Ingredients
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For the Mirepoix
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2 Carrots
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1 Onion
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3 Celery
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6 Garlic
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1 large cooking Apples
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For the Potted Pork
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3 Indian Bay leaves
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2 lb 4 oz (1 kg) Pork
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5 fl oz (150 ml) Apple Cider Vinegar
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½ tsp White Peppercorns
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4 Cloves
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1 piece Blade Mace
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1 Allspice Berries
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1 tsp fine Sea Salt
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½ tsp finely ground Cinnamon
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3–4 gratings Nutmeg
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2 tbsp Calvados
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¼ Orange Zest
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2¾-3½ oz (75-100 g) Unsalted Butter
Directions
Potted pork is perfect for picnics or starters served with crostini, Melba toast or crusty sourdough bread, plus cornichons and assorted pickles, crunchy radishes and celery. If you’re using really good pork, the Calvados and scorched orange zest may seem a little extravagant, but it adds a lovely depth of flavour that works so well with the clove notes.
Steps
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1
Done
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Preheat the oven to 160°C (gas mark 3). Spread all the mirepoix ingredients over the base of a deep baking tray. Sprinkle with the Indian bay leaves, then put the pork belly on top. Add the cider, cover and seal tightly with foil, and slow-roast for 3–4 hours until the meat is meltingly tender. Leave in the tray to cool to room temperature. Finely grind the whole spices using a mortar and pestle; set aside. |
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2
Done
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Transfer the pork to a chopping board. Strain the cooking juices and reserve. Cut off and discard the pork rind, then cut the white fat away from the meat. Carefully remove the thin sinew from the meat and discard. Pull about a quarter of the pork meat into ‘single-thread’ strips. Roughly chop 2 tablespoons of the white fat into small dice. |
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3
Done
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Discard the bay leaves, celery and garlic. Put the pork threads in a large bowl, and add the diced fat and the braised carrots, onion and apple. Set aside. Put the remaining meat and white fat into a food processor. Pulse until it forms a velvety, airy emulsion. (Alternatively, chop the meat and fat as finely as you can, then put it into a bowl and beat well with a wooden spoon.) Sprinkle the salt, cinnamon, nutmeg and ground spices over the meat, and briefly pulse or stir again. Using a rubber spatula, scrape the emulsion into the bowl of pork threads. Set aside. |
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4
Done
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Put the Calvados and orange zest in a heavy-based saucepan. Warm the alcohol, then set it alight and let it burn for 10 seconds. Put the lid on to extinguish the flame, discard the zest and set aside to cool. Add the Calvados and 4 tablespoons of the reserved cooking juices to the pork. Mix together with your fingers to form a spreadable consistency, adding a little more of the juices, if needed. Season to taste. Transfer to sterilised jars and pour melted butter on top to about 3mm (⅛in). Store in the fridge for two to three days before serving. Bring to room temperature and serve with pickles and toast. Store in the fridge unopened for six months; once opened, use within seven days. |
