Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pork rillettes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Pork Rillettes is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Pork Rillettes is something which I have loved my entire life.
Transfer the pork to a bowl and mash it into small shreds with the back of a fork. Taste and season with salt and pepper if you like (keep in mind that the colder you serve the rillettes, the less salty they will taste). Rillettes are long, slow-cooked meats, usually cooked in their own fat, and a few herbs and seasoning.
To get started with this recipe, we have to prepare a few ingredients. You can cook pork rillettes using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pork Rillettes:
- Make ready 600 g x pork belly
- Prepare 150 g x lard + extra for sealing
- Get 1 x small onion
- Get 5 x garlic cloves
- Prepare 1 x stick celery
- Make ready 1 x carrot
- Get 100 ml x white wine
- Get rosemary - bay leaf - parsley
- Take 5 x cloves
- Get 6 x juniper berries
- Get 1 x star anise
Heat the oil in a large Dutch oven. Pack rillette mixture into jars, pushing out any air bubbles. Jeanne Benoit has recipe for pork rillettes. Think I'll be looking around for a much cheaper brand or simply stick to my non hydrogenated although.
Instructions to make Pork Rillettes:
- Cut the pork into even pieces and place them into a heavy dutch boiler or casserole dish that has a lid.
- Cut the vegetables into large chunky portions and add them to the pot along with the herbs, spices, lard and wine (reserve some parsley and 1 garlic clove for adding to the finished dish.)
- To get the cooking process stared bring the pot up to a simmer, then cover with the lid and into the oven. It will take 4 hours at least at 150c to become tender enough, I cooked mine over night at 100c for 10 hours and then turned the heat up to 150c for an hour or so. Or just keep cooking until the meat is very tender.
- You can see how tender the pork flesh is in the first image, I then drained all the ingredients away from the fat and liquid (keep the fat) using a colander sitting in a bowl. I then picked out the herbs and spices and removed the papery skin from the garlic cloves
- Pass the fat and liquid through a sieve to remove the smaller unwanted bits, then remove the skin from the pork (you can ask your butcher to remove the skin when you buy the pork belly but keep the skin and add it to the pot when cooking)
- Use a fork to break down the mixture then will take several minutes, Now add some ice to cold water in another bowl we are going to continue to mix over this ice water.
- Continue to mix over the ice water for a minute then add about half the fat and liquid and keep mixing with your hand or a spoon
- Finely chop the reserved garlic and parsley tougher and add to the pork mixture
- Taste and season to your liking and mix thoroughly
- Spoon mixture into selected containers and cover with some melted lard, the final image is how it looks when the lard has set in the fridge
- These screen shots are taken from my youtube video. https://www.youtube.com/watch?v=CHbA_1IML3E&t=16s
When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Remove from the oven, take off the lid and. The meat is shredded and packed into sterile containers covered in fat. Rillettes are most commonly made with pork. "Rillettes gets right to the heart of what's good: pork, pork fat, salt, and pepper," says chef Anthony Bourdain. "Easy and cheap to make, it's one of the great casual starters of all time." This recipe is exclusively from Bourdain. Pour oil over the pork (if using lard or duck fat, heat until just melted before pouring over pork).
So that is going to wrap this up for this exceptional food pork rillettes recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
