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The Semi Sweet White Wines
were judged with Pork Rillette with Cornichons


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As presented by Celebrity Chef MICHAEL MANNERS

Initial preparation will need to be done the day before.


1kg Pork Belly

100g Onions

4 Cloves Garlic

16g Salt

3g Pepper

1g Nutmeg


Bay Leaf

100ml Dry White Wine

100ml Good Chicken Stock

Duck Fat or Rendered Pork Fat

To Serve






The day before:

1. Cut up the pork belly into 2.5cm cubes.

2. Season with salt, pepper, nutmeg, and herbs and allow to stand overnight.

The following day:

1. Preheat the oven to 150C.

2. Heat the duck fat in a casserole dish.

3. Add onions and cook down without too much colour.

4. Add the pork and garlic. Seal lightly.

5. Add the stock and wine.

6. Cover well and place in the oven and cook until very tender - about 2hrs. (Can also be cooked in a pressure cooker 40mins.)

7. Remove meat and break up in a mixer, adding cooking juices.

8. Check seasoning.

9. Pot up in containers.

10. If storing to consume at a later time, when cool top and seal with melted duck fat.

Serve with Cornichons, Olives and Crostini.

TIP - Freezes well so it is better to do a larger batch and pot up in small containers and use when needed.

Click to review previous Chefs’ food recipes for this Category of Wines.

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