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Pork Rillette
Created by: Howcan Team
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/2 lb pork fat, diced
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 sprigs of thyme
- 1 bay leaf
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- Salt and pepper to taste
- 1/2 cup dry white wine
- 1/4 cup chicken broth
Instructions
- In a large bowl, combine the pork shoulder, pork fat, garlic, shallot, thyme, bay leaf, nutmeg, cloves, salt, and pepper.
- Cover and refrigerate the mixture overnight to marinate.
- Preheat the oven to 300°F (150°C).
- Transfer the marinated pork mixture to a Dutch oven or heavy-bottomed pot.
- Add the white wine and chicken broth to the pot.
- Cover and cook in the preheated oven for 3-4 hours, or until the pork is very tender and easily shredded with a fork.
- Remove the pot from the oven and let it cool slightly.
- Using a slotted spoon, transfer the pork mixture to a large bowl, leaving behind any excess liquid.
- Shred the pork using two forks, incorporating some of the remaining fat for flavor and moisture.
- Taste and adjust seasoning if necessary.
- Pack the shredded pork mixture into small ramekins or jars, pressing down lightly to remove any air pockets.
- Cover with a thin layer of melted pork fat to seal the rillettes and prevent air exposure.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Serve the pork rillette with crusty bread, cornichons, and Dijon mustard.
Rillette is a traditional French dish originating from the Loire Valley. Dating back to the 15th century, it was initially made with pork, seasoned with herbs, and slow-cooked until tender. The meat was then shredded and mixed with its own fat to create a rich, spreadable texture. Today, rillette is enjoyed throughout France and beyond, with variations using duck, rabbit, or even fish. Renowned chefs like Alain Passard and Daniel Boulud have put their own spin on this classic, elevating it to gourmet status. For the best rillette experience, head to a bistro in Paris or a countryside inn in the Loire Valley. The key to perfect rillette lies in the slow cooking process and the balance of seasoning, resulting in a decadent, melt-in-your-mouth delicacy.
270 min
8 servings
320 calories
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