I have been making this version of a Spanish style ‘Manteca Colorada’ for many years now and kept meaning to get it to a point where we started to sell it, but its so good we just keep eating it all, every time! It keeps very well and is great either spread on toasted breads but also great sliced and fried with an egg and some onions.
- 1 kg boneless fatty pork belly
- 200g Back fat
- 10 garlic cloves crushed
- 8g fennel seeds crushed roughly
- 8g sweet smoked de la vera
- 6g freshly cracked black pepper
- 150 ml pedro ximenez dulce de postre
- 10g Sea salt
- 4 Bay leaves
- Remove rind from pork but include, then roughly cut meat into large chunks.
- Mix meat and all other ingredients together and cook in a lidded pot for around 5 hours at 130c.
- Allow to cool slightly, remove bay leaves, then remove and shred meat and very finely slice rind before mixing back in to meat and liquids (minus some skimmed fat).
- Gently press everything back into a terrine, loaf tin or a jar and carefully top up with the previously skimmed fat.
- Place in refrigerator and chill until fully set.