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PORK RILLETTES WITH PICCALILLI

• 1kg Pork Belly

• A sprig of thyme

• 3 bay leaves

• 3 cloves of garlic

• 1 teaspoon pure sea salt

• 250ml water

• Jar of Piccallili

1. To make the rillettes preheat the oven

2. Place the pork belly in an oven dish

which isn't much larger than the pork and

rub all over with the salt. Add the thyme,

bay, and garlic and finally the water.

3. Cover well with tin foil to keep the

steam in and place the dish in the oven

for 3 hours.

4. Once cooked, carefully remove the

pork from the water and shred with a pair

5. Divide the meat between 3 or 4

ramekins and finish by pouring the

cooking liquid over the pork until it is just

6. Once cool, place in the fridge for at

least an hour before serving. Serve with

crusty bread and Pipers Farm Proper

MAKING CARBS COUNT

Recipe by Pipers Farm

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