Pork rillettes

Ingredients for 1 servings:

• 1 kg pork (neck or shoulder)
• 1 large onion(s)
• 3 garlic cloves
• 1 chili pepper(s)
• 1 pinch of gingerbread spice
• 500 g lard (greaves or onion lard)
• e.g. meat broth
• ½ lemon(s), juice
• 3 bay leaves
• 5 juniper berries
• 1 clove(s)
• 1 tsp marjoram, chopped
• 1 tbsp parsley, chopped
• Salt
• Cayenne pepper
• Rapeseed oil, for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Cut the pork into small cubes and fry in batches in rapeseed oil. Roughly chop the onion and garlic and sauté in the pan juices until translucent. Return the fried meat cubes and deglaze with a little stock (only add enough stock to lightly cover the meat). Crush the juniper berries with the back of a knife, place them in a spice bag with the bay leaves and clove, tie the bag, and add to the meat. Halve the chili pepper lengthwise, deseed, chop, and add. Add the gingerbread spice, chopped marjoram, lemon juice, salt, and cayenne pepper and simmer gently in a covered pan over low heat for about 1 1/2 hours, until the meat is tender and can be easily mashed with a fork. Finally, remove the spice bag, mash everything with a fork while it’s still hot, add the lard, and let it melt into the hot mixture. Add the parsley and mix everything well. Season again with lemon juice, salt, and cayenne pepper and immediately pour into sealable containers. The spread also freezes well, if portioned accordingly.