Pork rillette

1.1kg	Confit belly pork
¼ bunch	Thyme (chopped)
670g	Butter
1 pinch	Ground mace
1 pinch	Smoked paprika
100g	White beans (soaked then cooked) (optional)
100 ml	Duck fat
20	Green peppercorns

Method

1.     Shred the cooked belly, preferably while still warm.

2.     Place in a food processor with all the remaining ingredients except the white beans.

3.     Blend until semi smooth.

4.      Line a terrine mould with several layers of cling film 7 place half the mixture into it, packing right into corners.

5.      Place the beans on top, then pack in the remaining mixture & seal with the cling film.