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Pork Rillettes with Young Vegetables & Parsley Oil

Preparation time
30 mins
Cooking time
3 hrs

The Hunter Valley region has always been a place where tradition and innovation meet. Consider the work of Chef Joey Ingram, who explores that tension through Margan Restaurant's Agri-Dining philosophy, and 'estate grown, estate made' meals that draw upon its one-hectare kitchen garden and orchard. The pairing of this pork dish with the plush, juicy flavours of the Margan Cabernet demonstrates the beautiful synergies that result. 


Pork rillettes (start 2 days prior)

500g boneless pork shoulder, untrimmed, diced, 3cm cubes

1 teaspoon each fennel, cumin and coriander seeds, toasted

1 teaspoon cracked black pepper

25g sea salt flakes

½ teaspoon cinnamon powder

3 garlic cloves, crushed

2cm pieced fresh ginger, grated

500g rendered duck fat

Fennel fronds to garnish

Parsley oil

1 bunch flat leaf parsley

200ml grapeseed oil

1 tablespoon capers

Young vegetables

1 bunch Dutch carrots, trimmed, peeled

1 punnet small snow peas, trimmed

1 bunch baby radishes, trimmed


1. Pound seeds, and pepper in a mortar and pestle. Add sea salt flakes, cinnamon, garlic and ginger. Mix thoroughly with diced pork. Store in an air-tight container in the fridge for 24-48 hours. 

2. Pre-heat oven to 140°C. Remove pork from the fridge. Transfer pork to a tray lined with paper towel to drain, pat dry. Place in a single layer in a cast iron casserole dish. Heat duck fat in a small saucepan over a medium heat (to around 80°C). Pour over duck fat to completely cover pork. Cover and cook for 1 hour. Remove cover to temper the heat. Reduce heat to 120°C. Re-cover and cook for another hour. Remove, allow to cool slightly. 

3. Strain fat from pork into a heatproof jug. Transfer pork to a bowl. Using gloves, flake meat, adjust seasoning. Pack flaked meat into dariole moulds up to ¾ full, flatten the top with a spoon. Pour strained duck fat over to cover and fill the rest of the dariole mould. Allow to set for 20 mins in the fridge. 

4. Parsley oil: Blanch parsley for 15 seconds in boiling salted water, drain, plunge into ice water. Drain and dry.

5. Place parsley, capers and grapeseed oil into a blender, blend on high speed. Strain, over a bowl, through damp muslin, for 30 minutes. Gently squeeze excess oil into bowl. Discard the pulp. Oil will keep in fridge for up to 5 days.

6. Vegetables: Bring a saucepan of salted water to the boil. Add carrots for 30 seconds, then snow peas, for a further 20 seconds. Remove, refresh in ice water. Soak the radishes in iced water for 10 mins to become crisp. Remove vegetables and drain on paper towel.

7. To serve: Place in the centre of a dish, arrange vegetables around the rillettes. Dress the vegetables with the parsley oil, garnish with fennel fronds.

Wine Match: Margan Cabernet Sauvignon 2019

Preparation time
30 mins
Cooking time
3 hrs