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Potted Meat

Recipe #78309 | 3¼ hours | 10 min prep | SERVES 6 -8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

JustJanS

RECIPE BY: JustJanS

My mother made this every summer, around Christmas time. It actually makes quite a lot, and is quite rich, so my serving size is a bit of a guess. We had it with salads on really hot days, then in sandwiches to finish it off. I remember being so excited when it was first made, then happy to see the end of it until next year

Posted on: Dec 8, 2003

Print Recipe

Ingredients

  • 2 pickled pork hock, about 1 1/2 kg or 1 piece pickled pork, about 1 1/2 kg
  • 1 1/2 kg chicken, about
  • 750 g shin beef
  • 4 bay leaf
  • 6 clove
  • 1/2 teaspoon peppercorn
  • 1 teaspoon salt
  • 1/2 cup vinegar

    • Directions

    1. 1
      Place all ingredients except vinegar in a large stockpot with just enough water to cover.
    2. 2
      Simmer for 3 hours.
    3. 3
      When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
    4. 4
      Add the vinegar to the strained liquid, season to taste.
    5. 5
      Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
    6. 6
      Serve with salads, or as a sandwich filling.

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    Nutrition Facts

    Serving Size 1 (300g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    pork hocks

    6 cloves

    Calories 559
    Calories from Fat 318 (56%)
    Amount Per Serving %DV
    Total Fat 35.4g 54%
    Saturated Fat 11.3g 56%
    Monounsaturated Fat 15.0g
    Polyunsaturated Fat 5.4g
    Trans Fat 0.0g
    Cholesterol 169mg 56%
    Sodium 570mg 23%
    Potassium 770mg 22%
    Total Carbohydrate 1.8g 0%
    Dietary Fiber 0.7g 2%
    Sugars 0.0g
    Protein 54.3g 108%
    Vitamin A 219mcg 4%
    Vitamin B6 1.1mg 54%
    Vitamin B12 4.4mcg 73%
    Vitamin C 3mg 5%
    Vitamin E 0mcg 2%
    Calcium 54mg 5%
    Iron 4mg 27%

    detailed view...

    how is this calculated?

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