Pork rillette and garlic cheese bread
This traditional French dish of potted meat with garlic and brandy makes for a simply sensational starter for any special occasion. Serves 4-6 as a starter
INGREDIENTS - PORK RILLETTE
1.5kg fresh belly pork, skinned and boned
5 bay leaves
Handful of thyme, picked and chopped
A few cloves of garlic
INGREDIENTS - GARLIC CHEESE BREAD
1 large cob loaf
Handful parsley, chopped
3 cloves garlic, grated
150g cheese, grated
Splash of olive oil
Pinch of salt
METHOD - PORK RILLETTE
The night before, cut meat into 2cm dice, rub in a good amount of salt and refrigerate overnight.
The next day, preheat the oven to 160c.
Place meat in an ovenproof dish with the thyme, garlic and bay leaves, cover and cook for 4 hours.
Remove the thyme stalks and bay leaves and drain the meat, reserving the fat.
Add roughly half the meat to a food processor and pulse a few times to break up. Add the Armagnac and pulse again.
Roughly mash the remaining pork in the pan, before adding the meat from the blender back in. Mix the two together.
Add to a jar, ladle some of the reserved fat over the top to seal and refrigerate at least 2 hours.
Serve with cornichons and bread.
METHOD - GARLIC CHEESE BREAD
Preheat the oven to 160c.
Using a whisk, whip the butter until soft and pale. Add a pinch of salt and a splash of olive oil and keep whisking until well incorporated.
Add the parsley, a big handful of cheese and the garlic and mix well.
Cut the bread into large criss-crosses and then spread the butter into the cuts.
Top with the rest of the grated cheese and bake for 15 - 20 minutes.
Serve alongside the pork rillette.