Ingredients

Method

For the rillettes:
• 600 g pork belly
• 600 g pork shoulder
• 2 sticks cinnamon
• 2 star anise
• 1 t freshly ground nutmeg
• 1 cup Woolworths duck fat
• gherkins, for serving
For the candied prunes:
• 12 fresh prunes or small plums
• ½ cup vino cotto
• 1 cup verjuice
For the chicken liver pâté:
• 4 T butter
• 250 g free-range chicken livers
• 4 sprigs thyme
• 1 shallot, chopped
• 3 cloves garlic, chopped
• freshly grated nutmeg a pinch
• ground mace a pinch
• ¼ cup sherry
• ½ cup cream
• salt, to taste
• sourdough, for serving
• oranges, for serving

Method

Ingredients

1. To make the rillettes, place the pork and spices in a large saucepan and cover with water. Cover and simmer for 2 hours, or until the meat falls apart. Drain and cool, then shred the meat. Place in a dish, press down so the meat is packed tightly and spoon over the duck fat. Chill for 4 hours.

2. To make the candied prunes, place all the ingredients in a pan and simmer for 15 minutes, or until the prunes are soft.

3. To make the chicken liver pâté, melt the butter in a pan until foaming, then add the livers. Cook on one side until golden brown, about 3 minutes, then cook on the other side. Remove from the pan.

4. Add the thyme, shallot and garlic and cook for 2 minutes until golden brown. Add the livers, spices and sherry. Cook for 5 minutes, then add the cream. Cool. Blend until smooth, place in a bowl and chill for 2 hours. Serve with the sourdough, oranges and prunes.

Find more pork recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner