MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rillettes
 Categories: Starters, Mains, Pork, Preserves, Australian
      Yield: 8 Servings
 
      1 kg Pork belly
      3    Onions; sliced
    150 ml Dry white win
    250 g  Duck fat -OR-
    250 g  Goose fat
           SEASONING:
     14 g  Salt
      3 g  Pepper
      1 g  Nutmeg; grated
      1 tb Thyme leaves
      3    Bay leaves
           HONEY PICKLED PEARS:
      4    Pears; skinned & sliced
    250 ml White vinegar
    175 g  Honey
      2    Cinnamon sticks
      3    Cloves
 
  Great picnic food - or wonderful appetiser on toast with pears.
  
  Preheat oven to 140 C. Skin & dice pork into 1cm pieces. Season with
  all ingredients. Cover & leave overnight in fridge.
  
  Melt fat, soften onions, add pork & seal lightly. Add wine, cover &
  cook until very tender. Remove from heat. Drain off fat & retain. Mix
  with a wooden spoon until pork is broken up into stringy bits. Add
  back the fat & allow to cool.
  
  Honey pickled pears:

  Place skinned pear slices in vinegar & honey with cinnamon &
  cloves. Cook gently until the fruit is tender.
  
  From: Tastes of the Outback by Michael Manners, Orange, NSW
  Typed by: Kevin JCJD Symons, August 2008
 
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