French Pork Rillettes (Rillettes de Porc)
Imagine sinking your teeth into the most exquisitely flavored fork-tender pork that has been simmered for hours in aromatic spices and then spread on crispy baguettes...c'est très délicieux!
Ingredients
- 3 pounds quality pork shoulder, preferably pasture-raised, cut into 1-inch cubes
- 2 1/2 tablespoons minced fresh garlic
- 1 1/2 tablespoons minced fresh ginger
- 1 1/2 tablespoons chopped fresh thyme
- 2 tablespoons sea salt
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon curing salt #1 (aka Prague powder) (optional but recommended to prevent an unattractive brown/gray-colored meat once cooked)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground dried ginger
- 8 juniper berries
- 1/4 cup dry white wine
- 14 ounces quality pasture-raised pork lard (you'll need 14-18 ounces)
- OR render your own lard (it's super easy, here's how!) (not to mention it's MUCH cheaper!)
Instructions
- 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.
- Place the chopped pork in a large mixing bowl and add 1/3 of the reserved lard along with 1/3 of the liquid from the Dutch oven. Stir until well combined. Add salt to taste. Place the meat in a large casserole dish or divide it between several smaller terrines according to your preference. Press the meat down gently to even it out. Chill for at least one hour.
- Place the rest of the reserved lard in a saucepan and melt it. Pour it over the chilled rillettes so they are covered by at least ¼ inch of lard. Cover and chill.
- Let the rillettes sit at room temperature for about an hour before serving so it is softened to a spreadable consistency. If you're not going to eat it all and don't plan to finish the leftovers within a few days, re-seal the exposed area with a layer of lard.To serve, cut up some baguettes, spread them with rillettes, and place them on a serving platter with things like olives, pickles, pepperoncini, pickled asparagus, pickled onions, pickled peppers, etc.
- Rillettes are best eaten a few days later after the flavors have had time to meld but are also delicious eaten right away. The rillettes will keep in the fridge for at least a month and, if properly covered in fat with no air pockets, will last even longer.
Nutrition
Serving: 2ounces | Calories: 267kcal | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 735mg | Potassium: 266mg | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 9mg | Iron: 0.7mg
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