Ingredients

Pork Rillette

1 1/2 pounds pork shoulder, or butt, diced into 1 inch cubes
1 pound boneless pork spareribs, diced into 1 inch cubes
1 pound pork fat, diced, may substitute duck fat
1/4 cup water

Salsa Verde

1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
1 tablespoon tarragon, chopped
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
1/2 cup olive oil

Cherry Gastrique

8 ounces fresh cherries, pit removed and halved
1 teaspoon olive oil
1 shallot, minced
1 teaspoon fresh ginger, minced
1 teaspoon honey
2 teaspoon balsamic vinegar
1/4 cup Pinot Noir

Directions

1. In a dutch oven, add pork fat and water. Top with diced pork shoulder and ribs. Turn heat to medium-high and bring to a boil. Turn heat to medium low and cover.
2. Slowly simmer for 3-4 hours or until meat is falling apart and fat is no longer cloudy.
3. The mixture should come together, but if there is a lot of excess fat, strain of the fat before placing in jars.
4. Stir in salt, and pepper to taste.
5. Place pork in sterilized jars and top with remainder of pork fat.
6. To make salsa verde, combine all ingredients and season with salt and pepper.
7. In a medium cast iron pan, heat 1 teaspoon olive oil over high heat and add cherries, ginger and shallots when pan is smoking. Turn heat down to medium and slowly caramelize. After cherries begin to release most of their liquid, add honey and caramelize honey. Add balsamic and red wine and reduce until jam like.
8. To serve, spread pork confit on a crostini and top with salsa verde and cherry gastrique.
9. Pour a glass of 2015 WALT "The Corners" Anderson Valley Pinot Noir. and enjoy.