Rillettes

Quick Summary: A rustic French spread made by slow-cooking pork until tender, then shredding it and preserving it in its own fat.
Source: Traditional

>> servings: 2
Cut @pork belly{1%kg} and @pork shoulder{1%kg} into 2-inch cubes.
In a #large bowl{}, toss the pork with @coarse sea salt{40%g} and crushed @black peppercorns{1%tbsp}. Cover and refrigerate for at least ~{4%hours}, or overnight.
 
Preheat oven to 150°C (300°F).
Transfer the seasoned pork to a #heavy-bottomed Dutch oven{}. Add @fresh thyme sprigs{6} and @bay leaves{3}. Pour in @water{250%ml}.
Bring the mixture to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven.
Cook for ~{4%hours}, or until the meat is exceptionally tender and falling apart.
 
Remove the pot from the oven. Using a #slotted spoon{}, transfer the meat to a large bowl, leaving the rendered fat and juices in the pot. Discard the thyme sprigs and bay leaves.
Using two #forks{}, shred the warm meat until it has a coarse, stringy texture. Season to taste with more @salt{} and @pepper{}.
 
Strain the fat from the pot through a #fine-mesh sieve{} into a separate bowl.
Pour about half of the strained, liquid fat over the shredded meat and mix thoroughly until well combined and creamy.
 
Pack the rillettes mixture tightly into clean #jars{} or a #terrine{}, leaving about a half-inch of headspace.
Pour a thin layer of the remaining clear fat over the top to seal and preserve the rillettes.
Let cool to room temperature, then cover and refrigerate for at least ~{24%hours} to allow the flavors to meld.
Serve at room temperature with crusty bread and cornichons.