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RILLETTES

By Mike Robinson for The Field

Friday, 02 March 2012

Sometimes the old ways are the best. This is a great way to enjoy piggy odds and ends, which will keep as long as you can resist eating it. Simple pork rillettes - always a winner

Serves 12

2kg (41⁄2lb)
odds and sods of pork (shoulder and end of belly)

Handful
sea-salt

2
sprigs rosemary and thyme

1
bulb garlic

1
litre (35fl oz) goose or duck fat

Black
pepper (plenty)

This old-fashioned French way of preserving pork is
delicious and easy, and uses the fatty, shreddy bits of meat. And it could not
be easier.

Start by spreading out the pork pieces on a
tray and sprinkle them with salt. Then leave them in the fridge for two hours.

Transfer them to a casserole and add the
herbs. Cut the whole bulb of garlic in half and add it, too. Spoon the fat over
the meat and make sure that the pork is immersed when the fat

has melted. Cover and cook in the oven at 120°C/250°F/Gas Mark 1⁄2

for four hours or even overnight.

Remove the meat from the casserole and flake
it into shreds with a fork. Then add a couple of spoonfuls of the fat and lots
of pepper to the bowl. Mix well, taste and add seasoning. Pack into kilner jars
while hot, and cover with a bit more fat.

To serve, dig out the juicy meat and spoon it on to toast.