Rillettes

Ingredients for 1 servings:

• 1 kg pork belly, fresh lean
• 10 g salt
• ½ tsp pepper
• 1 bay leaf
• 1 garlic clove(s)
• Water

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

very easy

Remove the rind and any bones or cartilage from the pork belly. Cut the meat into pieces approximately 2 x 2cm. Place in a pot with the salt, pepper, bay leaf, and garlic and add enough water to cover the meat. Bring to a boil, then simmer gently, covered, until all the water has run out (approx. 1 1/2 to 2 hours). Only a little fat remains, which you can drain off and set aside. Remove the bay leaf, shred the meat with a fork, and place in a terrine or glass. Spread the drained fat over the mixture, allow to cool thoroughly, and enjoy with farmhouse bread. White bread, like we use here in France, will also work, of course.