Pork Rillettes
Pork and lard provide a rich, filling base, while juniper and thyme add a warm herbal aroma. Slow braising makes the meat tender, and chilling it under rendered fat creates the characteristic dense rillettes texture. Let a portion soften slightly before serving.
Cut pork (1000 g) into cubes about 2 cm wide. Melt part of the lard (1000 g) in a large frying pan and brown the pieces for 2 minutes on each side, then transfer them to a colander.
Transfer the pork to a cast-iron pot. Add the remaining melted lard, bay leaf (2 g), fresh thyme (10 g), juniper berries (2 g), table salt (10 g), and black pepper (10 g). Heat over medium heat until the fat melts.
Cover the pot and braise the rillettes over very low heat for 3 hours 30 minutes. The meat should separate easily with a fork. Remove from the heat and cool it in the pot.
Remove the pork, strain the fat, and pour it over the meat in a jar or dish. Chill the rillettes in the refrigerator for 12 hours.
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