Ian Plunkett’s Pork Rillettes (potted pork)
(This is my interpretation of the French classic)
This recipe fills 6 ramekins
900g fatty Blythburgh pork belly
12 black peppercorns
2 cardamom pods
½ star anise
2 bay leaves
3 sage leaves
Good twist of sea salt
Make a bouquet garni with the herbs and spices by tying in some muslin or cloth.
Separate the fat from the lean, slice the lean and dice the fat. Place the fat in the bottom of a saucepan and then place the lean on top. Bring to the boil (the fat will render). Simmer for 4 hours with the bouquet garni in a lidded saucepan.
Remove lid and garni increase heat and stir/beat into a paste. Spoon into 6 ramekins and smooth down with back of spoon.
Refrigerate for 2 hours then serve at room temperature. Serve with cornichons and warm crusty French bread.