Rillettes de Tours

Dice the pork and fat. Put into a heavy pot with two teaspoons salt, pepper to taste, the cinnamon and nutmeg. Tie the bay leaf, shallot, thyme and cloves in a cheesecloth bag and add the herb bag to the pork.

Add the water; cover and cook slowly for two to three hours, stirring occasionally. If fat begins to burn, add more water.

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