Kindly supplied by Claire Symington of Seldom Seen Farm.
This is absolutely perfect for using up any left over leg or carcase meat from the Christmas roast.
- Any meat leftover from the roast
- 1.5 – 2lbs fat pork -rubbed with salt and left over night
- 1-2 cloves garlic
- Bouquet of herbs
- Freshly ground black pepper
- Cut the goose meat from the bones.
- Cut the fat pork (belly or neck is ideal) in thick strips from the bone, and then into little strips about as long as a match but twice as wide.
- Place all the meat in an oven proof casserole with the cut up pork fat and push well down into the mixture the garlic and herbs.
- Season with plenty of pepper, add a soup ladle of water, put a lid on the pan and cook in a slow oven (Gas mark 1, 290 F) for about 4 hours or until the meat is very soft.
- Taste for seasoning making sure the mixture is not in any way bland.
- Turn the contents of the casserole into a large wire sieve which you have placed over a bowl so that the fat can drain through.
- When well drained shred the meat gently with 2 forks.
- Pile the shredded rillettes into a nice earthenware dish and pour a layer of the fat over, enough to completely cover and seal the meat.
- Chill well, cover with cling film and refrigerate.
- Serve with hot toast and maybe some pickle.