Rillettes

• 1 kg (2 lb) belly or shoulder of pork, cut into narrow strips
• 250 ml

Put the pork in a heavy-based saucepan with the water, cloves, bay leaves and some thyme. Cover and cook over a very low heat for 4 hours. Alternatively, put the ingredients in a casserole, cover and cook in the oven at 140°C (275°F, gas mark 1) for 4 hours