White Bread with Rillettes

Ingredients

• 1 kg pork (belly or neck)
• 150 g goose lard
• 1 sour apple
• 2 onions
• 100 g pumpkin flesh (e.g., Hokkaido)
• 3 bay leaves
• 4 juniper berries
• 2 sprigs fresh rosemary
• Salt
• ground pepper
• baguette (for serving)
• Fresh rosemary (for garnish)

Instructions

1. 1.

   Cut the pork into small cubes. Cover with goose lard and bake covered at 100 °C for about three hours.

2. 2.

   Peel, quarter, and core the apple. Peel and quarter the onions. Add the apple pieces, pumpkin, bay leaves, juniper berries, and rosemary sprigs to the pork and bake for an additional 60 minutes.

3. 3.

   Transfer the pork to a colander, drain the lard, and set aside. Break up the meat with a fork and briefly reheat it in the remaining lard.

4. 4.

   Fill small jars with the rillettes and refrigerate overnight until firm. Serve the rillettes with fresh baguette.