Sunday, February 18, 2018

Rillettes de Dave.

I've been on a pork rillettes kick ever since I got hold of some of the Henaff canned stuff . There really aren't many options locally for fresh rillettes (a shame)... As is so often the case I was left to my own devices.

I didn't like any of the English language recipes I came across online. None of them seemed very right to me. A lot of extraneous spices and ingredients that didn't seem very traditional. So I was left to muddle through a bunch of French language recipes and youtube videos. After a fair amount of google translate I gleaned enough good tips to put together my own recipe.

Here is what I went with-

400 grams pork shoulder, cleaned very well of nasty bits.
300 grams salt pork belly
100 grams fatback
100 grams lard
1 carrot
1 onion
1 onion brulee
1 bay leaf
1 teaspoonish thyme
salt and pepper

The salt pork is a bit of an improvisation on my part. Many French recipes use various cuts of "demi-sel" pork, but generally fresh belly is used. I'm actually making some demi-sel pork shoulder as we speak. I'm something of a pork-nerd.

Anyhow, I like the way onions brulee smell... I zapped a split onion on high heat in cast iron with foil for about 10 minutes.

The fatback and salt pork I sliced fairly thin and threw in with everything else in a big enamelware pot. This cooked down over low heat for about 4 hours.

Look at all that melted fat, lard, and pork juice...

I carefully fished out all of the meat chunks (you don't want any of the veg matter) and threw it in my stand mixer. I beat it with the cake paddle for a couple minutes drizzling in about 1/3 cup of the cooking liquid as it went. I corrected the seasoning, and voila!

These came out perfect. Soft, spreadable, and unctuous. I like the stuff spread on crispbread.

Pork rillettes are great. If you aren't a big fan of liver pates, then these are approachable and a good entry-level intro to the world of spreadable meat.

Myself, I celebrate spreadable meat in all of its forms. I happened to be up in Latham yesterday and I swung by Dnipro and snagged all of these little canned beauties.

Once I'm done cramming the rillettes in my mouths I will start on these.

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