Rillettes d'Angers

Ingredients for 1 servings:

• 1 kg pork neck, roughly diced
• 500 g bacon, fat, diced
• 1 jar water
• salt and pepper
• 250 g lard
• 5 bay leaves

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Season the meat cubes with salt and pepper. Melt the bacon cubes in a heavy saucepan until only cracklings remain. Add the meat, water, and bay leaves, bring to a boil, and then simmer on low heat for about 4-5 hours. The meat should now fall apart. Transfer the meat while hot to either stoneware pots or jars, press the meat down slightly, and let it cool. If the layer of fat isn’t high enough (it should be about 1/2 cm above the meat), melt the lard and pour it over it. Keeps in the refrigerator for about 4 weeks. I always eat it up much faster. If you want to preserve the rillettes, transfer them to jars while hot, pour the lard over them, put the lid on, and cook at 100°C for 45 minutes. Make sure the jars are only 3/4 full.