Sauces & Sides

Pork Rillettes with Pickled Vegetables

This pâté is perfect for spreading on toasted sourdough and eating with pickles. It’s a great make-ahead entrée for when you’re entertaining!

Easy
8
10 mins + overnight prep
3 hours cook

1kg New Zealand pork belly pieces

1 Tbsp flaky sea salt (smoked if available)

1 Tbsp roughly-chopped

picked thyme leaves

1 bay leaf

3 cloves garlic

Pickled vegetables

1 cup white wine vinegar

3 Tbsp white sugar

½ tsp ground turmeric

½ tsp mustard powder

1 Lebanese cucumber, halved lengthwise, seeds removed and cut into thin slices

½ small red onion, very finely sliced

To serve

Sourdough bread, toasted

Pickled vegetables with added sliced red radishes and blanched cauliflower florets

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Ingredients

1kg New Zealand pork belly pieces

1 Tbsp flaky sea salt (smoked if available)

1 Tbsp roughly-chopped

picked thyme leaves

1 bay leaf

3 cloves garlic

Pickled vegetables

1 cup white wine vinegar

3 Tbsp white sugar

½ tsp ground turmeric

½ tsp mustard powder

1 Lebanese cucumber, halved lengthwise, seeds removed and cut into thin slices

½ small red onion, very finely sliced

To serve

Sourdough bread, toasted

Pickled vegetables with added sliced red radishes and blanched cauliflower florets

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Nutrition

No items found.
01
Prep a day in advance

Place the pork in a non-metallic dish and rub in the sea salt and thyme. Cover and place in the fridge overnight.

01
02
Pickle the vegetables

You can also do this a day in advance.

Place the vinegar and sugar with a good pinch of flaky salt in a heavy-based saucepan. Bring to the boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Remove from the heat and whisk in the turmeric and mustard powder. Set aside to cool.

Place the cucumber and onion in a small ceramic or glass bowl and pour over the cooled pickling mixture. Cover and refrigerate for at least 4 hours.

02
03
Braise the pork

Preheat the oven to 160°C. Choose a casserole dish that will fit the pork snugly.

Place the pork in the casserole dish with the bay leaf and garlic. Pour in ½ cup water and season with black pepper.

Cover with the lid, place in the oven and cook for 3 hours until the pork is meltingly tender.

03
04
Blend

Remove from the oven and leave to cool. Pull away the pieces of skin and discard. Place the meat in a food processor and pulse, 2-3 times only, as you want to keep the meat a little chunky. Taste for seasoning and add a little of the collected juices to moisten.

Serve in 4 x 1 cup-capacity ceramic pots or ramekins and spoon over the remaining collected juices. Cover and refrigerate until required.

04
05
To serve

Serve pork rillettes with toasted sourdough bread and pickled vegetables.

05
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Suitable cuts

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Sauces & Sides

Pork Rillettes with Pickled Vegetables

This pâté is perfect for spreading on toasted sourdough and eating with pickles. It’s a great make-ahead entrée for when you’re entertaining!

10 mins + overnight prep | 3 hours cook
Easy
8

1kg New Zealand pork belly pieces

1 Tbsp flaky sea salt (smoked if available)

1 Tbsp roughly-chopped

picked thyme leaves

1 bay leaf

3 cloves garlic

Pickled vegetables

1 cup white wine vinegar

3 Tbsp white sugar

½ tsp ground turmeric

½ tsp mustard powder

1 Lebanese cucumber, halved lengthwise, seeds removed and cut into thin slices

½ small red onion, very finely sliced

To serve

Sourdough bread, toasted

Pickled vegetables with added sliced red radishes and blanched cauliflower florets

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

01
Prep a day in advance

Place the pork in a non-metallic dish and rub in the sea salt and thyme. Cover and place in the fridge overnight.

02
Pickle the vegetables

You can also do this a day in advance.

Place the vinegar and sugar with a good pinch of flaky salt in a heavy-based saucepan. Bring to the boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Remove from the heat and whisk in the turmeric and mustard powder. Set aside to cool.

Place the cucumber and onion in a small ceramic or glass bowl and pour over the cooled pickling mixture. Cover and refrigerate for at least 4 hours.

03
Braise the pork

Preheat the oven to 160°C. Choose a casserole dish that will fit the pork snugly.

Place the pork in the casserole dish with the bay leaf and garlic. Pour in ½ cup water and season with black pepper.

Cover with the lid, place in the oven and cook for 3 hours until the pork is meltingly tender.

04
Blend

Remove from the oven and leave to cool. Pull away the pieces of skin and discard. Place the meat in a food processor and pulse, 2-3 times only, as you want to keep the meat a little chunky. Taste for seasoning and add a little of the collected juices to moisten.

Serve in 4 x 1 cup-capacity ceramic pots or ramekins and spoon over the remaining collected juices. Cover and refrigerate until required.

05
To serve

Serve pork rillettes with toasted sourdough bread and pickled vegetables.