Once again I am endented to Babette Bluett-duncan for this delicious recipe for a warming winter starter (although I have elaborated slightly on her original by adding thyme and juniper)
2kg Belly pork (preferably bones in)
200g goose fat (but lard or dripping fat will do)
1 large glass cognac
10 Star anise
10 Juniper berries
A pinch of mace
Small bunch of thyme
Two bay leaves
Salt and pepper
Clean clip-over kilner jars
Cut the pork into 2.5cm slices (if necessary pare off any ribs). Melt the goose fat in a roasting dish and place the herbs, spices across the bottom of the dish before covering it with a layer of meat (and bones) and pour in the cognac. Roast in a very low oven for several hours (four or five). Remove the meat and pour off the juices and fat. When the belly strips are cool enough to handle, separate out the meat and flake with fingers or a fork. Return the juices with as little fat as possible and season to taste. Pack into sterile jars, pressing down hard with a fork. Pour in a thin layer of fat and if wanted, decorate with a bay leaf, cranberries etc. Place the jars in a roasting tin filled with two inches of water and place in a low oven for 30 minutes before sealing (as you would jam). When cool this pate will keep in a fridge for several weeks.
