Name: Pork and fennel rillettes
Prep time: 10 min
Cook time: 135 min
Total time: 145 min
Yield: 4
Ingredients: 1 tablespoon salt; 600 gram pork belly (off bone or increase weight with bone); 3 cup water (or enough to cover pork); 1 teaspoon fennel seeds; 2 clove garlic, roughly chopped; 3 sprigs thyme; 2 bay leaves; thinly sliced baguette or crostini, cornichons, to serve

Pork and fennel rillettes

Served with crostini and cornichons, pork rillettes make a sophisticated, delicious appetiser.

Serves 4

Prep

10M

Cook

2H 15M

Total

2H 25M

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Ingredients

1 tablespoon salt

600 gram pork belly (off bone or increase weight with bone)

3 cup water (or enough to cover pork)

1 teaspoon fennel seeds

2 clove garlic, roughly chopped

3 sprigs thyme

2 bay leaves

thinly sliced baguette or crostini, cornichons, to serve

Method

1.Preheat oven to 160°C.

2.Rub salt all over pork. Place in a small baking dish, and add remaining ingredients to dish. Cover and bake 2 hours or until really tender.

3.Remove from dish. When cool enough to handle, shred meat finely with 2 forks. Transfer to a bowl.

4.Return any fat to baking dish. Place on stove top on high heat. Cook until all liquid evaporates and fat melts, about 15 minutes.

5.Add rendered fat to shredded pork and mix well. Once completely cool, press into a 500ml-capacity serving pot. Cover with plastic wrap and chill.

6.Serve with sliced baguette or crostini and cornichons.

This pork mixture can also be weighted down with a heavy can, unmoulded and sliced.
Note

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Ingredients

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