Any aspiring charcutier must attempt a rillette. This is strangely easy to do/make but to get the balance of fat vs. salt vs. flavour right is something else. See Wikipedia definition: Rillette.
Serves 4
x1 500g Pork belly - diced (Rind removed)
1/2 tsp Nutmeg - ground
1/2 tsp Allspice - ground
x4 Garlic cloves - crushed
3/4 tsp Salt
3/4 tsp Pepper
x1 Lemon
Thyme
Wine
Parsley
Heat oven to 140`c/275`F. In an oven-proof pan, fry onions until translucent and add diced belly and allspice. Add Nutmeg and a splash of wine. Cover and place in the oven for 2 hours. Stir occasionally. After two hours add garlic, squeeze of lemon and sprigs of thyme, salt and pepper. Return to oven for a further 2 hours. Let cool completely and place in blender. Blend until you reach a nice consistency (add a dash more wine or a squeeze of lemon if too thick). Add a handful of chopped parsley and serve with some nice crusty bread. Enjoy!
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