Pork Rillettes

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.

Ingredients:

• Boneless Pork Butt
• Slab Bacon
• Kosher Salt
• Thyme
• Parsley
• Bay Leaf
• Black Peppercorns
• Water

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