Pork rillettes

Pork rillettes

Shredded pork pâté

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1kg pork belly
1 large garlic clove
sprig thyme
salt and freshly ground pepper
good pinch grated nutmeg

Method

  1. Remove the rind and small bones from the pork belly. Cut the meat into small pieces and place in a heavy-based saucepan with remaining ingredients. Cover and cook over a very gentle heat for 1 1/2 hours or until pork is very tender. Strain the fat from the pork and remove the thyme. Allow to cool.
  2. Place the pieces of pork on a board and using two forks shred the meat finely. Pack tightly into small pots and cover each with a round of foil. Place a lid on top if possible and keep in the refrigerator. Serve with fresh crusty bread or piping hot toast.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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