Pork Rillettes

4 pounds pork belly cut into 2” cubes

2 pounds onions, peeled and cut into large dice

2 pounds carrots, peeled and cut into 1”-2” rods

1 bunch of celery, roughly chopped

6 cloves of garlic, smashed

10 sprigs of thyme

Salt, pepper

Combine all ingredients in a large stockpile. Add water until all of the ingredients are covered. Bring the pot to a rolling boil over medium high heat. Continue boiling for about 2 - 2 1/2 hours.

Drain the mixture, reserving the poaching liquid.

Separate the meat from the vegetables. It’s ok if a few small pieces of vegetables get included with the meat.

Using a food processor, process the meat in batches until it is all puréed. Add some of the reserved poaching liquid. The puréed mixture should be soft, but not watery.

Refrigerate overnight.