Pork rillettes

• bay leaves↗4

  4

• thyme sprigs↗4

  4

• rindless, boneless pork belly1kg kg

  (it pays to use the best-quality pork you can find for this dish), cut into roughly walnut-sized cubes

• garlic cloves↗5

  5

• juniper berries10

  10 (roughly crushed, plush extra to decorate (optional))

• Chinese five-spice powder¼ tsp

  ¼ tsp

• large splash of brandy or Calvados
• duck or goose fat↗4 tbsp tbsp

  (optional)

• sourdough toast
• cornichons↗

  or sliced gherkins

• dressed bitter leaves

Step-by-step instructions

1. 1

   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 isn’t essential.

2. 2

   Heat oven to 140C/120C fan/gas 1. 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 2½-3 hrs, removing it once to give it a good stir.

3. 3

   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 don’t 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.)

4. 4

   Serve with sourdough toast, cornichons and a few bitter leaves (such as curly endive, rocket and radicchio), in a sharp mustardy dressing.