- 6 to 8 pieces of Hippo Tops (for 4 portions plated)
- 4 pieces of Zallotti Blossom (for 4 portions plated )
- 1kg of skinless, boneless pork shoulder, cut into 1" chunks
- 500g of pork belly, skin removed and reserved, meat cut into 1" pieces
- 3 cloves of garlic roughly chopped
- A generous splash of Sloe Gin
- 4 sprigs thyme
- 3 bay leaves
- sea salt
- freshly ground nutmeg
- fresh lemon juice
- 3 Chard leaves stem removed (just the leafy bit left)
- 50g toasted quinoa
- 1 tsp of black garlic puree
- Preheat oven to 135°. Place pork shoulder and belly and skin in a large saucepan. Add the chopped garlic, gin, thyme and bay leaves and add ½ cup water. Cover and braise until the meat is falling-apart and fat is soft, 2 ½–3 hours. Remove from oven, take out thyme and bay leaves and let meat rest until cool enough to handle.
- Using a slotted spoon, transfer meat and skin to a large bowl; pour fat and any cooking liquid in pot into a heatproof measuring cup (you should have about 130g). now turn the oven up to 185°C.
- Shred your meat, do not hold back. Pour 100g of the reserved fat and mash the meat a little bit more—mixture should look like a thick paste. Season with salt, nutmeg, and a splash of lemon juice, which will temper the richness of the meat. Taste and season your mix.
- Pack your rillette in an airtight container or Kilner jars ready for when you want to serve.
- Gently dress your chard leaves in rapeseed oil and cook in the oven for 4-5 minutes so that they crisp up but don’t lose their colour. Remove from oven and sprinkle with a little salt to help it stay crunchy. Break up the chard into rectangles of about 2”x1”.
- Place a piece of chard on the plate, top with your pork rillette, now cover the pork with pieces of crispy chard to cover, add a few small dots of black garlic puree, top with toasted quinoa, a sprinkle of sea salt, a few leaves of Hippo Tops, a few flowers of Zallotti Blossom and serve.
Recipe: Daniel Britten
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