Rillettes (Anthony Bourdain at Les Halles)

Total Time
78hrs
Prep 72 hrs
Cook 6 hrs

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!!

Ingredients Nutrition

  • 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

Directions

  1. Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
  2. After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
  3. 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)
  4. Shovel some still warm pork into your mouth -- you know you want to.
  5. 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.
  6. 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!

Reviews

(2)
Most Helpful

Mr Bourdain, You da Man! Merci (Shreds not Mush).

Robert S. November 23, 2016

Amazingly simple and delicious!

kevinpduncan September 06, 2011

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