RILLETTES
"Rillettes gets right to the heart of what's good: pork, pork fat, salt, and pepper," says chef Anthony Bourdain. "Easy and cheap to make, it's one of the great casual starters of all time." This recipe is exclusively from Bourdain.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Place the pork belly and shoulder in the heavy-bottomed pot. Add water and bouquet garni and cook over low heat, stirring occasionally. After 6 hours, stir in salt and pepper and remove from heat. Discard bouquet garni.
- Once meat is cool enough to handle, transfer it to the mixing bowl; using a fork, shred the meat, taking care to preserve the natural filament -- meaning you want shreds, not mush. Feel free to shovel a little still-warm pork into your face. C'mon, you know you want to.
- Next, 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 allow to sit for 3 days before serving. This is the hardest part -- just know that it only gets better as those flavors marry up in the fridge.
- To serve: Scoop some out, form it into a vaguely artful shape (with a metal ring for instance), and garnish with toasted baguette rounds and cornichons. Left covered, rillettes will keep in the refrigerator for up to a month.
CLASSIC FRENCH PORK RILLETTES
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
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
PORK RILLETTES
There's nothing like a dip to please a crowd, as Mark Bittman wrote in 2011. There are the classics, of course: your French onion dips and potted shrimp. And then there's rillettes. "Rillettes are incredible: smooth, fatty and intensely flavored," he wrote. It's not a fast recipe, with the pork shoulder cooking down for almost 3 hours, but with some patience, you'll have something Mr. Bittman described as a "showstopper."
Provided by Mark Bittman
Categories dips and spreads, project, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 275º. Put the peppercorns, allspice, cloves and coriander in a spice grinder or clean coffee grinder and process until finely ground. Put the pork in a large, deep skillet or Dutch oven and sprinkle with salt and the spice mixture. Add the garlic, bay leaf, rosemary and stock and put the pot over medium heat. Bring to a simmer, cover and put the pot in the oven. Cook, checking every now and then, until the pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove the cover if necessary to get the liquid to evaporate; the bottom of the pot should be just about all melted fat when you're done), 2 1/2 to 3 hours.
- Strain the mixture; reserve the fat and discard the garlic, bay leaf, rosemary and any gristle. Transfer the pork to a bowl and mash it into small shreds with the back of a fork. Add 1/4 cup of the reserved fat and stir to combine. Taste and season with salt and pepper if you like (keep in mind that the colder you serve the rillettes, the less salty they will taste). Pack the rillettes into a mason jar or another container and refrigerate (covered tightly, they will keep for at least a week). Serve cold or at room temperature.
RILLETTES DE TOURS
Categories Pork
Number Of Ingredients 12
Steps:
- * Flatten the garlic cloves with the side of the hand. Wrap garlic, shallots, thyme, bay leaves and cloves in a square of cheesecloth and tie with kitchen thread. * Remove rind (and bones) from the pork belly; cut the meat into 2 inch cubes. * Melt the pork fat in a heavy 4qt. saucepan over med-low heat. Add the pieces of pork belly and brown them, turning constantly. Remove the browned meat with a slotted spoon and strain the fat through a sieve into a small bowl. Set aside. * Place the browned meat into a slow cooker. Add the cheesecloth bag and the water, cover - leaving a little space for air to escape. * Cook on the lowest setting for 5 hours, stirring from time to time, adding a little more water (by the Tablespoon) if the mixture seems too dry. The meat needs to cook low and slow - never to be boiled. * At this point, the meat should be tender but not mushy. Remove the bag of seasoning. Stir in the salt and five-spice powder and cook for another 30 minutes. * Remove from heat and let cool to lukewarm, then remove meat from the pan and shred using two forks. (The shredded meat will resemble American pulled-pork). Add the reserved fat and mix well. * Turn the spread into one large container, or divide it among several smaller ones, top with bay leaves and cover. Store in the refrigerator and serve after two days. The rillettes will keep for about two weeks. Bon appétit!
RILLETTES DE PORC (POTTED PORK)
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
Provided by RichardTheking
Categories Pork
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1- Prepare all your ingredient. (Préparer tous les ingrédients).
- 2- Remove the skin from a fresh pork belly. (Retirer la couanne de la poitrine de porc).
- 3- Cut the meat into 2 cm squares. (Coupé la poitrine de porc en carré d'environ 2cm).
- 4- Add the pork belly into a heavy pot (i.e. enameled cast iron works well). (Mettre les morceau de poitrine de porc dans une cocotte en fonte).
- 5- Add two good glassful of water. (Ajouter environ 2 verres plein d'eau).
- 6- Add a tea spoon of pepper. (Ajouter une cuillère à café de poivre).
- 7- Add a table spoon of salt. (Ajouter une cuillere à soupe de sel).
- 8- Add the two Garlic cloves. (Ajoutere deux gousses d'ail).
- 9- Add one bay leaf. (Ajouter la feuille de laurier).
- 10- Add the dried thyme. (Ajouter du thym).
- 11- Add the dried sage. (Ajouter de la sauge).
- 12- Check that you have all the ingredient inches. (Vérifier que vous n'avez oublier aucun ingredient).
- 13- Cover, bring to the boil, and simmer the mixture for 3h00 / 2h30, checking occasionally to make sure the mixture does not become too dry (add more boiling water if this happens). (Couvrir et portez a l'ébullition, puis laisser cuire à feu doux pour 3h00 / 3h30, Verifier durant la cuisson que la
- poirine ne se desséche pas, si c'est le cas rajouter un peu d'eau).
- 14- Remove from the heat and remove the bay leaf et move the piece of pork to a dish. (Retirer la feuille de laurier et transferer les morceaux de porc dans un plat).
- 15- Strain off the remaining juices from the casserol, much of which will be pork fat, and set aside. (Tranferer tous le jus de cuisson).
- 16- Use your fingersto shred the meat finely. (Utiliser vos doigt pour émincer les morceaux tres finement - triturer).
- 17- place the meat in a terrine. (Transferre la pâte émincée dans des terrines).
- 18- Pushdown and compact. (Presser et compacter).
- 19- Strain the reserved juice over the meat. (Verser le jus reccuperé précèdement au dessus).
- 20- The juice should stand above the meet. (Le jus devrait se maintenir au dessus).
- 21- Chill the rillettes in the refrigerator for at least 180 minutes until set. (Mettre au frigidaire toute la nuit).
- 22- In the morning get the rillettes from the fridge. (Dans la matinée sortir les rillettes du frigidaire).
- 23- Ready to serve with crusty bread and gurkins. Enjoy also with some wine before to start the Lunch or the dinner). (Deguster avec du pain et des cornichons. A midi ou dans la soirée avec un petit coup de rouge ou de blanc comme Graioun).
RILLETTES (ANTHONY BOURDAIN AT LES HALLES)
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
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 RILLETTES
A French dish of potted meat with garlic, juniper and brandy. Slow-cook pork until tender then set into individual ramekins for a sensational starter
Provided by Barney Desmazery
Categories Starter
Time 4h
Number Of Ingredients 11
Steps:
- Reserve 1 bay leaf, then tip everything except the duck fat and serving suggestions into a bowl and season generously. If you have time, cover and leave the meat to marinate overnight in the fridge - however, this isn't essential.
- Heat oven to 140C/120C fan/gas 1. Tip the meat and all the juices into a flameproof casserole dish with a lid. Pour over 250ml water, or enough to just cover the meat, and place the pan on a low heat. As soon as it starts to bubble, pop on the lid and put in the oven for 2½-3 hrs, removing it once to give it a good stir.
- The meat should now be very tender. Leave it to cool slightly in the pan, then drain over a bowl to catch the fat and juices. Shred the pork by hand or put in a food processor and pulse a few times to shred, but don't overwork it into a paste. Taste, add extra seasoning if needed, then press meat into 2 small or 1 large serving dish, or pack into individual ramekins. Pour the juices and fat back over the meat, and put in the fridge for at least 2 hrs for the fat to harden. (To keep the rillettes for a week or so, cover with a layer of duck fat, and lay a bay leaf and a couple of juniper berries on top for decoration.)
- Serve with sourdough toast, cornichons and a few bitter leaves (such as curly endive, rocket and radicchio), in a sharp mustardy dressing.
Nutrition Facts : Calories 387 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 24 grams protein, Sodium 0.5 milligram of sodium
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- Place the cubed pork in a large mixing bowl and add all remaining ingredients except for the lard. Use your hands to mix and rub the pork until it is thoroughly combined with the spices. Cover with plastic wrap and refrigerate for 3 days.
- Remove the pork and let it sit at room temperature for 30 minutes while you prepare the lard. Preheat the oven to 275 degrees F.Melt the lard slowly in a saucepan just until liquefied.
- Place the pork in a Dutch oven, spread out evenly, and pour the melted lard over it making sure the meat is completely submerged under the lard. If not, melt some more lard and add it. Cover the Dutch oven with the lid, place it in the preheated oven and cook for 2 ½ to 3 hours or until the pork is fork tender. Remove from the oven and let it cool down until cool down until cool enough to handle. Discard the juniper berries.Use a slotted spoon to transfer the pork to a chopping board and finely chop the meat.
- Use a ladle to skim the fat off the top of the liquid in the Dutch oven, being very careful not to scoop up the liquid with the fat. The fat will be floating on top and is fairly clear in color while the liquid underneath it is dark. Set the skimmed fat aside. As the liquid cools down any remaining lard on top will solidify and you can remove the rest. Pour the cooking liquid into a measuring cup and set aside.
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