Potted pork rillettes with gooseberries and tarragon
- May 2017
- Serves 8-10
- Hands-on 40 min, oven 3-4 hours, plus chilling
Gill Meller’s pork rillettes is a fancy picnic recipe served with a quick gooseberry and tarragon chutney which cuts through the richness of the rillettes perfectly.
- 42.5g (14.3g saturated)
- 3.4g (1.7g sugars)
You’ll need a very sharp knife to cut through the skin of the pork belly, or ask your butcher to do it for you.
When gooseberries are in their short early-summer season, this recipe works brilliantly with them. At any other time of year you can use grapes (as we did for our photo shoot) or frozen gooseberries, if you can get hold of them.
Keep for up to 10 days in the fridge in a sealed container. For best results, bring the rillettes back to room temperature before serving.
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