Potted Possum a la Bennelong
Servings:
Total servings not available.
Preparation Time: 30 min
Ingredients
- 1 whole possum
- 100 gm belly pork
- ½ tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp ground juniper berries
- 1 tbs fresh thyme chopped
- 20 bay leaves
- 4 whole garlic cloves
- 2 cups water
- For the sauce.
- 4 pears thinly sliced
- 4 tbs cider vinegar
- 4 tbs brown sugar
- 1 cup riberries
Chop belly pork into cubes. Divide possum with a chopper, keeping it on the bone. Put all ingredients in a heavy pot, boil and reduce to simmer. Seal tightly and cook at 150 degrees for 4 to 5 hours until very soft. When cool, take flesh off bones, rubbing the meat with fingers to shred. Mix shredded meat with all ingredients.
Chop belly pork into cubes. Divide possum with a chopper, keeping it on the bone. Put all ingredients in a heavy pot, boil and reduce to simmer. Seal tightly and cook at 150 degrees for 4 to 5 hours until very soft. When cool, take flesh off bones, rubbing the meat with fingers to shred. Mix shredded meat with all ingredients.
Total Cook Time
5 hourCooking Temperature
150°CTotal Servings
Total servings not available.