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.
- 1kg Pork Belly
- A sprig of thyme
- 3 bay leaves
- 3 cloves of garlic
- 1 teaspoon Pure Sea Salt
- 250ml water
- 1 jar of Traditional Piccallili
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.