Rillettes of pork (du porc)
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5.0
12 reviews
Excellent
Rillettes of pork (du porc)
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Pork rillettes are a delicious French potted meat spread that make delicious hors d'oeuvres and appetizers. Not only are these rillettes delicious on a toasted crostini with a glass of wine, they also make perfect hostess gifts!
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Ingredients
- 4 teaspoons salt
- 3 teaspoons black pepper freshly ground
- ½ teaspoon ground coriander
- ⅛ teaspoon ground allspice
- ⅛ pinch ground cloves
- 3½ lbs pork shoulder cut into large chunks
- 2 tablespoons olive oil
- 1 cup carrot peeled and diced
- 1 leek cleaned and chopped
- 1 cup celery diced
- 1 cup onion diced
- 1½ cup chicken or vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain dijon mustard
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons cognac
- ½ cup unsalted butter melted
For bouquet garni
- 4-5 tems fresh thyme
- 4-5 tems fresh parsley
- 4 bay leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon whole coriander
- 6 whole cloves
Serving suggestions
- crackers
- grilled sourdough rounds
- Crostini
- french bread rounds
- cornichons
- olives
- radishes
- cocktail onions
- grapes
- apples
- additional whole grain mustard
Instructions
- In a small bowl combine the salt, pepper, ground coriander, ground allspice, ground cloves. Stir to combine. Place chunks of pork in a medium bowl and sprinkle with spice blend. With your hands mix the spices into the pork until they are evenly distributed in the meat. Cover with plastic wrap and refrigerate for 12-24 hours.
- Preheat oven to 300 degrees.
- Heat a dutch oven over medium high heat. Add pork and cook, turning occasionally until meat is browned and some fat has rendered, about 5-8 minutes.
- Transfer pork to a rimmed sheet pan.
- Add carrots, leeks, celery and onion to the dutch oven. Cook over medium heat until vegetables are slightly softened 3-5 minutes. Add broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the pork and any collected juices back to the pot. Remove the pot from the heat.
MAKE BOUQUET GARNI:
- Place the thyme, parsley, bay leaves, peppercorns, coriander and cloves in the center of the cheese cloth. Draw the ends of the cheesecloth together and tie with kitchen string so that the contents can't escape the pouch.
- Add the bouquet garni to the pork, pressing it into the broth. Cover the dutch oven and place in the oven.
- Cook for 2 1/2-3 hours, until pork is fork tender. Remove pot from the oven. Discard the bouquet garni.
- Spoon excess fat from the braised pork with a spoon. Reserve the fat in a small bowl
- Transfer the pork to the bowl of a stand mixer. Use the paddle attachment on low to medium to shred the pork and vegetables. Add dijon mustard, reserved fat, nutmeg and cognac. Blend to combine.
- Using 1/2 cup ramekins or canning jars, fill with pork mixture, pressing down to remove air pockets. Smooth the tops of the pork to make them as even and flat as possible. Use a damp paper towel to wipe the mouth of the ramekin or canning jar, so that there are no bits of pork or residue on the side.
- Spoon melted butter over each ramekin so that it covers the pork mixture. Cover and refrigerate until set. Serve at room temperature with crackers, toasted country bread or crostini.
Nutrition Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
30mg
(10%)
Sodium
358mg
(15%)
Potassium
157mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
191IU
(4%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 358mg | 15% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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