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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