Rillettes de porc
Main course: Serves 8
Saturday 13 July 2002
1½kg pork belly, rind and bones removed. Cut into 2-3cm pieces
5 cloves of garlic, peeled and halved
½ tsp ground nutmeg
2tsp freshly ground black pepper
2tsp Maldon sea salt
2 bay leaves
1tbsp fresh thyme leaves
With a small, sharp knife make a cross in the top of firm tomatoes, and remove the little core where the stalk was attached. Drop tomatoes into a pan of rapidly boiling water for 10-12 seconds and remove with a perforated spoon into cold water. The skins should easily peel away, if not drop them back into the water for a few more seconds. The tomatoes can then be cut in half, the seeds squeezed out and the flesh diced up ready to cook. Preheat the oven to 150°C/ gas mark 2. Put all the ingredients into a heavy-bottomed oven or hob-proof dish (a Le Creuset type casserole is perfect), pour in 150ml of cold water and gently bring the contents of the pan up to a simmer. Cover with a lid and put into the oven for 3 to 3½ hours. Stir occasionally and add a little more water if the liquid has evaporated. The meat is done when it's falling apart.
Empty the contents of the pan into a colander or sieve over a bowl. Allow to cool a little and remove the bay leaves.
With a fork or very clean fingers break up the pieces of meat into shreds; any large remaining pieces of fat will have to be chopped up with a knife or broken up in a blender. Transfer into a clean bowl, then mix in enough of the strained fat to form a creamy paste. At this stage check the seasoning and add a little more salt and pepper if required.
Transfer the mix into little individual pots, a sterilised Kilner jar or a suitable serving dish. Spoon a little more fat on top, especially if you plan to keep it for some time. Pack them into a cool box and serve spooned on to crusty baguette with crunchy cornichons.
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