Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Pork rillettes


The beauty of rillettes, as with most charcuterie, is that they can be made ahead and refrigerated until needed. Rillettes are made from cured and confit meat, usually pork, that's shredded and set in its own fat. Take the time to shred the meat finely, but don't overdo it - it's nice to have some texture. Take the rillettes out of the fridge at least 20 minutes before serving so they're easy to spread on toasted baguette. Apple slices and pickles make good accompaniments. Start this recipe two days ahead to cure and set the pork.

You'll need

800 gm piece skinless, boneless pork belly 250 gm fine sea salt 3-4 fresh bay leaves 3 thyme sprigs 400 gm pork back-fat, diced (see note) 3 garlic cloves, bruised To serve: fresh or toasted baguette

Method

  • 01
  • Coat pork with salt in a non-reactive container that holds it snugly, add herbs, cover and refrigerate to cure (4-6 hours).
  • 02
  • Heat back-fat in a saucepan over low-medium heat with 2 tbsp water and add more water as it evaporates until fat renders (about 1 hour). You should have about 250ml melted lard.
  • 03
  • Preheat oven to 150C. Rinse pork under cold running water to remove excess brine and pat dry with paper towels. Reserve herbs and garlic. Cut pork into 6cm cubes and place in a roasting pan that fits it snugly, pour rendered fat over, scatter with reserved herbs and garlic, then roast, turning occasionally, until meat is very tender and pulls apart easily (3½-3¾ hours).
  • 04
  • Remove pork from fat and set aside on a tray to cool briefly. Strain fat through a fine sieve and set aside. Shred pork using two forks, pulling meat apart along the grain, then divide among 4-6 individual ¾-cup jars or ramekins, pressing on pork to pack lightly. Pour fat over each jar to cover pork, then cover with plastic wrap and refrigerate to set (about 4 hours). Serve with fresh or toasted sliced baguette. Rillettes will keep sealed for up to a month.

Note Pork back-fat will need to be ordered ahead from the butcher.


At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Off-dry (demi-sec) chenin blanc.

Featured in

Oct 2015

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×