Rillette

Ingredients

• 200 g raw pork belly fat
• 1 clove garlic
• 4 shallots
• 2 sprigs thyme
• 3 bay leaves
• 2 cloves Allspice
• 300 g pork shoulder (skinless)
• 1 pinch cinnamon
• 1 pinch cloves
• 1 pinch nutmeg
• 1 pinch pepper
• Sea salt
• country bread (from the jar)
• pickled cucumbers (from the jar)

Instructions

1. 1.

   Dice the pork belly fat finely and render it in a pot over gentle heat. Remove the fat cubes with a slotted spoon and set aside. Peel the garlic and shallots, place them with thyme, one bay leaf, and cloves in a tea‑filter bag, tie it shut.

2. 2.

   Cut the pork shoulder into 3 cm cubes, brown them in the pot with the rendered fat, add the spice bag, pour in 250 ml water. Place the pot on the lower rack of the oven at 175 °C and cook for about 3 hours, adding more water if needed. Remove the spice bag, add sea salt and spices, then simmer on low heat for 15 minutes.

3. 3.

   Remove the meat pieces, roughly mash them with two forks, mix in the browned pork fat cubes, spoon into two small ramekins. Place a bay leaf in each and refrigerate overnight to set. Serve the rillettes with country bread and pickled cucumbers.