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Pork and Pistachio Rillettes

Chef : Ross Bruce : Felin Fach GriffinRare Recipe from Ross Bruce, Felin Fach Griffin near Brecon

Felin Fach Griffin is staking its claim as a food destination with a clutch of recent accolades including a Bib Gourmand from the Michelin Guide, and the Best Dining Pub in Wales award from the 2012 Good Food Guide. New head chef, Ross Bruce, is clearly keen to make his mark.

Pork and Pistachio Rillettes
 

Recipe : Pork and Pistachio Rillettes : Felin Fach Griffin

INGREDIENTS

 

 
 
METHOD

  1. Remove any bones or cartilage from the meat and lay out in a deep tray that fits in the fridge.
  2. Sprinkle the flesh side liberally with the salt so there is one even layer.  Wrap tightly and leave over night.
  3. The following morning remove the pork from the fridge and dispose the salt crust.  Leave the meat in the tray under flowing cold water for about 3 minutes or until the water tastes fresh and unsalted. 
  4. Drain the water away and pat the belly dry with paper towel.
  5. Lay the meat in a tin that just about fits the pork in.  Cover with duck fat.  You may need more or less than 1 litre, depending on the size of your tin but the pork should be entirely covered by about 2cm.
  6. Cover with foil and bake in an oven set to 150°C for about 5hours.  If you have longer, then turn the oven down even lower and leave it as long as you can.
  7. The end result should be slightly caramelised fat and skin and meat that tries to fall apart when you touch it.
  8. Allow to cool slightly then carefully remove the meat and allow it to drain off any excess fat.
  9. While it is still warm shred half of the meat with your fingers and the other half keep in slightly bigger chunks. Mix together carefully into a bowl.
  10. Squeeze the fat from the meat through your hands onto the meat.  This may seem frighteningly unhealthy but is essential for both taste and to allow the pots to set.
  11. Roughly chop the pistachios and add two thirds of them to the mix
  12. Carefully mix everything together so as to keep all the textures and check the seasoning.
  13. Set into little jam jars or kilners and press them down so that the tops are level, pour on half a centimetre of duck fat, sprinkle with the remaining pistachios and leave to set in the fridge until cold.






16 January 2012
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