Pork Rillette with Apple Chutney

Guten Appetit!

Difficulty: Medium

Servings: 10

Preparation Time: 45 Minutes

Cooking Time: 3 Hours

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1kg Pork Belly – Deskinned 5g White Pepper Powder
1kg Pork Neck 1g Nutmeg
2L Pork Fat 4 Green Apples
5-6 Sprigs Thyme 2 Teaspoons Sugar
1 Yellow Onion 1 Tablespoon Sugar
5 Cloves 1 Tablespoon Butter
2 Carrots

1. Methods for Pork Rillette

1A. Cut the pork belly, pork neck, carrots and onions into chunks, then stud the cloves into the onions.

1B. Heat up the pork fat to 50°C, and add the pork chunks, studded onions, carrots and thyme into the fat.

1C. Cook and maintain the temperature at 70°C to 80°C till the meat falls apart easily.

1D. Remove the meat from the mixture and shred them.

1E. Thereafter, season the meat with nutmeg, white pepper powder and sugar. Mix them well, and flatten them slightly.

1F. Drizzle pork fat till it covers the mixture fully.

2. Methods for Apple Chutney

2A. Peel the green apples and cut them into cubes.

2B. Melt butter on a heated pan, add sugar and cook the green apple cubes till they soften slightly.

2C. Blend the cooked green apples into a paste.

3. Assembly

3A. Pour the pork rillette into a pan or a container.

3B. Serve the pork rillette with apple chutney and wafers or bread.

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