Another dish from the master recipe for Pot-Roast Pork Belly that I originally posted. I have included the full recipe here, so you don’t have to go to and fro. You will use about 450 g of the cooked meat to make 6 x 100 ml pots of Rillettes.
Fancy Pants toast is just melba toast. It’s very simple and very delicate and seemed right to go with these Asian inspired Rillettes. When Sharon fruit comes into season in October, this would be great with it too, just very finely sliced. But today I just added a few sweet grapes, some baby mooli radishes and salad. Sliced apple, plum or pear would be good too.
Five-Spice Rillettes with Fancy Pants Toast
2 kg pork belly, on the bone (gives 950 g cooked meat)
3 cloves garlic
2 tablespoons soy sauce
1 tablespoon sea salt flakes
1 1/2 tsp Chinese five-spice powder
freshly ground black pepper
sliced wholemeal bread
1. Preheat oven at 150°C/Gas 4. Cut away the skin in one piece (or get your butcher to do this) and use to make pork scratchings.
2. Place the piece of skinned pork in a roasting tin or large pan with oven proof handles.
3. Peel and crush the garlic and mix with the soy, salt and five-spice. Rub this all over the meat, then pour 400 ml water in the bottom of the pan.
4. Cover with foil or a tight fitting lid and place in oven for 3 hours or until the pork is completely tender and falling apart.
5. Lift the meat from the pan and strain the liquid through a fine sieve.
6. Using 2 forks pull the meat it into fine shreds.
7. Pack 75 g of the shredded meat into each of 6 little 100 ml pots (or tea cups would work) and pour the strained liquid over to cover. Use the remaining meat to serve hot with Spinach and Oyster Sauce , Pulled Pork Salad and Pulled Pork Soup. Recipes to follow.
8. Leave to cool, then refrigerate till the fat has set. Underneath the thin film of fat the liquid sets to a gorgeous light jelly surrounding the meat. Serve with some of the suggestions above. A wedge of lemon maybe good to squeeze over if you like.
Fancy Pants Toast/Melba Toast
1. Toast the slices of bread on both sides, then to make life easier use a serrated knife to cut off the crusts and then carefully slice the brea
d in half horizontally to create 2 very thin slices of bread.
2. To make them even finer, turn both slices toasted side up and rub the bread in a circular motion to rub away any extra doughy crumb.
3. Cut the slices into triangles, turn toast side up and toast again. They are very delicate so watch like a hawk as you will burn them if not!
Little note…..Afterwards I thought a little chopped fresh coriander would be good stirred into the meat just before potting…..