Pork recipes
3 hours
Pork rillettes
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Pork rillettes
6
Easy
40 minutes, plus 4 hours’ chilling time
3 hours
Ingredients
-
For the rillettes:
- 600 g pork belly
- 600 g pork shoulder
- 2 sticks cinnamon
- 2 star anise
- 1 t freshly ground nutmeg
- 1 cup Woolworths duck fat
- gherkins, for serving For the candied prunes:
- 12 fresh prunes or small plums
- ½ cup vino cotto
- 1 cup verjuice For the chicken liver pâté:
- 4 T butter
- 250 g free-range chicken livers
- 4 sprigs thyme
- 1 shallot, chopped
- 3 cloves garlic, chopped
- freshly grated nutmeg a pinch
- ground mace a pinch
- ¼ cup sherry
- ½ cup cream
- salt, to taste
- sourdough, for serving
- oranges, for serving
Method
1. To make the rillettes, place the pork and spices in a large saucepan and cover with water. Cover and simmer for 2 hours, or until the meat falls apart. Drain and cool, then shred the meat. Place in a dish, press down so the meat is packed tightly and spoon over the duck fat. Chill for 4 hours.
2. To make the candied prunes, place all the ingredients in a pan and simmer for 15 minutes, or until the prunes are soft.
3. To make the chicken liver pâté, melt the butter in a pan until foaming, then add the livers. Cook on one side until golden brown, about 3 minutes, then cook on the other side. Remove from the pan.
4. Add the thyme, shallot and garlic and cook for 2 minutes until golden brown. Add the livers, spices and sherry. Cook for 5 minutes, then add the cream. Cool. Blend until smooth, place in a bowl and chill for 2 hours. Serve with the sourdough, oranges and prunes.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Cheri Kustner