Pork and Lard Spread

STEP BY STEP

Let's make something delicious.

1. 01

   Cut the pork belly into roughly 2 cm cubes. Dice the pork back fat very finely. Peel and finely dice the onions and garlic.

2. 02

   Render the pork back fat in an ovenproof casserole. Add the pork and brown briefly. Add the onions and garlic and fry briefly. Heat 200 ml water. Slowly pour in enough water to just cover the meat.

3. 03

   Add the herbs, salt, bay leaf and pepper, season to taste and stir.

4. 04

   Cover and cook in a preheated oven at 160 °C conventional (140 °C fan) for approximately 2 hours. Stir occasionally and add a little more water if needed. The meat needs to be tender enough to shred with a fork.

5. 05

   Remove from the oven, discard the bay leaf and finely shred the meat. Adjust the seasoning and mix everything thoroughly. Spoon into the prepared jars while hot, seal immediately and leave to cool.

6. 06

   Serve with a fresh spelt roll.