Pork Rillettes with Newcastle Baked Goat Cheese and Roasted Red Pepper
½ lb. pork shoulder (cut into finger sized strips)
½ lb. pork belly (cut same as shoulder)
5 oz. rendered pork fat
¼ cup hard cider or other apple flavored ale
Pinch of cinnamon, clove, nutmeg and ginger
3 sprigs thyme
1 bay leaf
2-4 oz goat cheese
¼ cup Newcastle brown ale
Place rendered fat and hard cider in a heavy bottomed sauce pan and melt. Add prepared pork shoulder and belly and simmer lightly with the thyme and bay leaf. Simmer at least 4 hours until meat is tender and shreds easily. Set aside to cool slightly. Shred fully with 2 forks and cover.
Form goat cheese into 2 4oz. patties. Place in a soufflé dish or appropriate sized oven proof dish leaving 1-2 inches around the outside. Fill this space with the cooled and shredded rillettes. Pour amber ale over goat cheese and bake at 425 till just golden around the edges. Remove from oven.
Serve with toasted ciabatta and truffle oil.