Search Results


0 results View all



Pork Rillettes with Piccalilli

Pork Rillettes with Piccalilli

By Abby Allen
23, January 2018

Perk up your mid-week lunchtimes by whipping up a jar or two of these flavour packed rillettes. Easy to make and to store these a fantastic spread over buttered toast with a kick of piccalilli on the side.



To make the rillettes preheat the oven to 150°c.

Place the pork belly in an oven dish which isn’t much larger than the pork and rub all over with the salt. Add the thyme, bay, and garlic and finally the water.

Cover well with tin foil to keep the steam in and place the dish in the oven for 3 hours.

Once cooked, carefully remove the pork from the water and shred with a pair of forks.

Divide the meat between 3 or 4 ramekins and finish by pouring the cooking liquid over the pork until it is just covered.

Once cool, place in the fridge for at least an hour before serving.

Serve with crusty bread and our delicious Proper Piccalilli. 

You May Also Like

Bavette Steak Tacos with Kidney Beans and Tomato Salsa, by Claire Thomson

Bavette Steak Tacos with Kidney Beans and Tomat...

Chef and food writer Claire Thomson has crafted this wonderful family favourite recipe using our ... Read More
A Day on the Farm with Julius Roberts

A Day on the Farm with Julius Roberts

We are so happy to be working with the inspirational chef-turned-farmer Julius Roberts, to help s... Read More
Heritage Flours for Sustainable Kitchens

Heritage Flours for Sustainable Kitchens

  Flour is an iconic kitchen staple. Even the least prolific cooks most likely have a bag tucked ... Read More
Wholemeal Farmhouse Sourdough

Wholemeal Farmhouse Sourdough

The classic sourdough loaf should be a staple on any kitchen table. Cut into chunks alongside a s... Read More