PORK BELLY RILLETTE WITH SPICED BREAD

INGREDIENTS

     +    
Rillette - stage 1

150g course sea salt

20g sugar

8g thyme

2g picked rosemary

10 black peppercorns crushed

2 garlic cloves

1g nutmeg

1g cloves

4 juniper berries

1 chopped bay leaf

     +    
Rillette - stage 2

80ml white wine

2g sea salt

2g crushed black pepper

5g fresh thyme

2 garlic cloves, finely chopped

1 bay leaf

1g ground ginger

1g ground nutmeg

1g ground all spice

5g sugar

4 lightly toasted juniper berries, finely crushed

50g finely chopped shallots

Pork & duck fat to cover (use equal amounts)

     +    
To finish the rillette

400g of shredded pork

200g of Pork fat

Mix then place into the fridge to cool. Stir every 30 minutes so the fat is thoroughly combined into the meat.

 

     +    
Spiced bread

125g butter

400g honey

200g water

125g caster sugar

1 tbsp Ricard

 

Place into a Bain Marie (water bath) at 50c

 

 

500g cake flour

20g baking powder

½ tbsp cinnamon

4g star anise

1 tbsps orange zest

4g mixed spice.

½ tbsp ground ginger

Method

     +    
Rillette - stage 1

Place all the ingredients into a blender and blitz until coarse. Sprinkle the salt and seasoning liberally over the pork and leave to marinade for 6 hrs.

     +    
Rillette - stage 2

Brush off the marinade.

Pre heat the oven to 140c, then cut the meat into short strips and place into large pan with all the ingredients, place into the oven and cook for 4-5 hours. The pork should be soft and tender and the belly will have lost some of its fat. Tip the fat into a colander with a bowl underneath to catch all the fat then pass through a fine chinois.

 

Leave the belly to cool slightly, then pick and shred the belly meat finely and set to one side. Whilst the belly is draining, take the measured pork fat and place into a pan on a medium heat. Add the shallots and sweat these off with no colour along with the seasoning and cook until just soft and tender, then add this to the pork once ready.

     +    
Spiced bread

Sieve the ingredients and fold the liquid into dry and place into buttered / floured long moulds. Cook at 175c for ten minutes, then 160c for 30-40 minutes.

To test this is ready, place a skewer through the middle, making sure that it comes out clean, then turn out onto cooling wires. Once cool, these can then be wrapped in clingfilm and frozen.

Slice the bread then either serve fresh or you dry these out in the low oven at 70c so they are nice and crisp, or just simply toast.

 

 

PORK BELLY RILLETTE WITH SPICED BREAD

INGREDIENTS

   +  &nbsp
Rillette - stage 1

150g course sea salt

20g sugar

8g thyme

2g picked rosemary

10 black peppercorns crushed

2 garlic cloves

1g nutmeg

1g cloves

4 juniper berries

1 chopped bay leaf

   +   
Rillette - stage 2

80ml white wine

2g sea salt

2g crushed black pepper

5g fresh thyme

2 garlic cloves, finely chopped

1 bay leaf

1g ground ginger

1g ground nutmeg

1g ground all spice

5g sugar

4 lightly toasted juniper berries, finely crushed

50g finely chopped shallots

Pork & duck fat to cover (use equal amounts)

   +   
To finish the rillette

400g of shredded pork

200g of Pork fat

Mix then place into the fridge to cool. Stir every 30 minutes so the fat is thoroughly combined into the meat.

 

   +  &nbsp
Spiced bread

125g butter

400g honey

200g water

125g caster sugar

1 tbsp Ricard

 

Place into a Bain Marie (water bath) at 50c

 

 

500g cake flour

20g baking powder

½ tbsp cinnamon

4g star anise

1 tbsps orange zest

4g mixed spice.

½ tbsp ground ginger

Method

   +   
Rillette - stage 1

Place all the ingredients into a blender and blitz until coarse. Sprinkle the salt and seasoning liberally over the pork and leave to marinade for 6 hrs.

   +   
Rillette - stage 2

Brush off the marinade.

Pre heat the oven to 140c, then cut the meat into short strips and place into large pan with all the ingredients, place into the oven and cook for 4-5 hours. The pork should be soft and tender and the belly will have lost some of its fat. Tip the fat into a colander with a bowl underneath to catch all the fat then pass through a fine chinois.

 

Leave the belly to cool slightly, then pick and shred the belly meat finely and set to one side. Whilst the belly is draining, take the measured pork fat and place into a pan on a medium heat. Add the shallots and sweat these off with no colour along with the seasoning and cook until just soft and tender, then add this to the pork once ready.

   +   
Spiced bread

Sieve the ingredients and fold the liquid into dry and place into buttered / floured long moulds. Cook at 175c for ten minutes, then 160c for 30-40 minutes.

To test this is ready, place a skewer through the middle, making sure that it comes out clean, then turn out onto cooling wires. Once cool, these can then be wrapped in clingfilm and frozen.

Slice the bread then either serve fresh or you dry these out in the low oven at 70c so they are nice and crisp, or just simply toast.

 

 

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