Pork and Apple Brandy Rillette
1.5 kg pork belly ¼ cup apple brandy ( cal vados ) 2 bay leaves 1 small handfull of thyme ,leaves picked 1 tbs of sea salt 10 black peppercorns 2 juniper berries 1 cup of fat-either lard ,duck,or a preferably a mixture of both 2 cups of good stock –chicken or veal Small handul of chopped parsley Cut the meat intro 1 inch cubes. In a spice grinder (or mortar and pestle if you want the work out) grind up the bay ,thyme,salt,peppercorns and juniper berries . put the meat in a large bowl,pour over the brandy . pour over the spices and toss realy well to combine. Cover the bowl and bung it in the fridge for 8-24 h ,whatever takes your fancy really. Preheat oven to 110-120 C In a heavy (enameled cast iron would be lovely) large pan with a tight fitting lid ,heat up a couple of Tablespoons of the fat .toss in the meat ,and...