Pork belly: Cut the pork into 5cm chunks and rub with 4 tablespoons of sea salt, place in a tray, cover and leave in fridge overnight. Preheat oven to 160°C (fan forced). Take meat out of fridge and mix with bay leaves, thyme and ground pepper. Place all the pork mix in to a medium deep tray that makes the pork fit snugly, bury the garlic throughout the pork and pour over the water. Cover with cartouche of baking paper, wrap in foil and cook in oven for about 3 hours, or until the pork is swimming in juices and the fat is very tender. Carefully strain all the liquid off the meat, remove all herbs and pieces of garlic – keep the fatty juices & garlic pieces. Now while pork is warm, shred meat using your fingers or a fork, then add garlic with forks so it too is mixed well into the pork. Mix all the fatty juices back into the shredded mix – do this in a big bowl Pack into clean containers – make sure you push the mix into the container so it sets like a terrine, then store in the fridge – sets nicely in glass preserving jars too. You can just scoop out when you want to eat it. The finished rillettes keep in the fridge for 2 weeks.
Pickled cauliflower: Combine the water, vinegar, sugar, salt, cloves and turmeric in a saucepan, bring to boil, reduce heat and simmer for 5 minutes, remove from the heat. Add the cauliflower florets to the hot pickle liquid and leave overnight before using – the longer the pickle is kept in the fridge the better the flavour.
Kohlrabi pickle: Roughly peel the kohlrabi and cut into matchstick size pieces (not too thin). Place all into a glass jar or other clean container with the bay leaves and garlic cloves. Place the white wine vinegar, caster sugar, chilli flakes, yellow mustard seeds and coriander seeds in a saucepan and bring to a simmer, stir to make sure all sugar dissolved. Pour warm mix over kohlrabi in jar and seal, place in fridge – best left for 1 day before eating. NOTE – the pickle mix for the kohlrabi can also be used for baby French radishes, green beans or even rough sliced fennel and carrots. Follow the same technique and you will have a wonderful mix of pickled vegetables to enjoy over summer.
To plate the dish: Take out your rillettes from the fridge, scoop out a generous amount and place on a serving platter. Sit a nice pile of assorted pickles with the rillettes and a spoonful of Dijon mustard. Serve with toasted baguette.