Preparation

• Preheat the oven to 175 ° C

• Grease an oven dish or roasting pan with butter

• Thaw and grain the tayer

• Grease a large and deep roasting tin with butter

• Chop the onion and celery and cut the tomatoes into small pieces.

• Squeeze the oranges

Step 1: Prepare the chicken / salt meat filling

• Boil the salted meat in water for 10 minutes. Drain and cut into small pieces.

• Add 2 tablespoons of sunflower oil and sear the salt meat.

• Meanwhile, chop off the end of the drumstick legs and add the chicken to the salted meat

• Fry the chicken slightly until it starts to brown.

• Add the onion, a good dash of white pepper, sea salt (not too much because the salt meat also gives off salt), celery and tomatoes. Mix well and cook for a while.

Step 2: Add the pomtayer base

• Add the tomato paste, piccalilli, sugar and orange juice to the chicken / salt meat filling. Mix well and cook for a while.

• Remove the chicken and set aside.

• Finally add the Pomtajer to the vegetable mixture and mix well until it has an even orange color.

• Taste the mixture and add a seasoning stock cube if necessary for some extra flavor.

Step 3: Prepare the pom in the oven

• Cover the bottom of the roasting pan with half of the Tajer mixture.

• Divide the chicken pieces over this layer.

• Cover the chicken with the other half of the Tanger mixture.

• Place the roasting pan in the center of the oven and let the pom cook for up to 2 hours. Note: check after 1.5 hours if the Pom is not too dark.

Step 4: serve the pom

• Let the Pom cool down a bit so it becomes somewhat firmer.

• When you want to eat it, you can reheat it in the microwave.

• A day later, the Pom tastes even better!