Pork rillettes

3 HOURS 45 MINUTES + CHILLING + SETTING SERVES 8 AS A STARTER A LITTLE EFFORT |

GF

1kg, cut

skinless, boneless pork belly into chunks

goose fat 200g

garlic 8 cloves, roughly chopped

black peppercorns ground to make Ω tsp

thyme a few sprigs

bay leaves a few leaves

white wine 150ml

chives a small bunch, finely chopped

buttered toast, cornichons, pickled onions and green salad to serve

• Heat the oven to 140C/fan 120C/gas 1. Tip all the ingredients, excluding the chives, into a casserole with a good pinch of salt and 150ml of water. Put on the hob over a medium heat and bring to a simmer. Put on the lid and cook in the oven for 3 hours until the meat is meltingly tender.

• Put a metal sieve over a large bowl and drain the pork into this, discarding the thyme sprigs and bay leaves. Lift the pork into a separate bowl and put the cooking liquid into a jug to separate. Use two forks to shred the pork, then give it a brief mash with a potato masher – it’s best to have a mixture of smaller and larger chunks.

• Spoon off as much of fat as possible from the cooking liquid into a bowl, then pour in two ladlefuls of the cooking liquid to the pork, mixing it really well. Season the pork to taste. Divide the pork between a large terrine dish, eight ramekins or two 500ml Kilner jars. Sprinkle over the chives in a layer over the meat then spoon over enough of the fat to completely cover the meat. Chill the rillettes for a few hours or until the fat sets.

• Serve with hot buttered toast, cornichons, pickled onions and a green salad. The rillettes will keep in the fridge for one week.

PER SERVING 354 KCALS | FAT 29.6G SATURATES 9.4G | CARBS 0.4G | SUGARS 0.3G FIBRE 0.2G | PROTEIN 20.3G | SALT 0.2G