Rillettes, bitter greens and poached egg salad with garlic vinaigrette

AT A GLANCE

  • Serves 4 people

You'll need to begin this recipe a day ahead.

  •  
  • Salad
  • ½ bunch chicory
  • 2 bunches curly endive, leaves separated
  • 4 eggs
  •  
  • Pork rillettes
  • 800 gm pork belly, cut into 2cm pieces
  • 125 ml (½ cup) dry white wine
  • 1 clove garlic
  • 2 sprigs thyme
  • 1 cinnamon quill
  •  
  • Garlic vinaigrette
  • 6 cloves garlic, peeled
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 160 ml extra-virgin olive oil
  • 2 tsp brown sugar
01   For pork rillettes, place pork belly in a bowl and combine with 1 tbsp sea salt. Cover and refrigerate overnight. Preheat oven to 150C. Combine pork and remaining ingredients in a casserole and bake, covered, for 3 hours. Strain through a fine sieve, discard garlic, thyme stalks and cinnamon and reserve fat. Using two forks, shred meat and season to taste with freshly ground black pepper. Spoon meat into a sterilised jar, pour over reserved fat, cool and seal. Will keep, refrigerated, for up to 3 months.
02   For garlic vinaigrette, combine garlic in a mortar with 2 tsp sea salt and, using a pestle, crush to a paste. Add mustard and whisk in vinegar and olive oil. Season to taste, then stir through sugar and set aside.
03   Trim leaves from chicory and discard stalks. Wash chicory and endive leaves in cold water, then pat dry with a tea towel and tear coarsely.
04   Fill a deep-sided frying pan with water and bring to a simmer over low heat. Gently break in eggs and poach for 3 minutes for soft yolks. Remove with a slotted spoon and dry on an absorbent paper-lined plate.
05   Spoon desired amount of rillettes into a frying pan and cook over medium heat for 5 minutes until crisp. To serve, arrange leaves on plates, scatter with rillettes, top with poached eggs and drizzle with dressing.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS

FEATURED IN

Jul 2007

Jul 2007

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