Pork Rillette with Roasted Bell Pepper

Steps

• 1
  Season the meat thoroughly with salt, pepper, and herbs, and let it rest in the refrigerator for at least a few hours.
• 2
  Place the marinated meat with the fat, garlic cloves, and herbs (to taste) into an ovenproof dish, and bake it covered at 150 degrees Celsius for 3-4 hours until completely tender. Once done, shred it with two forks and mix it with its own fat and the roasted garlic.
• 3
  For the roasted bell pepper, grill the capia pepper until blackened, or roast it in an oven at 250 degrees Celsius, then cover it tightly while hot so that its softened skin can be easily removed later in its own steam.
• 4
  Crush a clove of garlic, add a pinch of salt, extra virgin olive oil, freshly ground pepper, lemon juice or vinegar, and freshly chopped parsley and chives. Drizzle this over the roasted, peeled bell pepper.
• 5
  Serve with freshly toasted sourdough bread or baguette. The rillette can be stored for a long time in a clip-top jar in the refrigerator, and the roasted bell pepper is a real summer delicacy.