Recipe: Big Mick's Pork Chewits II - more meat, less herbs, tin anchovies

Rating: 4.9 stars based on 1049 reviews


  • 840 grams trimmed pork shoulder
  • 320 grams very slightly trimmed bacon
  • 1 heaped teaspoon dried thyme
  • 1 tin of anchovies, chopped
  • 1 very heaped teaspoon English mustard
  • 1 tablespoon brown sauce
  • 50 twists of black pepper
  • No salt


  • Keep meat very cold during mixing procedures.
  • Ensure stringy bits of fat and gristle are cut off meat and grind on coarse setting.
  • Add herbs, mustard, sauce, pepper and anchovy. Mix well.
  • Grind again on medium setting.
  • Make up circles of hot water pastry to take meat and pop into muffin tin.
  • Add top pastry and make a hole.
  • Bake for 1 hour and 5 minutes. Set oven to Gas Mark 7 for first 15 minutes then Gas Mark 4 for the remaining time.
  • Allow to completely cool overnight then pour warmed, pre-prepared pork jelly into hole to completely fill all air gaps.
  • Allow to cool and set before eating.


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