Pork Rillettes on Crostini
Photography Aaron McLean.
This is a really good do-ahead recipe. Once made, the rillettes can be stored for several days.
INGREDIENTS
1 kilogram piece pork belly, skinned (we used free-range)
1 cup white wine or water
3 cloves garlic, halved
1⁄2 teaspoon whole fennel seeds
2 bay leaves
1⁄4 teaspoon freshly grated nutmeg
4 sprigs fresh thyme
1 teaspoon sea salt
freshly ground pepper
To serve
small toasted crostini or pieces of French bread
thinly sliced cornichons
METHOD
Preheat the oven to 150 ̊C.
Cut the pork into 2 cm cubes and combine with all the remaining ingredients in a heavy-based casserole dish. Cover the meat with a piece of baking paper to help keep it moist during cooking. Cover the dish tightly and braise for 3 hours.
Tip the contents of the pot into a large sieve, set over a bowl and let all the liquids drip through. Discard the bay leaves. Transfer the meat into another bowl.
Shred the meat using two forks and taste for seasoning. It’s important for the rillettes to be really well seasoned. Mix the cooking juices through the meat and pack into serving jars or ramekins. Refrigerate until ready to serve. The meat can be pulsed in a food processor if a smoother texture is desired.
To serve: Spread each crostini with the rillettes and top with a slice of cornichon. Makes about 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.