Pork Rillettes




Ingredients

750 g pork neck or belly, rind and bones removed
150 g pork back fat
100 ml dry white wine
3 juniper berries, lightly crushed
1 teaspoon sea salt
2 teaspoons dried thyme
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch of ground cloves
1 large garlic clove, crushed

Method

Preheat the oven to 140°C (275°F/GaSi). 
Cut the meat and fat into short strips and put in a casserole dish with the rest of the ingredients.
Mix together thoroughly and cover with a lid. Bake for 4 hours, by which time the pork should be soft and
surrounded by liquid fat.

 Put the meat and fat into a sieve placed over a bowl to collect the fat. Shred the warm meat with two forks. Season if necessary. 
Pack the meat into a 750 ml dish or terrine and leave until cold. Strain the hot fat through a sieve lined with damp muslin.

 When the pork is cold, pour the fat over it (you may need to melt the fat first, if it has solidified) Cover and refrigerate for up to 
a week.
Serve at room temperature.

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