Pork rillettes with easy pickled vegetables

METHOD

1. Pre-heat oven to 150’C. Remove skin from pork, reserve and cut pork into 2cm dice.
2. Combine all ingredients except lemon juice, including pork skin, in an ovenproof dish and gently bring to simmering point. Cover and place in oven, stirring occasionally for 2½ to 3 or more hours, or until meat breaks up easily. If liquid is evaporating too much, add a splash of extra water when you are stirring.
3. For the pickles: combine pickling mix in a medium saucepan over high heat. Bring to the boil, stirring gently until sugar dissolves. Add vegetables, return to the boil and simmer for two minutes, then add the zucchini. After one more minute, remove from heat. Place vegetables in large glass bowl and pour over picking mixture. Let stand until cool then cover and refrigerate.
4. Remove pork from oven, remove pork skin, thyme and bay leaves. Transfer meat to a wide flat dish using a slotted spoon; pour remaining fat and cooking liquid into a heatproof measuring cup. First shred meat with two forks. Pour in ¾ cup reserved liquid and fat and use a potato masher to break up more. Season to taste with salt and lemon juice to cut through the richness of the rilletes.
5. Pack rillette mixture into ramekins, pushing out any air bubbles. Top each with fat from the top of any remaining cooking liquid and chill until set, at least 2 hours.

Lyndey’s note: if you have difficulty shredding the meat, you can return it to the pan with some liquid and cook on medium heat while you mash.