AT A GLANCE
You'll need to begin this recipe a day ahead.
|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.|