meat.
125g butter
400g honey
200g water
125g caster sugar
1 tbsp Ricard
Place into a Bain Marie (water bath) at 50c
500g cake flour
20g baking powder
½ tbsp cinnamon
4g star anise
1 tbsps orange zest
4g mixed spice.
½ tbsp ground ginger
Place all the ingredients into a blender and blitz until coarse. Sprinkle the salt and seasoning liberally over the pork and leave to marinade for 6 hrs.
Brush off the marinade.
Pre heat the oven to 140c, then cut the meat into short strips and place into large pan with all the ingredients, place into the oven and cook for 4-5 hours. The pork should be soft and tender and the belly will have lost some of its fat. Tip the fat into a colander with a bowl underneath to catch all the fat then pass through a fine chinois.
Leave the belly to cool slightly, then pick and shred the belly meat finely and set to one side. Whilst the belly is draining, take the measured pork fat and place into a pan on a medium heat. Add the shallots and sweat these off with no colour along with the seasoning and cook until just soft and tender, then add this to the pork once ready.
Sieve the ingredients and fold the liquid into dry and place into buttered / floured long moulds. Cook at 175c for ten minutes, then 160c for 30-40 minutes.
To test this is ready, place a skewer through the middle, making sure that it comes out clean, then turn out onto cooling wires. Once cool, these can then be wrapped in clingfilm and frozen.
Slice the bread then either serve fresh or you dry these out in the low oven at 70c so they are nice and crisp, or just simply toast.
150g course sea salt
20g sugar
8g thyme
2g picked rosemary
10 black peppercorns crushed
2 garlic cloves
1g nutmeg
1g cloves
4 juniper berries
1 chopped bay leaf
80ml white wine
2g sea salt
2g crushed black pepper
5g fresh thyme
2 garlic cloves, finely chopped
1 bay leaf
1g ground ginger
1g ground nutmeg
1g ground all spice
5g sugar
4 lightly toasted juniper berries, finely crushed
50g finely chopped shallots
Pork & duck fat to cover (use equal amounts)
400g of shredded pork
200g of Pork fat
Mix then place into the fridge to cool. Stir every 30 minutes so the fat is thoroughly combined into the meat.
125g butter
400g honey
200g water
125g caster sugar
1 tbsp Ricard
Place into a Bain Marie (water bath) at 50c
500g cake flour
20g baking powder
½ tbsp cinnamon
4g star anise
1 tbsps orange zest
4g mixed spice.
½ tbsp ground ginger
Place all the ingredients into a blender and blitz until coarse. Sprinkle the salt and seasoning liberally over the pork and leave to marinade for 6 hrs.
Brush off the marinade.
Pre heat the oven to 140c, then cut the meat into short strips and place into large pan with all the ingredients, place into the oven and cook for 4-5 hours. The pork should be soft and tender and the belly will have lost some of its fat. Tip the fat into a colander with a bowl underneath to catch all the fat then pass through a fine chinois.
Leave the belly to cool slightly, then pick and shred the belly meat finely and set to one side. Whilst the belly is draining, take the measured pork fat and place into a pan on a medium heat. Add the shallots and sweat these off with no colour along with the seasoning and cook until just soft and tender, then add this to the pork once ready.
Sieve the ingredients and fold the liquid into dry and place into buttered / floured long moulds. Cook at 175c for ten minutes, then 160c for 30-40 minutes.
To test this is ready, place a skewer through the middle, making sure that it comes out clean, then turn out onto cooling wires. Once cool, these can then be wrapped in clingfilm and frozen.
Slice the bread then either serve fresh or you dry these out in the low oven at 70c so they are nice and crisp, or just simply toast.
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