Pork and gin rillette with crispy chard, toasted quinoa and black garlic


  • 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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