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Method :
Cut all the
meat and fat into pieces, taking care to cut with the grain to retain
the meat's long fibers. Put the skin in the bottom of a casserole and
then the rest of the ingredients. Do not stint the parsley. Cover and
cook in a slow oven 120C, 225F, Gas 1/2 for about 5 hours, by which time
the meat should be soft and squash between the fingers. Leave to stand
for a short while. Skim off the fat and reserve. Discard the pork skin
and bay leaf and, using a fork and spoon or two forks, tear the meat
into shreds. The result should be a stringy mass. Check the seasoning
and put the meat into small jars while it is still warm. When cold, melt
and pour in the reserved fat to cover the top of each jar. Store in a
cool place.
Serves 12
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