I thought I'd try my hand at pork, rillettes today, with a view to putting a jar in a Christmas hamper I'm making for a friend.
I followed an Elizabeth David recipe, which said to cut belly pork into cubes and then cook over a very low heat for an hour or two, with seasoning, garlic and thyme, until tender and swimming in fat. Then you shred with two forks, as if you're making pulled pork, and pack into jars, sealed with its own fat.
in theory this couldn't be easier. In reality, it hasn't worked. I think it's because my pork wasn't fatty enough. It's a bit tough, and I couldn't really shred it properly so resorted to whizzing in the food processor. It doesn't have that meltingly tender quality that I love in rillettes.
Is there any way of rescuing this, or should I just start again with pork belly that is more fatty. Damn modern pork and its lean ways!