Recipes

Pork rillette

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Ingredients

  • •
    4kg pork fat, cut into large dice
  • •
    4kg pork neck, cut into large dice
  • •
    2 onions, peeled and diced
  • •
    80g fresh garlic, finely chopped
  • •
    1 bunch thyme, leaves picked from stem and chopped
  • •
    100g salt
  • •
    3 tablespoons spice mix

Spice mix

  • •
    70g black pepper
  • •
    10g whole cloves
  • •
    10g nutmeg
  • •
    10g cinnamon

Method

  1. 1.
    Place the diced pork fat and pork into a large bowl. Add the onion, garlic, thyme, salt and spice mix, work through with your hands. Place into a baking dish, cover with baking paper and then two layers of foil tightly sealed around the edges to ensure no steam escapes.
  2. 2.
    Bake in a slow oven for approx 4 hours, the meat should be tender and falling apart. Remove from the oven and separate the fat from the meat. Using a fork or your fingers, shred. Pass the fat, onions and spices through a sieve, add to the shredded pork and mix together. The rillette can now be set in individual containers or one large dish ready to serve. Serve with cornichons and toast.