Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going 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 well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pork Rillettes is something that I’ve loved my entire life.
Rillettes is a rustic pâté made from meat that's been poached in its own fat, then shredded and stored in some of that fat. Pork rillettes—a creamy spread from France—were a godsend in those situations. Rillettes are essentially whipped confit (meat that has been slow-cooked in its own fat), so making pork confit is.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pork rillettes using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Pork Rillettes:
- Take x pork belly
- Prepare x lard + extra for sealing
- Prepare x small onion
- Prepare x garlic cloves
- Take x stick celery
- Get x carrot
- Prepare x white wine
- Make ready rosemary - bay leaf - parsley
- Get x cloves
- Get x juniper berries
- Take x star anise
And then there's rillettes. "Rillettes are incredible: smooth, fatty and intensely flavored," he wrote. The Star's Corey Mintz adapts his recipe with pork, making rillettes to spread on bread. This rillettes recipe makes a fantastic starter served with toast and is a great addition to any picnic or buffet. This is from a French recipe called Rillettes de porc - rillettes make the perfect picnic dish or for an aperitif with some crusty bread, cornichons (little gherkins) and a glass of red/white wine.
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
The meat is shredded and packed into sterile containers covered in fat. Rillettes are a classic slow-cooked French preparation for meat that's similar to pâté. Our grandparents used to eat lard in the winter months for good reason. It's a great source of warmth, has high caloric value and is the purest, most natural fat that is. The Pork Rillette recipe out of our category Pork!
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