Livar rillettes met tijm en Chinese 5 spice - Livar, Limburgs Kloostervarken

Pork rillettes with thyme and Chinese five-spice

Originally created as a way to preserve meat longer, rillettes have become a beloved classic within French cuisine. In this version, we confit Livar sucade - along with other flavourings - at low temperature in melted Livar lard. The result is creamy rillettes packed with flavour.

Ingredients (for about 400 grams of rillettes)

Other ingredients

Dice the Livar sucade, roughly chop the shallot and crush 2 cloves of garlic. Put in a bowl and add the bay leaves, 3 sprigs of thyme and the salt. Stir well and leave to stand for a while. Alternatively, you can use Livar prosecutor instead of sucade.
Preheat the oven to 130 degrees Celsius and heat the melted Livar lard in a kettle over low heat to about 90 degrees Celsius.
Add the meat and aromatics to the pan with hot lard and cover completely with a sheet of baking paper cut to size. Put the lid on the pan and place in the oven. Let the meat confit for at least 3 hours at an oven temperature of 130 degrees Celsius.
Once the meat is cooked and falls apart easily, remove it from the pan and pick the meat apart. This can be done with a food processor or a potato masher, for example.
Then season with the melted lard, pepper, salt, 3 sprigs of fresh thyme and Chinese 5 spice. Fill into a sterile pot and press firmly. Cover with a thin layer of melted lard and cover with a lid. Leave to cool.
Serve with rustic baguette, Dijon mustard, piment d'espelette and cornichons.