Autumn Flavours: rillettes of pork by Stephen Barrett of Bistro One in Plymouth

This dish is a firm favourite with diners @ Bistro One and is a variation of the French classic originating from La Mans in Northern France,
It keeps well for up to a week if refrigerated.

Ingredients

Half a belly pork, skinned and boned
4 large rough chopped onions
Scant amount sunflower oil
Teaspoon crushed garlic
Pinch of rosemary or other similar herb
Salt and pepper
White wine or cider to moisten

Method
Cut pork into smallish pieces
Sauté pork and onions in large (heavy is best) casserole with oil.
Add herbs, seasoning and garlic
Stir adding more oil if necessary
Do not scorch!
Add a small amount of wine and reduce for a few minutes
Keep moist.
Cover and cook for around an hour and half on
Gas mark 4 (medium oven)
Remove when cooked – soft to the touch
Pulse when warm in food processor
Use any remaining stock from pan to keep mixture moist
Pack into earthenware or glass containers; seal the top with melted butter and cracked black pepper
Refrigerate overnight.
Scoop it out! Serve on toast with salad garnish

Lovely as a casual bite or part of an anti pasto or plate of charcuterie

Stephen Barrett is a chef and Restaurateur based at his restaurant Bistro One in Plymouth’s Ebrington Street. Go to www.bistro-one.co.uk for more info.

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