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John and Lisa's Weekend Kitchen

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

50ml Armagnac

Salt 

INGREDIENTS - GARLIC CHEESE BREAD

1 large cob loaf

150g butter

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.

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John and Lisa's Weekend Kitchen