FEATURE RECIPE
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.
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Serves
6
Cooking Time
Prep time 35 mins, cook 4 hrs 10 mins (plus cooling, setting)
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For deep-frying:
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vegetable oil
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600 gm
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kipfler potatoes
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9
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baby beetroot (about 1½ bunches)
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1
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radicchio, outer leaves removed
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1
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frisée
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| Pork rillettes |
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600 gm
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piece of boneless pork belly, cut into 3cm pieces
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3
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thyme sprigs
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2
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fresh bay leaves
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8
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black peppercorns
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| Mustard and chive dressing |
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1 tbsp
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Dijon mustard
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1 tbsp
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red wine vinegar
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60 ml
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(¼ cup) olive oil
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1 tsp
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brown sugar
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2 tbsp
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finely chopped chives
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1
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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.
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2
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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.
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3
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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.
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4
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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.
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5
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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.
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6
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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.
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This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin and Rodney Dunn
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