Pork Rillets Appitizer Recipes

RILLETTES (ANTHONY BOURDAIN AT LES HALLES)

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!

PORK RILLETS (APPITIZER)

Steps:

• Cut the pork into 2 inch cubes. Chop bacon into 1 inch slices.
• Heat up a Dutch oven on the stove. Spray with Pam and let it heat up for 30 seconds. Add pork and bacon to the pot. Cook over medium heat until fat is translucent, about 10 minutes.
• Add rest of ingredients and stir to combine. Cover pot with lid and simmer for 3 hours.
• Remove bay leaves and skim as much of the fat as possible. Let cool slightly.
• Add mixture to a food processor (careful of the heat) and shred. Let cool to room temperature then chill for a couple of hours for the flavours to blend.
• Serve with crackers or vegetables.