Method

• 1.
  Preheat oven to 80°C.
• 2.
  Coat pork shoulder, belly and fat in 2 tbs table salt and place in a large, heavy-bottomed cast iron pan. Add duck fat, studded onion, garlic, spices, herbs and 150ml water. Ideally, the ingredients should be submerged. Bring to a simmer, cover and transfer to the oven. Bake for 12 hours or until meat is falling apart.
• 3.
  Strain, reserving the liquid and solids separately. While still hot, shred the meat and squeeze the fat and garlic to break up into smaller pieces. Discard remaining vegetables and spices.
• 4.
  Using a wooden spoon or stand mixer with the paddle attachment, mix the meat, fat and garlic on low speed.
• 5.
  Gradually add the hot strained liquid. Add as much liquid as the rillettes can take before it splits. If you are using a wooden spoon, vigorously beat the rillettes so that the fatty stock emulsifies with the meat. Add a very generous amount of freshly ground black pepper, transfer to a serving dish (or several smaller dishes) and chill for at least 6 hours or overnight until set. (When stored in sterilised jars with a seal of melted duck fat, as pictured, the rillettes will last chilled for up to three months).
• 6.
  Serve pork rillettes at room temperature, alongside a bunch of fresh market radishes, cultured butter and bread. A glass of chilled Vouvray is an excellent companion.