3 hrs 15 mins
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.
My Private Note
Units: US | Metric
- 1Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
- 2Preheat oven to 160°C.
- 3Place all the ingredients into a cast iron casserold dish, cover with a tight-fitting lid and cook for 3 hours.
- 4The pork should be meltingly tender and fat transluce3nt.
- 5Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
- 6Pour 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.
- 7Seal well with cling film.
- 8Best eaten in the first few day after making.
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Nutritional Facts for Pig Jam 1850's
Serving Size: 1 (106 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 520.8
- Calories from Fat 478
- Total Fat 53.1 g
- Saturated Fat 19.3 g
- Cholesterol 72.1 mg
- Sodium 730.5 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 9.4 g
The following items or measurements are not included: