1 kilogram piece boned pork shoulder, skin on
1 kilogram piece pork belly, skin on
6 cloves garlic, peeled
4 big sprigs thyme
3 bay leaves
4 cups chicken stock
1 teaspoon sea salt
freshly ground pepper
finely grated zest 1 large lemon
1 teaspoon grated nutmeg
2 tablespoons finely chopped capers
2 tablespoons finely chopped gherkins
sea salt and ground pepper
7 cup-capacity loaf tin lined with a double layer of plastic wrap, leaving a good overhang down each side
Preheat the oven to 150°C.
Place the pork belly skin side down in the base of a large casserole dish or ovenproof saucepan. Cut the shoulder into 6 pieces and add to the dish along with all the remaining ingredients.
Place a piece of baking paper over the meat then cover with a tight fitting lid or foil.
Braise for about 3 hours, stirring every hour until the meat is meltingly tender when pierced with a skewer.
Tip the contents of the pan into a large strainer set over a saucepan and allow all the liquids to drain through.
Bring the cooking stock to a boil then cook until reduced by ⅔. I started with 6 cups and had 2 cups after reduction. Season the stock if needed after it’s reduced.
Set the meat aside until just cool enough to handle but still very warm as this makes it easier to shred.
Discard the skin and excess fat along with the thyme stalks. Keep the soft garlic to add to the meat and the bay leaves for garnish.
Use two forks to shred the meat until no solid pieces of pork remain.
To assemble: Add all the remaining ingredients and season very generously with salt and pepper. Add the reduced stock and mix so the pork is well coated.
Place the reserved bay leaves in the base of the tin and add the pork, pressing firmly with a fork to compact well.
Pull the plastic wrap tightly over the top and chill for at least 12 hours and up to 4 days.
To serve: Remove from the tin and cut into slices to serve. I served ours with the Red Grape Mostada, grilled bread, mustard and cornichons.