Pork Rillettes....

This is my first attempt at Rillettes, and only the second time I've eaten them....these are MUCH better than the batch I had at a local resto--which I quite liked.

Many thanks to Dardeau for his time in putting the recipe together for me and helping me understand what's going on at each stage....even if I did make it my own a bit here.

12lbs pork shoulder with kosher salt, black pepper, cayenne pepper, 4 bulbs garlic.


Added chicken stock, and fresh thyme


after 16 hours @275F


Separate solids...and skim fat, then reduce liquid by 75-85%


More fresh thyme, shallots, LA Hot Sauce, whole grain dijon...add all to mixer and run until a dry paste is formed


then add reduced liquid and run on high until emulsified


I decided to go with canning jars instead of the more traditional ramekins


Little bit of the reserved fat to cap each jar...


And into the fridge to solidfy the fat cap before going into freezer.

 

You have to eat better than anyone here.
I mean.....Just down right 5 star prep and cooking.

 

Mmmmmm...pork schmear!

 

All right, gotta go bake some bread now to go with this.

 

I have never heard of this. It looks very tasty. How is it used?

 

Toothpick: very kind, thank you.
Lucretia/Schanop: yes! I had no idea how delicious it could be.
Moto: it's used as a spread much like pate...on toast points and such.



This is how I used it yesterday, to share with my neighbors. Ignore the spiky ball in the middle, that's an inside joke.

24 month cheddar, round saltines, mini flatbread crackers, Mr. Drinky's Pepperoni (from Northern Waters Smokehaus), my homemade pickles, hot calabrese, and some Carnegie pastrami that's been crisped around the edges.

 

sounds very tasty.

 

I might have to try this--I have a pork butt that's been in a slow oven since noon yesterday. Planning to shred it and make gravy to go over rice tonight, but there should be plenty to try some rilletes. It won't have the special zwiefel seasoning, tho.