Pork rillettes recipe with grilled fennel and pear salad

Ingredients

• For the rillettes
• 1kg boneless pork belly (or shoulder), skin off (a fatty cut is best) - alternatively you could use duck legs
• 8 garlic gloves, peeled
• 1 sprig thyme
• 3 bay leaves
• 3 juniper berries
• 1 cinnamon stick
• salt and pepper
• 300ml chicken stock
• 1 tbsp olive oil
• 1 orange
• 4 slices sourdough
• For the pear and fennel salad
• 1 eschalot, peeled and thinly sliced
• ½ 1/2 tsp honey
• 3 tbsp apple cider vinegar
• 1 small fennel head
• 1 chilli
• 2 tbsp olive oil
• 1 firm pear, cut into match sticks
• 1 handful parsley, mint and dill, torn
• salt and pepper

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