Pork Rillette with Roasted Bell Pepper

Season the meat thoroughly with salt, pepper, and herbs, and let it rest in the refrigerator for at least a few hours.

Place the marinated meat with the fat, garlic cloves, and herbs (to taste) into an ovenproof dish, and bake it covered at 150 degrees Celsius for 3-4 hours until completely tender. Once done, shred it with two forks and mix it with its own fat and the roasted garlic.

For the roasted bell pepper, grill the capia pepper until blackened, or roast it in an oven at 250 degrees Celsius, then cover it tightly while hot so that its softened skin can be easily removed later in its own steam.