Rustic Pork Rillette Recipes

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CLASSIC FRENCH PORK RILLETTES



Classic French Pork Rillettes image

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

1 1/2 pounds lean pork, cut into 1-inch cubes
3/4 pound pork fatback
1/2 pound duck legs, kept whole
3/4 cup water
1 1/2 teaspoons chopped fresh thyme
1 1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 dried bay leaf

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



Pork Rillettes image

Adapted from La Vie Rustic by Georgeanne Brennan Feel free to adjust the seasonings. The juniper berries lend a nice flavor, but may be hard to track down, so they can be omitted. I like allspice so I added that. Bay leaf or shallots can be cooked with the pork, if you wish. I chose to add some thyme branches. If you're avoiding alcohol you can use apple cider with a squirt of lemon in place of the brandy or whiskey, and the wine. Note: The original recipe in La Vie Rustic noted that after the pork shoulder is cooked, in step 6, to drain the pork shoulder in a mesh sieve set over a bowl to collect the juices and fat, then shred the meat and set it aside. When the liquid cools and the fat separates, warm the juices in a pan with the shredded pieces of pork shoulder, adding 2 - 4 tablespoons of fat, to make it spreadable. I didn't get any liquid when I made it either time I made it, but if you end up with liquid, you can follow those directions.

Provided by David

Number Of Ingredients 10

1/4 cup (60ml) brandy or whiskey
8 cloves garlic, minced
1 1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
3 juniper berries, well-crushed
10 allspice berries, well-crushed
1 pound boneless pork shoulder or butt (cut into 1/2-inch (2cm) pieces)
10 sprigs fresh thyme (optional)
5 ounces (155g) fresh pork belly (cut into 1-inch (3cm) cubes)
1/4 cup dry white wine

Steps:

  • Mix together the brandy or whiskey with the garlic, salt, pepper, juniper, and allspice berries with the pork cubes in a bowl. Cover and refrigerate overnight.
  • In a large saucepan (that has a lid) or a medium-sized casserole, heat the pork belly pieces with 1/3 cup (80ml) water over low heat. Cook gently for 15 minutes, stirring occasionally, encouraging the pork pieces to give up their fat. If the water evaporates, add a little more to help the fat render.
  • Preheat the oven to 250ºF (120ºC).
  • Add the macerated pork and any liquid to the pan along with the thyme. Cook, stirring frequently, for another 15 minutes, until the pieces of pork are cooked on the outside. Cover the pan and put it in the oven.
  • Lift the lid after 1 1/2 hours of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
  • Remove the pork from the oven. Pick out the thyme branches and discard. (The original recipe said at this point to drain the pork through a sieve, over a bowl, to collect the juices, but mine didn't have enough to warrant that. If yours does, see headnote for more information on that.) Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard them.
  • Pour most of the fat out of the pan into a small bowl and reserve. Scrape the meat chunks, and any pan fat, juices and brown bits, into the bowl of a stand mixer. The spices should all be very soft and dissolved, so it's not a problem to include them.
  • Mix the meat on low-to-medium speed with the paddle attachment until well-mashed. (You can also make this by hand, mashing the meat with a fork.) The mixture should resemble dry tuna salad. Add enough of the reserved liquefied fat to make it juicy and moist. I ended up adding about 3 tablespoons, but it'll probably need between 2 and 4 tablespoons. The more fat you add, the richer and creamier it'll be.

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.

PORK RILLETTES



Pork rillettes image

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

4 bay leaves
4 thyme sprigs
1kg rindless, boneless pork belly (it pays to use the best-quality pork you can find for this dish), cut into roughly walnut-sized cubes
5 garlic cloves , roughly chopped
10 juniper berries , roughly crushed, plush extra to decorate (optional)
¼ tsp Chinese five-spice powder
large splash of brandy or Calvados
4 tbsp duck or goose fat (optional)
sourdough toast
cornichons or sliced gherkins
dressed bitter leaves

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

RILLETTES (ANTHONY BOURDAIN AT LES HALLES)



Rillettes (Anthony Bourdain at Les Halles) image

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

2 lbs pork belly, cut into 2 in cubes (5 cm)
1 lb pork shoulder, cut into 2 in cubes (5cm)
4 cups water
1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret)
1 teaspoon salt
1 pinch black pepper
1 lb pork fat, cut into thin slices

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!

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