Pork rillettes

Method

1. Put a large, heavy casserole over a very low heat, then add the fat, wine and 100ml water. Once the fat has melted, add the rest of the ingredients (except
   the nutmeg) and give everything a good stir. Cook, uncovered, for 3-4 hours, stirring from time to time and adding a splash more water if it looks like it’s going to stick. (You can also cook it in a 100°C fan/gas ½ oven, uncovered, for the same amount of time, stirring well every hour.)
2. When the meat is completely tender – you should be able to pull it apart with two forks – remove the casserole from the heat or oven and let it cool to just above room temperature. Put a colander over a large bowl and tip the meat into it. Remove and set aside the thyme and bay leaves, then shred the meat into strands and put them in a clean mixing bowl.
3. Skim off a couple of ladles of the fat that’s sitting on top of the cooking juices in the first bowl (you’ll use this for sealing the terrines/ramekins/jars later), then pour the juices and any remaining fat over the shredded meat. Beat the mixture mercilessly with a wooden spoon until it forms a coarse paste. (You can, alternatively, pulse it in a food processor, but I think it spoils the texture.) Season the mixture to taste with more salt and pepper, if needed, and some grated nutmeg.
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5. Spoon the mixture into clean earthenware terrines, ramekins or jars. Pour the reserved fat over the top to seal – you want it to be at least 0.5cm thick. You can decorate the top with the reserved bay and thyme sprigs at this point, if you like. Cover the tops with cling film or seal the jars. Refrigerate for at least 6 hours before serving to allow the flavours to develop, then remove from the fridge 30 minutes before serving.