1 kg frangelico boneless for this dish), cut into roughly walnut-sized cubes canned
1 kg frangelico boneless for this dish cut into roughly walnut-sized cubes canned (it pays to use the best-quality pork you can find )
Equipment
food processor
bowl
frying pan
oven
ramekin
casserole dish
Directions
Reserve 1 bay leaf, then tip everything except the duck fat and serving suggestions into a bowl and season generously. If you have time, cover and leave the meat to marinate overnight in the fridge however, this isnt essential.
Heat oven to 140C/120C fan/gas
Tip the meat and all the juices into a flameproof casserole dish with a lid.
Pour over 250ml water, or enough to just cover the meat, and place the pan on a low heat. As soon as it starts to bubble, pop on the lid and put in the oven for 2-3 hrs, removing it once to give it a good stir.
The meat should now be very tender. Leave it to cool slightly in the pan, then drain over a bowl to catch the fat and juices. Shred the pork by hand or put in a food processor and pulse a few times to shred, but dont overwork it into a paste. Taste, add extra seasoning if needed, then press meat into 2 small or 1 large serving dish, or pack into individual ramekins.
Pour the juices and fat back over the meat, and put in the fridge for at least 2 hrs for the fat to harden. (To keep the rillettes for a week or so, cover with a layer of duck fat, and lay a bay leaf and a couple of juniper berries on top for decoration.)
Serve with sourdough toast, cornichons and a few bitter leaves (such as curly endive, rocket and radicchio), in a sharp mustardy dressing.
