Ingredients

• 2kg Pork Belly

• 1.5lt Dry White Wine

• 500ml White Chicken Stock

• 500gm Diced Onion

• 12 Cloves Garlic crushed to a fine paste

• 10 Sprigs of Thyme

• 10 Sage Leaves

• 10 Sprigs Oregano

• 2 Bay Leaves

• 10gm Salt

• 5gr Quatre-Epices

• 10gr Ground Black Pepper

• 300gr of Duck Fat

Method

1. Tie the thyme, oregano, sage and bay leaves into a bundle with butchers twine or enclose into a parcel using muslin cloth. 

2. Cube the pork and put in a heavy pan with all the other ingredient except the duck fat (make sure the meat is covered with liquid) and bring to the boil.

3. Put in an oven at 150c or simmer on the stove covered until the meat can be crushed with a fork. 3 hours or more.

4.  Strain but keep the liquid, Shred the meat in a food processor, adjust the seasoning. Add the duck fat and some of the braising liquid to make a sloppy paste and place in sterilised pots. 

5. When cool seal with clarified butter or duck fat and store in the fridge.

Quatre-Epices

• 2 tablespoons of white peppercorns

• 3 whole nutmegs

• 8 whole cloves

• 3 tablespoons allspice berries

• Process in spicemill to a fine powder

• Store leftover spice mix in an airtight container away from direct light.