Pork and gin rillette with crispy chard, toasted quinoa and black garlic

• 6 to 8 pieces of Hippo Tops (for 4 portions plated) 
• 4 pieces of Zallotti Blossom (for 4 portions plated ) 
• 1kg of skinless, boneless pork shoulder, cut into 1" chunks 
• 500g of pork belly, skin removed and reserved, meat cut into 1" pieces 
• 3 cloves of garlic roughly chopped 
• A generous splash of Sloe Gin 
• 4 sprigs thyme 
• 3 bay leaves 
• sea salt 
• freshly ground nutmeg 
• fresh lemon juice 
• 3 Chard leaves stem removed (just the leafy bit left) 
• 50g toasted quinoa 
• 1 tsp of black garlic puree 

• Preheat oven to 135°. Place pork shoulder and belly and skin in a large saucepan. Add the chopped garlic, gin, thyme and bay leaves and add ½ cup water. Cover and braise until the meat is falling-apart and fat is soft, 2 ½–3 hours. Remove from oven, take out thyme and bay leaves and let meat rest until cool enough to handle. 
   
• Using a slotted spoon, transfer meat and skin to a large bowl; pour fat and any cooking liquid in pot into a heatproof measuring cup (you should have about 130g). now turn the oven up to 185°C.
   
• Shred your meat, do not hold back. Pour 100g of the reserved fat and mash the meat a little bit more—mixture should look like a thick paste. Season with salt, nutmeg, and a splash of lemon juice, which will temper the richness of the meat. Taste and season your mix. 
   
• Pack your rillette in an airtight container or Kilner jars ready for when you want to serve. 
   
• Gently dress your chard leaves in rapeseed oil and cook in the oven for 4-5 minutes so that they crisp up but don’t lose their colour. Remove from oven and sprinkle with a little salt to help it stay crunchy. Break up the chard into rectangles of about 2”x1”.  
   
• Place a piece of chard on the plate, top with your pork rillette, now cover the pork with pieces of crispy chard to cover, add a few small dots of black garlic puree, top with toasted quinoa, a sprinkle of sea salt, a few leaves of Hippo Tops, a few flowers of Zallotti Blossom and serve. 

Recipe: Daniel Britten