Slow cooked confit pork, shredded for a delicious spread on crusty bread.
- 1.5 kg pork belly or shoulder sliced
- 150 g lard
- 3 cloves of garlic crushed
- 1 tbsp sage fresh
- 2 tsp salt
- 1 tsp black pepper
- 100 g lard for sealing
- About 6 medium preserving jars/jam jars
Put all the ingredients, except the 100g of lard in a large saucepan and heat slowly until the lard has melted.
Cover the pan and cook for 3 hours on a low heat, stirring occasionally.
Cook uncovered for up to an hour until the meat is falling apart.
Strain the pork in a colander over a bowl, reserving the juices.
Remove the sage and any fat then use two forks to finely shred the meat.
Sterilise the jars for 10 minutes in a 140 C oven.
Return the pork to a clean pan with the reserved juices and heat for a few minutes to combine before packing into jars.
Allow the rillettes to cool then melt the lard in a saucepan and pour a layer over each jar before sealing.
Alternatively pack in plastic containers and freeze.
Calories: 328kcalCarbohydrates: 1gProtein: 6gFat: 33gSaturated Fat: 12gCholesterol: 45mgSodium: 216mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 530IUVitamin C: 4mgCalcium: 30mgIron: 1mg