Pork Rillettes from The Complete Book of Home Preserving by Mary Norwak
Weigh the meat when the skin and bones have been removed. If flare fat is not available from the butcher, use pure lard. Cut the pork and fat into 1 in/2.5cm cubes and put into a heavy pan with ¼...
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Ingredients
- Salt
- pepper
- 4 oz/100 g flare fat or lard
- 2 lb/1 kg belly pork
- Pinch of ground nutmeg
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