Country Style Pork Rillettes

 

Ingredients:

1kg pork neck

Pork back fat (ask your butcher for this)

1 bunch sage

500ml white wine

6 juniper berries

1bunch thyme

½ bunch parsley

6 French shallots

2 bay leaves

2 Tbl Lilliput capers

 

Method:

Dice the pork neck and half the back fat into 5 cm cubes and place them in a saucepan with the wine, sage stalks, sliced french shallots, juniper, half of the thyme, and a good pinch of salt. Cover with a cartouche and then a lid and slowly simmer until the meat becomes very tender.

Meanwhile, slowly reduce the remaining pork fat by simmering it in water until only the fat remains. Set aside.

Once the pork is very tender, remove it from the heat and allow it to cool slightly. Drain the meat and reduce the remaining liquid. Once the meat is cool, shred it by hand, picking out the stalks and spices. Chop the parsley and remaining thyme very finely and add them to the meat, followed by the capers. Season very well and pack into sterilised pots. Cover the meat with a layer of the rendered pork fat, seal the jars, and refrigerate.

This recipe is best made a couple of days in advance – but keep it in the refrigerator!