Lard meat

Ingredients for 6 servings:

• 1 ½ kg pork (pork belly)
• 30 g salt
• 2 bay leaves
• 1 pinch of thyme
• 250 g lard
• 1 pinch of savory
• 1 pinch of cinnamon
• 1 pinch of clove(s)
• 1 pinch of pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

GDR – Recipe

Cut the pork belly into fine cubes, mix with salt and spices, and let it simmer, covered, for 2 hours. Then fry everything over low heat. Drain the fat and set aside, removing the bay leaves. Mince the pieces of meat, then mix with the fat again and transfer to a container. Render the lard and pour it over the meat.