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Rillettes, bitter greens and poached egg salad with garlic vinaigrette

You'll need to begin this recipe a day ahead.

You'll need

  Salad ½ bunch chicory 2 bunches curly endive, leaves separated 4 eggs   Pork rillettes 800 gm pork belly, cut into 2cm pieces 125 ml (½ cup) dry white wine 1 clove garlic 2 sprigs thyme 1 cinnamon quill   Garlic vinaigrette 6 cloves garlic, peeled 1 tbsp Dijon mustard 2 tbsp red wine vinegar 160 ml extra-virgin olive oil 2 tsp brown sugar


  • 01
  • For pork rillettes, place pork belly in a bowl and combine with 1 tbsp sea salt. Cover and refrigerate overnight. Preheat oven to 150C. Combine pork and remaining ingredients in a casserole and bake, covered, for 3 hours. Strain through a fine sieve, discard garlic, thyme stalks and cinnamon and reserve fat. Using two forks, shred meat and season to taste with freshly ground black pepper. Spoon meat into a sterilised jar, pour over reserved fat, cool and seal. Will keep, refrigerated, for up to 3 months.
  • 02
  • For garlic vinaigrette, combine garlic in a mortar with 2 tsp sea salt and, using a pestle, crush to a paste. Add mustard and whisk in vinegar and olive oil. Season to taste, then stir through sugar and set aside.
  • 03
  • Trim leaves from chicory and discard stalks. Wash chicory and endive leaves in cold water, then pat dry with a tea towel and tear coarsely.
  • 04
  • Fill a deep-sided frying pan with water and bring to a simmer over low heat. Gently break in eggs and poach for 3 minutes for soft yolks. Remove with a slotted spoon and dry on an absorbent paper-lined plate.
  • 05
  • Spoon desired amount of rillettes into a frying pan and cook over medium heat for 5 minutes until crisp. To serve, arrange leaves on plates, scatter with rillettes, top with poached eggs and drizzle with dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2007

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