Pig Jam 1850'S – a delicious recipe with pork belly, salt, bay leaves, thyme, garlic, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 160u00b0C.
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.
683
kcal
Calories
35
g
Fat
17
g
Carbs
71
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 kg pork belly (kinned boned), 1 tablespoon salt, 3 bay leaves, 3 sprigs thyme, and more.
Yes, Pig Jam 1850'S falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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