(by chef Ross Derrick, Kelowna, BC)
2 kg skinless and boneless fatty pork belly, cut into one inch chunks
400 ml dry white wine
16 black peppercorns, lightly crushed
12 juniper berries, lightly crushed
3 bay leaves
6 cloves garlic, crushed
generous grating of nutmeg
kosher salt
400 ml dry white wine
16 black peppercorns, lightly crushed
12 juniper berries, lightly crushed
3 bay leaves
6 cloves garlic, crushed
generous grating of nutmeg
kosher salt
- Mix all the ingredients except the wine together and let sit for 30 minutes.
- Place in a medium size pot then pour the wine over top.
- Place over medium heat and cook for 4-6 hours, stirring once or twice until very tender and cooked.
- Strain the liquid from the pork pressing on the pork gently to help this along, keeping the liquid.
- Put the pork in a bowl and shred with two forks .
- Remove the bay leaves, and any visible signs of pepper or juniper.
- Taste the pork and add more salt and pepper if necessary.
- Pack tightly in either vac pac or place in a metal container.
- Pour over the reserved juices – the fat will form a layer on the top.
- Cover with plastic wrap and refrigerate for at least a day.
nice fat gurdie 