Rillettesdeporcpottedpork Recipes

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RILLETTES DE PORC (POTTED PORK)



Rillettes De Porc (Potted Pork) image

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

800 g pork belly (Poitrine de porc)
1 leaf bay leaf (Feuille de laurier)
10 g salt (Sel)
20 g ground pepper (Poivre)
50 centiliters water (Eau)
2 garlic cloves (Ail)
5 g dried sage (Sauge)
5 g dried thyme (Thym)

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).

FIVE SPICE PORK RILLETTES



Five Spice Pork Rillettes image

Five Spice Pork Rillettes

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Pork     Braise     Cocktail Party     Spice     Sherry     Chill     Gourmet

Yield Makes 12 (Hors D'Oeuvre)

Number Of Ingredients 17

3 garlic cloves
1 teaspoon Chinese five-spice powder
1 tablespoon plus 1/2 teaspoon kosher salt, divided
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
1 pound skinless pork fatback (not salted), cut into 1/2-inch pieces
5 flat-leaf parsley sprigs
1 Turkish or 1/2 California bay leaf
5 scallions, 3 halved crosswise and 2 finely chopped
2 cups water
1/3 cup plus 1 tablespoon dry Sherry, divided
1 medium carrot, finely chopped
Equipment:
cheesecloth
kitchen string
a 4-cup terrine or crock
Accompaniment:
toasted baguette or crackers

Steps:

  • Preheat oven to 325°F with rack in lower third.
  • Mince and mash garlic with five-spice powder, 1 tablespoon kosher salt, and 1/2 tsp pepper. Rub onto pork and fatback in a 5-quart heavy pot. Wrap parsley, bay leaf, and halved scallions in cheesecloth and tie with string. Add to pot with pork, water, and 1/3 cup Sherry and bring to a boil. Cover and braise in oven until meat is very tender, about 3 hours.
  • Boil carrot until crisp-tender, about 4 minutes. Stir in chopped scallion and cook 1 minute. Drain and cool slightly.
  • Drain pork mixture in a large sieve set over a bowl, reserving liquid. Finely shred meat and lightly mash fatback with tines, transferring both to a bowl. Skim and reserve fat from liquid. Stir 1/2 cup liquid into meat with vegetables, remaining tablespoon Sherry and 1/2 teaspoon kosher salt, and 1/2 tsp pepper. Cool.
  • Transfer to terrine, pressing lightly. Top with 1/4 inch of fat. Cool, then chill 8 hours. Serve at room temperature.

PORK RILLETTES



Pork Rillettes image

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

20 to 25 black peppercorns
4 allspice berries
2 cloves
8 coriander seeds
2 pounds fatty, boneless pork shoulder or leg, cut into chunks
Salt
1 garlic clove, lightly crushed
1 bay leaf
1 sprig fresh rosemary
2 cups unsalted chicken stock
Crackers, toasted baguette slices or bread for serving

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



Rillettes image

"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

2 pounds pork belly, cut into 2-inch cubes
1 pound pork shoulder, cut into 2-inch cubes
4 cups water
1 Bouquet Garni
1 teaspoon salt
Pinch of black pepper
1 pound pork fat, cut into thin slices

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.

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