Pig Jam 1850'S

• 1 kg pork belly (kinned boned)
• 1 tablespoon salt
• 3 bay leaves
• 3 sprigs thyme
• 2 garlic cloves (whole)
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground nutmeg
• 250 ml water

1. Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
2. Preheat oven to 160u0b0C.
3. Place all the ingredients into a cast iron casserold dish, cover with a tight-fitting lid and cook for 3 hours.
4. The pork should be meltingly tender and fat transluce3nt.
5. Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
6. 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. Seal well with cling film.
8. Best eaten in the first few day after making.

pork belly, salt, bay leaves, thyme, garlic, white pepper, ground nutmeg, water

Taken from www.food.com/recipe/pig-jam-1850s-456566 (may not work)