Serves five
400g pork belly, cut into strips
200g pork fat, cut into strips
200ml chardonnay
6 juniper berries, crushed
1/4 tsp thyme leaves
1/4 tsp ginger powder
1/4 tsp allspice
3 garlic cloves, peeled and sliced
2 bay leaves
20g sea salt flakes
1/4 tsp freshly milled pepper
1 Preheat the oven to 120C. Combine all ingredients in
a large casserole or Dutch oven. Cover and bake for three-and-a-half hours.
2 Remove the meat and pass the liquid through a fine sieve, reserving the liquid. Put that liquid in the freezer just long enough to allow a fat cap to form on the top. Discard the cap. Shred the meat and combine with the liquid left beneath the fat cap and add salt and freshly milled black pepper to taste. Pour into a terrine mould or ramekins, pour the liquid fat over the meat and leave to set in the fridge.
3 If using a terrine mould, scoop the rillettes out on to plates. Serve with cornichons, salad greens and croutons.
