Name: Pork rillettes with witlof & cornichons
Cook time: 180 min
Total time: 180 min
Yield: 8
Ingredients: 1 kilogram boned pork belly, rind removed, cut into chunks; 3 bay leaves; 2 clove garlic, chopped coarsely; 1/4 cup (60ml) dry white wine; 1/4 cup (60ml) water; 2 teaspoon salt; 1 teaspoon ground black pepper; 1 red onion (100g), chopped finely; 1 tablespoon finely chopped fresh flat-leaf parsley; 6 witlof (750g), trimmed, leaves separated; 1 cup (120g) drained cornichons (baby gherkins); 1 cup (120g) pickled onions

Ingredients

1 kilogram boned pork belly, rind removed, cut into chunks

3 bay leaves

2 clove garlic, chopped coarsely

1/4 cup (60ml) dry white wine

1/4 cup (60ml) water

2 teaspoon salt

1 teaspoon ground black pepper

1 red onion (100g), chopped finely

1 tablespoon finely chopped fresh flat-leaf parsley

6 witlof (750g), trimmed, leaves separated

1 cup (120g) drained cornichons (baby gherkins)

1 cup (120g) pickled onions

Method

1.Preheat oven to 150°C/300°F.

2.Combine pork, bay leaves, garlic, wine, the water, salt and pepper in a large shallow baking dish.

3.Roast pork mixture, covered, about 2½ hours or until pork is very tender.

4.Discard bay leaves from pork; using two forks, shred pork finely in dish with pan juices. Stir in onion and parsley.

5.Serve pork mixture with witlof, cornichons and pickled onions.

We used a bottled mixture of cornichons and baby pickled onions. Rillettes are a classic dish served for an aperitif with slices of baguette, cornichons and a glass of red wine. Duck or goose rillettes are also very popular in France.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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