Potjesvlees

Name: Potjesvlees
Yield: 2 servings
Cuisine: Belgian
Ingredients: 300g pork, cubed; 300g chicken, cubed; 300g rabbit, cubed; 1/2 cup vinegar

Potjesvlees/POT-yes-flace/

Also known as: Belgian Meat Terrine

About this dish

A cold terrine of pork, chicken, and rabbit set in a lightly vinegared jelly, a traditional Flemish dish.

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Ingredients

🐖300g pork, cubed

🍗300g chicken, cubed

🐇300g rabbit, cubed

🍶1/2 cup vinegar

Method

Serves 2

Simmer the three meats together in water with bay leaf and vinegar until tender.

Pack the cooked meats into a terrine mold.

Pour the cooking liquid over, which will naturally set into a jelly.

Chill for at least a day until fully set.

Slice and serve cold with bread and fries.

✓ What Makes it Authentic

Potjesvlees is a traditional Flemish dish, historically made from multiple meats set into a jelly and eaten cold.

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