Prep time 20 mins + 2 hrs chilling + 2hrs 30 mins cooking
500g pork belly
Whole rabbit, cut into six
20g thyme leaves (fresh)
2 pieces star anise
2 garlic bulbs, cut in half
1 lemon, peel only
2 kg goose fat
Mix the salt, pepper, thyme, lemon peel and garlic. Rub over the rabbit and pork, place in a container and chill for two hours. Do not over cure as this will render the dish salty.
Pre-heat the oven to 135 degrees C, wipe off the salt mixture from the meats and wash under cold running water, pat dry and lay in a deep baking tray. Add the star anise, and cinnamon stick, melt the fat and cover the meats, they need to be completely covered.
Cover with baking paper and foil and cook for two and a half hours or until the meat falls off the bone. Allow to cool in the fat, once cooled pick off all the meat, trying to keep large pieces intact.
Season with salt, pepper and some Dijon mustard, roll and chill so that it can be sliced.
Serve with a fruity chutney, tossed salad leaves and rusty bread.
Strain the fat and refrigerate it. Use it the next time you make roast potatoes.