|1kg Pork Belly – Deskinned||5g White Pepper Powder|
|1kg Pork Neck||1g Nutmeg|
|2L Pork Fat||4 Green Apples|
|5-6 Sprigs Thyme||2 Teaspoons Sugar|
|1 Yellow Onion||1 Tablespoon Sugar|
|5 Cloves||1 Tablespoon Butter|
1. Methods for Pork Rillette
1A. Cut the pork belly, pork neck, carrots and onions into chunks, then stud the cloves into the onions.
1B. Heat up the pork fat to 50°C, and add the pork chunks, studded onions, carrots and thyme into the fat.
1C. Cook and maintain the temperature at 70°C to 80°C till the meat falls apart easily.
1D. Remove the meat from the mixture and shred them.
1E. Thereafter, season the meat with nutmeg, white pepper powder and sugar. Mix them well, and flatten them slightly.
1F. Drizzle pork fat till it covers the mixture fully.
2. Methods for Apple Chutney
2A. Peel the green apples and cut them into cubes.
2B. Melt butter on a heated pan, add sugar and cook the green apple cubes till they soften slightly.
2C. Blend the cooked green apples into a paste.
3A. Pour the pork rillette into a pan or a container.
3B. Serve the pork rillette with apple chutney and wafers or bread.
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