Author: Arwen genge
Recipe type: Snack
Serves: 12 serves
I just love Pork Rillettes - they are so easy to make & so tasty, just perfect to pull out of the fridge when you have guests or get a snack attack!! It takes me back to the awesome food markets in Paris - YES!!
- 1 tbs salt flakes
- 1 tsp cracked black pepper
- 6 juniper berries
- 20 all spice berries
- 16 cloves garlic
- 120g brandy or apple cider
- 1 kg pork shoulder cut into 3 cm cubes
- 500g pork belly or bacon (rind removed) cut into cubes
- 1 tbs dijon mustard
- 1 tbs veggie stock paste
- 150g water
- 150g dry white wine
- fresh thyme leaves optional
- fresh bay leaves optional
- butter or duck fat optional
- Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
- Add the garlic and chop for 3 secs / speed 7.
- Scrape out the mixture into a container and add the pork shoulder, pork belly or bacon and the brandy, cover and marinate over night in the fridge.
- Place the marinated pork into the TM bowl, add mustard, water, wine, thyme and bay leaves and cook for 1.5hrs /100 degrees/ reverse, speed 1.5 with the simmering basket on top instead of the MC. If you need to shred the pork anymore you can go onto speed 4 reverse for 5 - 10 secs.
- Allow to cool and place into sterilised jars.
- If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
- Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.