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A recipe from Michael Manners,
Selkirks
Pork Rillettes with Honey Pickled Pears
1kg pork belly
3 sliced onions
150ml dry white wine
250g duck or goat fat
Seasoning
14g salt
3g pepper
1g nutmeg
1 tsp thyme
3 bay leaves
4 skinned pears, sliced
250ml white vinegar
175g honey
cinnamon quills
3 cloves
Pre-heat oven to 140 degrees. Skin and dice pork into 1cm pieces. Season with all the ingredients. Cover and leave overnight in fridge. Melt fat, soften onions, add pork and seal lightly. Add wine, cover and cook until very tender. Remove from heat. Drain off fat and retain. Mix with a wooden spoon until the pork is broken up into stringy bits. Add back the fat and allow to cool. Pot up and leave for 2-3 days to mature. Serve with olives, gerkins, toasts and honey picked pears.
Honey Pickled Pears
Place skinned pears in vinegar with honey, cinnamon and cloves. Cook gently until the fruit is tender.
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