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Rillettes de Porc
Authentic French rillettes, a rustic and flavorful spread made from slow-cooked shredded pork, rich with its own rendered fat. Perfect for serving with crusty bread and cornichons.
đ§ Ingredienser
- 1 kg Pork shoulder (boneless)(Cut into roughly 1-inch (2.5 cm) cubes. Look for a cut with good marbling.)
- 300 g Pork fat (back fat or belly)(Cut into roughly 1-inch (2.5 cm) cubes. This will render and help cook the pork.)
- 200 ml Dry white wine(Such as Sauvignon Blanc or Pinot Grigio.)
- 4 sprigs Fresh thyme(Or 1 teaspoon dried thyme.)
- 2 Bay leaves(Whole.)
- 1 tbsp Salt(Kosher or sea salt. Adjust to taste.)
- 1 tsp Black pepper(Freshly ground, optional.)
đšâđł Instruktioner
- 1
Prepare the pork and fat. Cut the pork shoulder and pork fat into uniform, approximately 1-inch (2.5 cm) cubes. Place them in a large, heavy-bottomed pot or Dutch oven. Season generously with salt and freshly ground black pepper (if using). Stir to coat everything evenly. Let it sit at room temperature for about 20 minutes while you prepare other ingredients.
â±ïž 20 minutes - 2
Deglaze and add aromatics. Pour the white wine into the pot with the pork. Add the fresh thyme sprigs and bay leaves. Stir gently to combine. The liquid should not fully submerge the meat; it's mainly for flavor and to help start the rendering process.
â±ïž 5 minutes - 3
Slow-cook the rillettes. Cover the pot tightly with a lid. Place it in a preheated oven set to 140°C (285°F). Cook for 4 hours, or until the pork is exceptionally tender and easily falls apart when prodded with a fork. The fat should have rendered significantly, creating a rich cooking liquid.
â±ïž 4 hours - 4
Shred the pork and assemble. Carefully remove the pot from the oven. Using two forks, shred the cooked pork directly in the pot, breaking it down into fine strands. Discard the thyme sprigs and bay leaves. Stir the shredded pork into the rendered fat until well combined and the mixture has a coarse, pùté-like consistency. Taste and adjust seasoning if necessary. Ladle the rillettes into clean jars or a terrine mold. Press down gently to remove air pockets. If desired, strain some of the rendered fat from the pot and pour it over the top of the rillettes in each jar, creating a sealing layer. This helps preserve the rillettes.
â±ïž 15 minutes - 5
Chill and serve. Allow the rillettes to cool to room temperature, then cover the jars or mold and refrigerate for at least 12 hours, or preferably 24 hours, to allow the flavors to meld and the texture to firm up. To serve, let the rillettes sit at room temperature for about 30 minutes to soften slightly. Serve with crusty bread, toast, cornichons, and mustard.
â±ïž 12-24 hours (chilling)
đĄ Proffstips
- âThe key to great rillettes is 'low and slow' cooking to ensure the pork becomes incredibly tender and moist.
- âThe final texture should be spreadable, not completely smooth like pĂątĂ©. Some texture from the shredded pork is desirable.
- âOnce sealed with a layer of fat, rillettes can be stored in the refrigerator for several weeks, making them an excellent make-ahead charcuterie item.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a different flavor profile, try using duck confit or rabbit meat instead of pork.
- Add a pinch of nutmeg or a splash of brandy during the cooking process for added complexity.