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Potted Pork with Mace and Mustard<\/p>\nPotted Pork with Mace and Mustard<\/p>\n
<\/p>\n
2 pounds skin-on pork belly<\/p>\n
kosher salt<\/p>\n
black pepper<\/p>\n
2 ounces pork fat<\/p>\n
4 bay leaves<\/p>\n
1 tsp. mace<\/p>\n
1\u00bd tsp. Colman\u2019s mustard<\/p>\n
<\/p>\n
Salt pork belly thoroughly and bring to room temperature. Cut pork into 2-inch-wide strips. In a cast-iron skillet, melt pork fat over a low flame. Add pork belly pieces to pan, keeping flame as low as possible. Tuck bay leaves among the pork pieces. Gently cook over low flame for 5 hours, turning occasionally to cook evenly on all sides. Pour off and reserve excess fat as needed, about once per hour. Do not allow meat to brown. Remove meat to a cutting board. When cool enough to handle, remove tough outer pork skins, leaving about \u00bc-inch of fat on each piece of skin. Preheat oven to 325\u00b0F. In the bowl of a food processor, pulse pork belly, mace, mustard and black pepper until smooth, adding reserved pork fat as needed to create a spreadable texture. Taste for seasoning. Rub strips of pork skin with salt and bake at 325\u00b0F for an hour, or until golden and crispy. Eat immediately. Spoon pork into clean jars or ramekins, leaving \u00bc inch at the top and taking care to spread evenly, avoiding air pockets. Seal pork in containers with reserved fat and refrigerate at least 1 day to age, and up to 6 months.<\/p>\n","protected":false},"excerpt":{"rendered":"
Potted Pork with Mace and Mustard 2 pounds skin-on pork belly kosher salt black pepper 2 ounces pork fat 4 bay leaves 1 tsp. mace 1\u00bd tsp. Colman\u2019s mustard Salt pork belly thoroughly and bring to room temperature. Cut pork into 2-inch-wide strips. In a cast-iron skillet, melt pork fat over a low flame. Add pork belly pieces to pan, keeping flame as low as possible. Tuck bay leaves among the pork pieces. Gently cook over low flame…<\/p>\n