triage999
Gold Member
Maybe served on flax crackers???
A coarsely textured pâté courtesy of HFW!
SERVES 8
belly pork - 1kg, skinned and boned
bay leaves - 3
thyme - 3 large sprigs
garlic - 3 large cloves, peeled
water - 250ml
Put the piece of pork in a roasting tin or large shallow pot for which you have a lid. Set the oven at 160°C/Gas 4.
Rub a tablespoon of salt all over the meat, drop in the bay leaves, together with the thyme, the whole garlic cloves and the water. Cover, either with tight foil or a lid, then leave in the oven for 3 hours or until the pork is completely tender.
Remove the lid, lift the meat from its juices, then tear it into very fine shreds with the aid of two forks. This takes a little while to do thoroughly, but is a rather pleasing task. Pack tightly into a china or earthenware bowl. Pour the liquid in the roasting tin through a sieve over the rilettes and mix lightly. Leave to cool, then refrigerate till the fat has set.
Serve on flax crackers/mims and cornichons, or perhaps pickled chillies.
Sent from my iPhone using MiniMins
A coarsely textured pâté courtesy of HFW!
SERVES 8
belly pork - 1kg, skinned and boned
bay leaves - 3
thyme - 3 large sprigs
garlic - 3 large cloves, peeled
water - 250ml
Put the piece of pork in a roasting tin or large shallow pot for which you have a lid. Set the oven at 160°C/Gas 4.
Rub a tablespoon of salt all over the meat, drop in the bay leaves, together with the thyme, the whole garlic cloves and the water. Cover, either with tight foil or a lid, then leave in the oven for 3 hours or until the pork is completely tender.
Remove the lid, lift the meat from its juices, then tear it into very fine shreds with the aid of two forks. This takes a little while to do thoroughly, but is a rather pleasing task. Pack tightly into a china or earthenware bowl. Pour the liquid in the roasting tin through a sieve over the rilettes and mix lightly. Leave to cool, then refrigerate till the fat has set.
Serve on flax crackers/mims and cornichons, or perhaps pickled chillies.
Sent from my iPhone using MiniMins
