Rillettes from France

Ingredients for 1 servings:

• 500 g lean pork
• 500 g pure lard
• 6 juniper berries
• 2 bay leaves
• 250 ml vegetable broth or meat broth
• ½ tsp marjoram, dried, possibly also 1 tsp
• 1 tsp thyme, dried, possibly also 1.5 tsp
• Salt and pepper, black
• Pepper, colorful from the mill
• 100 g fried onions

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

pork as a starter

Cut the meat into cubes about 1.5 cm in size. Melt 250 g of lard in a saucepan, add the meat, and season with salt and pepper (with black pepper). Add the juniper berries, marjoram, thyme, and bay leaves, and pour in half of the stock. Simmer gently on the stovetop over low heat for about 4 hours, until the meat is falling apart. Add the rest of the stock occasionally; the meat shouldn’t stick to the bottom of the pan. Now add the fried onions and freshly ground pepper, and season to taste. Bring everything back to a boil and then pour into jars while still hot. The top layer should be lard; then the rillettes will keep in the refrigerator for about 6 weeks. This quantity makes about 3 jars of jam. Fresh baguette is best served with it.