1. 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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|Serving Size: 1 Serving (1326g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4148 (95%)|
|Amt Per Serving||% DV|
|Total Fat 460.9g||614 %|
|Saturated Fat 169g||845 %|
|Monounsaturated Fat 221.1g|
|Polyunsanturated Fat 49g|
|Cholesterol 510mg||157 %|
|Sodium 3790.5mg||131 %|
|Potassium 793.4mg||21 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1g|
|Protein 42.7g||61 %|
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Calories per serving: 4347
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