Pork And Fennel Rillettes - cooking recipe

Ingredients

1 1/4 lb pork belly
1 tsp fennel seeds
2 cloves garlic, roughly chopped
3 sprigs fresh thyme
2 None bay leaves
None None crostini and cornichons, to serve

Preparation

Preheat oven to 325\u00b0F. Rub 1 tbsp salt over pork belly. Place in a small roasting pan and add remaining ingredients. Add 3 cups water (or enough to cover pork). Cover and roast for 2 hours, or until very tender. Remove from pan. When cool enough to handle, finely shred meat using 2 forks. Transfer to a bowl.
Return any fat drippings to the roasting pan. Place on the stovetop over high heat. Cook until all liquid has evaporated and fat has melted, about 15 mins. Add fat to shredded pork and mix to combine. Once completely cool, press into a 2 cup serving vessel, cover with plastic wrap and chill.
Serve with crostini and cornichons.