Salad of pork rillettes, scratchings, potato and beetroot


The best thing about eating pork is the crackly skin and adding it to a salad is simply heaven.

You'll need

For deep-frying: vegetable oil 600 gm kipfler potatoes 9 baby beetroot (about 1½ bunches) 1 radicchio, outer leaves removed 1 frisée   Pork rillettes 600 gm piece of boneless pork belly, cut into 3cm pieces 3 thyme sprigs 2 fresh bay leaves 8 black peppercorns   Mustard and chive dressing 1 tbsp Dijon mustard 1 tbsp red wine vinegar 60 ml (¼ cup) olive oil 1 tsp brown sugar 2 tbsp finely chopped chives

Method

  • 01
  • For pork rillettes, preheat oven to 150C. Combine ingredients in a casserole and bake, covered, until meat falls apart easily (3 hours). Remove pork from casserole, cut away skin with a knife and reserve. Shred meat with two forks, place in a bowl, season to taste, strain pan juices over meat, then cool, cover and refrigerate until set.
  • 02
  • Slice reserved pork skin into strips, place on an oven tray and roast until remaining fat has rendered from skin (40-50 minutes). Heat vegetable oil in a deep-fryer or deep saucepan to 180C. Add pork skin and fry until crisp (1-2 minutes). Drain on absorbent paper.
  • 03
  • Place potato in a saucepan, cover with cold, salted water. Bring to the simmer over medium heat, cook until tender (10-12 minutes). Drain, cool to room temperature.
  • 04
  • Meanwhile, place beetroot in a separate saucepan, cover with cold, salted water. Bring to the simmer over medium heat, cook until tender (15-20 minutes). Drain, peel, halve lengthways, cool to room temperature.
  • 05
  • For mustard and chive dressing, whisk mustard and vinegar in a bowl, then whisk in olive oil and brown sugar. Season to taste and stir in chives.
  • 06
  • Combine radicchio, frisée, potato, rillettes, beetroot and pork skin in a large bowl. Toss gently to combine, then divide among plates, drizzle with mustard and chive dressing and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2009

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