Rillettes de porc
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Total Time
4 hrs
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Course
Appetizer
Rillettes de porc
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 750 g pork shoulder cut into cubes
- 750 g fat back or best-quality lard (lard is rendered fat
- salt
- black pepper
- bay leaf a
- thyme a pinch, dried
- garlic a few cloves
Instructions
- Take the cubes of pork shoulder and mix them with the fat back or best-quality lard. (The authentic recipe calls for the actual fat, which renders in the cooking process, but since I had some very good quality lard around, I used that and it worked just fine.) Season generously with salt, freshly ground pepper, a bay leaf, thyme and—here's where I parted ways with M. Pellaprat—a few cloves.
- Place it all in a heavy pot (enameled cast iron works well) and add a good glassful of water. Bring to a simmer on top of the stove. Now you can continue cooking over gentle heat on top of the stove or, as I prefer, placing the pot in a slow oven (325°F, 160°C. Let the pot simmer for a good 3 hours or so, or until all the water has evaporated and the pork is fork-tender and lightly browned. If the meat hasn't browned, you can raise the heat so it does for a few minutes at the end.
- Let the pot cool down a bit, then strain the meat from the melted fat by turning the pot's contents into a colander placed inside a large bowl. Remove the bay leaf and transfer the meat into a food processor, together with a ladleful of the rendered fat. Process, using the pulse function, until the meat is nicely minced but still has some texture to it—not yet a purée. Pack the mixture into jars, ramekins or other small containers and top off with the remaining rendered fat.
- Let the containers cool completely, then place them in the fridge until ready to use. The fat will congeal and turn a creamy white color, forming protective layer on top of the meat. Use your pork rillettes as you would any spread, slathered over toasted bread.
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