Rillettes (Anthony Bourdain at Les Halles)
photo by kevinpduncan
- Ready In:
- 78hrs
- Ingredients:
- 7
- Serves:
-
8-10
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
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!
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?".
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