Ingredients:
2 teaspoons quatre-épices
10g salt
4g pepper
1 cup water
700g pork (or alternatively, shoulder)
300g goose fat (or duck fat or lard, which is even cheaper)
Preparation:
Step 1:
Cut the meat into 3 x 3 cm pieces.
Step 2:
Cook the meat with the water and fat on the lowest possible heat (an electric stove facilitates monitoring).
Step 3:
Starting at the 3-hour mark, check for any remaining water and continue cooking until all liquid has disappeared. When there is no more water, finish crushing the meat with a fork. Let cool.
Step 4:
Put the rillettes in jars (maximum shelf life of one and a half weeks) or in sterilized jars (the rillettes can then be stored for several months).
Utensils:
One knife
Top 3 knives
One oven
Top ovens
One fork