Rillettes of pork

Cut the pork steaks into thin strips. Melt the butter in the frying pan and stir in the meat and garlic. Put the sprig of thyme. Sprinkle with salt and freshly ground pepper. Smother the meat covered over a very low heat in 45 minutes until done so that it is soft. It is not allowed to bake.

Pour the fat and liquid from the frying pan into a heat-resistant bowl. Spoon the meat on a shelf and pull the strips with two forks into thin threads. Mix the threads in a plate with 1-2 tablespoons of the chilled water / fat. Transfer the meat to the pot and pour so much fat that the strips are completely covered.

Allow the mixture to cool down and then to taste in the refrigerator for at least 2-3 hours. A few days can also. Let the rillettes return to room temperature for at least 1 hour before serving.

Cut the baguettes into slices and place them side by side on the baking tray and roast them under the hot grill element until golden brown crostini. Cover the bread with rillettes and pickles.