Pork Rillettes ｜ Emojoie Transcription of Emojowa's recipe

Cut the pork belly to a suitable size.
Slice the garlic and onion into thin slices.

Heat the frying pan and put the pork belly fat down.
Bake until the whole is browned and transfer to a large pan.

Put white wine in the frying pan of 2 and heat it to mix the whole.
When the solidified fat and gravy have melted, add to the pan.

タイム、パセリの根本を紐で縛り、鍋に加える。
ローリエ、玉ねぎ、にんにく、塩、水を加え、火にかける。

When the pot boils, cover it and simmer on very low heat for 2 hours and 30 minutes.
After some time, turn off the heat and let it cool for 30 minutes.

Transfer to a colander, separate the ingredients and the broth, and put the broth in ice water.
Remove the herbs from the ingredients and crush them with a fork and spatula.

具材に煮汁のみを加えて混ぜ、固まった脂は残す。
黒胡椒を加えて混ぜ、容器に空気を抜きながら詰める。
容器についた脂をふき取り、残した脂を溶かして加えたら完成。