Spicer's Cameron Matthews is known for his love of seasonal produce. Here, the chef heroes fresh tarragon, the bittersweet herb bringing distinctive savour to his pork dish.
- 80 gm tarragon leaves
- 600 gm whole eggs
- 220 gm almond flour
- 100 gm caster sugar
- 40 gm besan flour
- 40 gm tapioca flour
- 1 tsp baking powder
- 1 gm salt
- 1.5 kg free range Australian pork belly, neck or shoulder, skinned and boned
- 6 fresh rosemary stalks
- 8 cloves peeled garlic
- 1In a blender, combine tarragon leaves and eggs, and blend on high until smooth. Add the remaining ingredients and blend on high for 30 seconds, until smooth.
- 2Strain the mixture and place into ISI canister. Charge twice and shake vigourously. Refrigerate for a 1-2 hours before serving.
- 3Preheat oven to 160°C.
- 4Dice pork into 2cm x 2cm pieces and rub with salt and pepper.
- 5Place pork in a medium casserole dish. Bury herbs and garlic in diced pork, and then grind over plenty of fresh pepper. Add water to the dish until just covering pork. Cover with lid and bake in oven for approximately 3 hours or until pork is swimming in its own juices, and tender when tested with a fork.
- 6Remove from over and tip dish into a colander, catching juices in a bowl below. Place pork into a separate bowl and begin to shred using two forks. Spoon in some of the reserved juices and season well (rilettes are traditional very well-seasoned).
Spoon into preserving jars or clean containers and refrigerate
- 7Place a small amount of pork rilette in the bottom of a flat round dish to a thickness of around 1cm. Shake the ISI canister well and dispense enough tarragon bread mix to cover the base. Microwave on high for 1 minute. It can take a little practice to work out how much tarragon bread mix your dish will need.
- 8Sprinkle chopped chervil, fennel and fennel pollen around the edges of the bread. Serve warm for guests to pinch bread and rilette as a canape.
Recipe sponsored by Australian Pork Stars