In preparation for our annual holiday party, I made pork rillettes to be part of the charcuterie board.
Week: 52 of 52
Cookbook: The Blue Ribbon Cookbook by The Bromberg Brothers
I started by tying herbs (parsley, bay leaf, peppercorn, thyme) in cheesecloth and placing them in the pan with chunks of pork shoulder, slab bacon, garlic, and salt. I added water and covered everything with a “parchment lid”.
I braised the whole mixture in the oven for a couple of hours. Once done, I removed the garlic and the herbs before transferring the mixture to a stand mixer bowl and whipping the meat.
Once the meat was the right consistency, I transferred the mixture to a couple of glass jars and capped off the mixture with the fat I could capture from the pan. The rillettes was great as part of the charcuterie board with toasted bread, whole grain mustard and cornichons. I also included the remains of our duck prosciutto, a wild boar sausage from Creminelli and a homemade rabbit pâté.
- Boneless Pork Butt
- Slab Bacon
- Kosher Salt
- Bay Leaf
- Black Peppercorns