Rillettes of Pork with Herbs

For the pork rillettes with herbs, first cut the meat into 3 cm cubes. Dice the onions and peel the garlic.

Melt the lard in a large saucepan and fry the meat, onion and pressed garlic for about 10 minutes, until lightly browned. Deglaze with white wine, fill up with water (so that the meat is well covered) and add all the herbs and spices. Now simmer the meat over medium heat for 4 hours, until the meat can be easily mashed.

Strain the meat, collect the gravy, remove the spices and finely mash the meat in a large bowl. Season the mashed meat with salt and pepper and pour the mixture either into 2 molds (500 ml each) or into several portion molds, pressing down well so that no air holes remain.

Skim the lard from the gravy and pour over the rillettes so that the meat is completely covered. Garnish with peppercorns, bay leaves and other spices as desired. Leave the pork rillettes with herbs in the refrigerator for 2 days.

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