Potted Possum a la Bennelong

Prep Time 30 mins
Cook Time 5 hrs
Total Time 5 hrs 30 mins
Cooking Temp: 150  C
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
Instructions
  1. 1
    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.
  2. 2
    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.
Read it online: https://www.lenah.com.au/recipes/potted-possum-a-la-bennelong