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| What You Need: |
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¾ pound lean boneless pork, cut into ½-inch cubes
¼ pound fresh pork fat, cut into ¼-inch cubes
½ teaspoon salt
Freshly ground black pepper
½ cup water
1 large bay leaf
2 whole cloves
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| How To Cook: |
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1. Preheat the oven to 275°F. In a heavy 2- to 3-quart casserole, toss together the pork, pork fat, salt and a few grindings of pepper. Pour in the water, add the bay leaf and cloves, and cover tightly.
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2. Bake in the middle of the oven for 4 hours, or until most of the liquid has evaporated and the pork is tender enough to be mashed against the side of the casserole with a spoon.
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3. Do not let the pork brown. Check the casserole occasionally and, if the liquid seems to be cooking away, add more water a tablespoon or so at a time.
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4. With a slotted spoon, transfer the pork to a shallow bowl. Discard the bay leaf and cloves, and reserve all the fat and cooking juices. Cut away any bits of gristle and shred the pork as fine as possible with a fork.
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5. Stir in the reserved fat and juices, and then pack the mixture tightly into a 2-cup mold, a terrine or an earthenware crock. Cover with a lid or foil, and refrigerate for at least 24 hours before serving. Potted pork is traditionally served with hot toast as a first course or at tea time.
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