Gastronomixs

Potted pork

A classic English dish of slow-cooked pork mixed with herbs and spices and preserved in butter.

Makes 1kg.

Potted pork

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Ingredients

1

kg

pork neck

25

g

sugar

25

g

salt

1

sprig

thyme

2

g

ground cinnamon

2

g

ground cloves

2

g

ground nutmeg

5

g

white pepper, grounded

3

 

bay leaves

250

g

butter

Preparation method

  • Preheat the oven to 140°C.
  • Place the meat into a suitable roasting tray.
  • Use the sugar, salt, thyme, and spices to make a dry rub.
  • Generously coat the meat with the rub.
  • Cover the roasting pan with aluminium foil and place in the oven.
  • Roast the meat for three hours.
  • Pull the meat and place in a bowl.
  • Gently melt the butter in a pan and mix in the pulled meat.
  • Portion the meat and butter mixture in the desired dishes.
  • Cover and store in the refrigerator for at least one day to infuse the flavours into the butter.
  • Allow the potted pork to get to room temperature before serving.

Serving suggestions

  • Serve with sourdough toast as a snack.
  • You can also use the meat in a salad.
  • As part of a buffet or captain's dinner.

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