Pig Jam 1850's
Recipe: #15636
November 05, 2014
Categories: Spreads, Appetizers, Oven Bake, Gluten-Free High Protein, Low Carbohydrate, No Eggs, Non-Dairy, more
"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."
Ingredients
Nutritional
- Serving Size: 1 (128.2 g)
- Calories 521.5
- Total Fat - 53.1 g
- Saturated Fat - 19.4 g
- Cholesterol - 72 mg
- Sodium - 730.9 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 9.4 g
- Calcium - 12.3 mg
- Iron - 0.8 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
Step 2
Preheat oven to 160°C.
Step 3
Place all the ingredients into a cast iron casserole dish, cover with a tight-fitting lid and cook for 3 hours.
Step 4
The pork should be meltingly tender and fat translucent.
Step 5
Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
Step 6
Pour the juices from the casserol dish through a sieve and then pour over the shredded meat and leave to cool and then refrigerate until the fat has set.
Step 7
Seal well with cling film.
Step 8
Best eaten in the first few day after making.
Step 9
Serve with crackers or toasted bread as a spread.
Tips
No special items needed.
0 Reviews
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