“FRENCH CUISINE IS SATIATING. IT’S TRADITION AND TECHNIQUE. IT’S ABOUT QUALITY OF INGREDIENTS. THE CULTURE AROUND FOOD, AND ITS ENJOYMENT, RUNS DEEP.”
PORK RILLETTES WITH RADISHES
SERVES 8
“This unctuous snack will have you spreading leftovers on your toast for breakfast. Begin this recipe 2 days ahead. I like to put it on before I go to bed and finish preparing it in the morning.”
400g pork shoulder, cut into 2cm pieces
400g pork belly, cut into 2cm pieces
200g pork back fat, cut into 2cm pieces
130ml duck fat, melted
1 large onion, studded with 5 cloves
5 garlic cloves, peeled
1 star anise 8 thyme sprigs
1 rosemary sprig
1 bay leafRadishes, cultured butter, and crusty bread, to serve
Preheat oven to 80°C.
Coat pork shoulder, belly and fat in 2 tbs table salt and place in a large, heavy-bottomed cast iron pan. Add duck fat, studded onion, garlic, spices, herbs and 150ml water. Ideally, the ingredients should be submerged. Bring to a simmer, cover and transfer to the oven. Bake for 12 hours or until meat is falling apart.
Strain, reserving the liquid and solids separately.
