Pork Rillettes Wiki Food

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RILLETTES (ANTHONY BOURDAIN AT LES HALLES)



Rillettes (Anthony Bourdain at Les Halles) image

I quote Anthony Bourdain "Jesus this dish is easy." A kind of pate like dish. Smear on toasted baguette croutons, have a cocktail and let the party begin...this is a WONDERFUL appetizer!!

Provided by Cheeseburger in Par

Categories     Spreads

Time P3DT6h

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 7

2 lbs pork belly, cut into 2 in cubes (5 cm)
1 lb pork shoulder, cut into 2 in cubes (5cm)
4 cups water
1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret)
1 teaspoon salt
1 pinch black pepper
1 lb pork fat, cut into thin slices

Steps:

  • Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
  • After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
  • Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)
  • Shovel some still warm pork into your mouth -- you know you want to.
  • Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
  • Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

CLASSIC FRENCH PORK RILLETTES



Classic French Pork Rillettes image

Classic French rillettes is not a pork pâté, instead, but soft melting meat created by long slow-cooking. They are delicious on a baguette.

Provided by Rebecca Franklin

Categories     Appetizer

Time 3h10m

Yield 8

Number Of Ingredients 8

1 1/2 pounds lean pork, cut into 1-inch cubes
3/4 pound pork fatback
1/2 pound duck legs, kept whole
3/4 cup water
1 1/2 teaspoons chopped fresh thyme
1 1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 dried bay leaf

Steps:

  • Gather the ingredients.
  • Preheat oven to 325 F. In a large ovenproof baking dish, mix all the ingredients.
  • Tightly cover the dish with foil or a well-fitting lid.
  • Cook in the center of the oven for 3 hours, until the meat is falling apart. It is imperative to keep checking the dish to make sure the meat is not drying out as it cooks; add more water if needed. Once cooked, remove the dish from the heat, leave the foil or lid in place and allow the meat to cool in the dish for 30 to 45 minutes until it is warm.
  • Remove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far.
  • Shred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do.
  • Place the rillettes in a beautiful serving pot and level with the back of a spoon.
  • Pour any remaining fat in the cooking dish over the surface to help keep the rillettes moist.
  • Chill for at least 24 hours before serving.

Nutrition Facts : Calories 531 kcal, Carbohydrate 0 g, Cholesterol 141 mg, Fiber 0 g, Protein 33 g, SaturatedFat 15 g, Sodium 435 mg, Sugar 0 g, Fat 43 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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