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🍽️ Creamy Meat Spread with Baguette

685 kcal · 30 min · 4 servings

Ingredients

• 1 kg pork belly or neck
• 150 g goose fat
• 1 tart apple
• 2 onions
• 100 g pumpkin flesh (e.g. Hokkaido)
• 3 bay leaves
• 4 juniper berries
• 2 sprigs fresh rosemary
• salt
• pepper (from the mill)
• baguette (to serve)
• fresh rosemary (for garnish)

Instructions

1. 1. Cut the meat into small cubes.
2. 2. Place the meat cubes and goose fat into a casserole dish.
3. 3. Cover the casserole dish.
4. 4. Place the covered dish in the oven preheated to 100 degrees Celsius.
5. 5. Let the meat cook for about three hours.
6. 6. Peel the apple.
7. 7. Cut the apple into quarters.
8. 8. Remove the core from the apple pieces.
9. 9. Peel the onions.
10. 10. Cut the onions into quarters.
11. 11. Add the apple pieces, onion pieces, pumpkin, bay leaves, juniper berries, and rosemary sprigs to the meat.
12. 12. Let everything cook in the oven for another 60 minutes.
13. 13. Remove the casserole dish from the oven.
14. 14. Place the meat onto a sieve.
15. 15. Let the excess fat drip off.
16. 16. Reserve the drained fat.
17. 17. Shred the meat pieces with a fork.
18. 18. Add the reserved fat to the shredded meat.
19. 19. Bring the meat mixture to a brief boil.
20. 20. Fill the warm rillette into small jars.
21. 21. Place the jars in the refrigerator.
22. 22. Let the rillette set overnight.
23. 23. Serve the rillette with fresh baguette.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 52 g · Carbs: 12 g