1 kg Pork belly
3 Onions; sliced
150 ml Dry white win
250 g Duck fat -OR-
250 g Goose fat
SEASONING:
14 g Salt
3 g Pepper
1 g Nutmeg; grated
1 tb Thyme leaves
3 Bay leaves
HONEY PICKLED PEARS:
4 Pears; skinned & sliced
250 ml White vinegar
175 g Honey
2 Cinnamon sticks
3 Cloves
Great picnic food - or wonderful appetiser on toast with pears.
Preheat oven to 140 C. Skin & dice pork into 1cm pieces. Season with
all ingredients. Cover & leave overnight in fridge.
Melt fat, soften onions, add pork & seal lightly. Add wine, cover &
cook until very tender. Remove from heat. Drain off fat & retain. Mix
with a wooden spoon until pork is broken up into stringy bits. Add
back the fat & allow to cool.
Honey pickled pears:
Place skinned pear slices in vinegar & honey with cinnamon &
cloves. Cook gently until the fruit is tender.
From: Tastes of the Outback by Michael Manners, Orange, NSW
Typed by: Kevin JCJD Symons, August 2008
