Pork rillettes are a tad tedious to make but they taste delicious. It is usually eaten during winter in France because it is very fatty hence will keep you warm and make you feel good.
A typical french restaurant would serve this as a canape with freshly toasted bread and a small ramekin of pork rillette with a thin layer of 'soft' spreadable pork fat on the top and you would eat it like how you would eat bread and butter.
A very robust red wine like a shiraz would go really well it this dish. The usual accompaniments are gherkins/cornichons to 'cut' the fattiness.
This is how I made my Pork Rillette.
Buy a nice fresh piece of pork belly (you could use pork shoulder as well, it just has to be fatty). Cut it into 3cm by 3cm dice and marinate overnight with chopped thyme, bay leaf, salt and pepper.
The next day place the pork in a pot and add water. About 2/3 the height of the amount of pork you have. You could use rendered duck fat if you have some, say from making Arh Perng. Cover and bake in a 160˚c oven for 3.5 hours.
Strain the fat and let both the fat and pork cool down. When pork is cool enough to handle, flake it.
Pack the pork very compactly in a container and make sure there are no air pockets (air pockets might cause the meat to spoil) and pour a layer of fat on top to preserve it and keep it moist. If packed properly you can keep this in your freezer for up to 2 months.
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