serves
6
prep
25 minutes
cook
3:30 hours
difficulty
Mid
serves
6
people
preparation
25
minutes
cooking
3:30
hours
difficulty
Mid
level
Ingredients
- 1.5 kg boneless pork belly, skin removed, cut into 2 cm pieces
- 4 rashers streaky smoked bacon, rind removed, cut into 2 cm pieces
- 6 juniper berries
- 6 black peppercorns
- 2 garlic cloves, sliced
- 2 thyme sprigs
- 1 bay leaf
- 250 ml (1 cup) dry white wine
- toasted baguette slices, pickled onions and gherkins, to serve
Cooling time 1 hour
DRINK 2008 Les Vins de Vienne ‘La Chambee’ Condrieu, Rhône Valley, France ($50)
You will need 6 x 250 ml sterilised jars (see Note) for this recipe.
Instructions
Preheat oven to 150°C. Place pork belly and bacon in a large, flameproof casserole pan. Lightly bruise juniper berries and peppercorns, then add to pan with garlic, herbs and 1 tsp salt. Pour over wine, stirring, then cover and bake for 3½ hours or until pork is meltingly tender. Set aside to cool.
Drain mixture into a colander over a bowl, reserving liquid and discarding herbs. Shred meat, season with salt and pepper, then place in 6 x 250 ml sterilised jars. Set aside to cool.
Pour a layer of reserved liquid and fat into jars to fill in any gaps, then refrigerate for at least 30 minutes to firm.
Serve rillettes at room temperature with baguette, pickled onions and gherkins. Rillettes will keep in the fridge for up to 2 weeks.
Note
• It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jars as long as the lids seal well. Or buy kilners (jars with rubber seals).
• To sterilise jars in oven, preheat oven to 120C. Wash jars and lids in soapy water, rinse, then dry. Place jars and non-plastic lids on an oven tray and place in oven for 20 minutes. Remove and fill while still hot.
• To sterilise jars in the dishwasher, place them in the dishwasher on the hottest cycle. Dry with a clean tea towel before filling them.
• Jars should be filled while still hot.
Photography by Olga Bennett.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
