- 1/2 pork shoulder
- 2 tsp fennel seeds, roasted
- 2 pinches chilli flakes
- 1 tsp salt
- 3 cloves garlic, peeled
- 50ml olive oil
- 2 cups parsley, finely chopped
- 1 1/2 cups gherkins, finely chopped
- 1 cup capers, rinsed well and finely chopped
- 3 small red onions, finely chopped
- salt and pepper
Preheat oven to 200°C. Score pork skin with a sharp knife and place in an oven fish.
In a mortar and pestle, crush fennel seeds, chilli flakes and salt. Add garlic and grind to a fine paste. Add olive oil and muddle with the pestle to 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 150°C degrees. 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 into a large stainless steel 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 onto the top of the rillette to seal. Rillette will keep for several weeks if unexposed to the air.
Serve with baby gherkins, salad greens and toasted ciabatta.