Pork and herb rillette

Makes 1kg rillette

1.2kg fresh pork shoulder

2 tsp fennel seeds, roasted

2 pinch chilli flakes

1 tsp salt

2 cloves garlic, peeled

50ml olive oil

1 cup parsley, finely chopped

1 cup gherkins, finely chopped

3⁄4 cup capers, rinsed well and finely chopped

2 small red onions, finely chopped salt and pepper

Method

Heat oven to 200degC. Score pork skin with a sharp knife and place on an oven tray. Using a pestle and mortar crush fennel seeds, chilli flakes and salt. Add garlic and grind to a fine paste. Add olive oil and gently combine. Rub the mixture into the skin and flesh of the pork and roast for 30 minutes. Remove pork from oven and reduce heat to 150degC. Cover pork with tin foil and return to the oven for a further 2 hours or until the meat falls apart easily.

Allow to cool completely.

Remove skin and any excess solid fat, saving any cooking juices and liquid fat. Shred pork with your fingers and place in a bowl. Add cooking juices and half the rendered pork fat. Add parsley, gherkins, capers and red onion and mix together well.

Adjust seasoning and press into a terrine mould or an airtight container. Tip the remaining liquid fat on the top of the rillette to seal. Rillette will keep for several weeks if unexposed to the air and for a week after the fat seal has been broken. Serve with baby gherkins, salad greens and toasted ciabatta.