Pork Rillettes with Piccalilli
Number of Servings
Makes 2 jars
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 homemade piccalilli on the side.
- 1kg pork belly boned and skin removed
- A sprig of thyme
- 3 bay leaves
- 3 cloves of garlic
- 1 teaspoon (Cornish) sea salt
- 250ml water For the Piccalilli
- 1/2 cauliflower cut into small florets
- 1 cucumber cut in half seeds removed and diced
- 1 red pepper diced
- 1 red chilli finely diced
- 250 ml cider vinegar
- 100ml water
- 150g caster sugar
- 20g cornflower
- 1 teaspoon English mustard powder
- 1 teaspoon turmeric
- 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.
- To make the Piccalilli place the prepared vegetables on a tray and sprinkle with the salt and leave for an hour or so. Then rinse under cold water to remove excess salt and place on kitchen paper to dry.
- Pour the vinegar followed by the sugar, turmeric, and mustard into a saucepan, whisk together and bring to the boil. Reduce the heat and allow to simmer for a few minutes.
- Mix the cornflour into the water to make a paste and then quickly whisk into the simmering vinegar. Continue to cook for a further 5 minutes then remove from the heat.
- Add the prepared vegetables to the vinegar and mix well. Transfer the piccalilli to sterilised jars and seal, store in a cool, dark place for up to 2-3months.