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Easy
By Mary Norwak
Published 1978
Weigh the meat when the skin and bones have been removed. If flare fat is not available from the butcher, use pure lard. Cut the pork and fat into 1 in/2.5cm cubes and put into a heavy pan with ¼ pint/125ml cold water. Cover and cook at 275°F/140°C/Gas Mark 1 for 4 hours. Turn into a sieve so that the liquid runs through, and keep this liquid. Pull apart the meat and fat with two forks so that