Pork Confit Rilletes

1. Remove the fat cap from the pork and score it in a criss-cross pattern.
2. Cut up the pork into 2 inch cubes, scoring any large chunks of fat.
3. In a small bowl, mix the salt, sugar, pimenton, and pepper.
4. Put the pork, fat cap, garlic, and shallots into a large bowl.
5. Sprinkle all over with the salt mixture and mix well.
6. Cover and let sit in the fridge overnight or up to 3 days.
7. Preheat the oven to 150°C with a rack in the lower third.
8. Put a little olive oil into an oven safe pot.
9. Arrange a layer of pork cubes fat side down.
10. Add the remaining pork with all the aromatics and cover with the fat cap.
11. Cover the pot and bake for 4 hours or until the pork is fork-tender.
12. Cool the pork in the fat until lukewarm.
13. Strain, reserving all the liquids and removing the bay leaf and thyme stems.
14. Wait for the fat to rise to the top and spoon off the fat and reserve.
15. Store the pork, the juice, and the fat in the fridge for up to a week or freeze.
16. Crisp up the pork in a non-stick or cast iron pan before serving.
17. Use it in a sandwich with pickles and cheese.

Rillettes

1. After straining the pork, put desired meat amount in a mixer bowl.
2. Add 10% of the pork weight in juice and 10% of the pork weight in fat.
3. Whip with a paddle attachment until fluffy.
4. Stuff into jars and smooth the top.
5. Top with fat and refrigerate overnight before serving.
6. Can be stored in the fridge for up to 2 weeks or frozen.
7. To serve: Toast bread in a little butter in a skillet. Spread the rillettes on top. Serve with whole grain Dijon mustard and cornichons.