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!!"
 
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photo by kevinpduncan photo by kevinpduncan
photo by kevinpduncan
Ready In:
78hrs
Ingredients:
7
Serves:
8-10
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ingredients

  • 907.18 g pork belly, cut into 2 in cubes (5 cm)
  • 453.59 g pork shoulder, cut into 2 in cubes (5cm)
  • 946.36 ml 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)
  • 4.92 ml salt
  • 0.25 ml black pepper
  • 453.59 g pork fat, cut into thin slices
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directions

  • 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!

Questions & Replies

  1. how is the pork fat prepared before putting on top? is it cooked?
     
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Reviews

  1. ...just pulled some pork belly from the fridge to try this tasty sounding recipe in honor of anthony bourdain--a great cook we will never forget
     
  2. Mr Bourdain, You da Man! Merci (Shreds not Mush).
     
  3. Amazingly simple and delicious!
     
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Tweaks

  1. No tweak needed other than I drank some Côte Rotie while cooking it... probably why it came out so good.
     

RECIPE SUBMITTED BY

Im a stay at home mom of 3 (ages 5, 4, and 3). I have a degree (BFA)from Virginia Commonwealth University in Interior Design. I enjoy cooking and learning everything I can about cooking. I just moved to the country and really love it, especially as the leaves change. I have 2 boys and 1 girl. My kids dont really appreciate my cooking yet, they would rather have a peanut butter and jelly sandwich. I know that someday they will and will also eat me out of house and home. I look forward to that actually because a chef (ha ha ha) can only hear "EWWWW!" so many times before their self-esteem starts to suffer. I battle through, learning as I go, awaiting the day I hear "Can I have some more?". <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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