Rillette piglet from Baambrugge

Put the salt, sugar and spices in the water and bring to the boil. When the salt and sugar have dissolved, allow it to cool to room temperature.

Put the meat in the water and set aside for 24 hours.

Remove the meat from the brine and rinse it.

Put on the chicken stock and let it cook until it falls apart. Sieve the meat from the broth and put the meat and the broth away in the fridge.

Remove the fat from the stock and put in a food processor. Add the meat and turn to a spreadable mass.

Serve with toasted bread and cornichons, onions and capers.