CIA Recipes

Pork Rillettes – Print This Recipe

Yield: about 5 lb/2.27 kg

• 5 lb/2.27 kg pork butt, very fatty, cubed
• 1 lb/454 g Mirepoix, large dice
• 1 Standard Sachet d'Épices
• 96 fl oz/2.88 L White Beef Stock, as needed
• 2 tbsp/18 g salt, or to taste
• 2 tsp/4 g ground black pepper, or to taste

1. Place the pork, mirepoix, and sachet in a heavy saucepan. Add stock almost to cover.
2. Simmer, covered, very slowly on the stove, or braise in a 350°F/150°C oven until meat is cooked and very tender, at least 2 hours.
3. Lift out the pork, reserving stock and rendered fat. Discard the mirepoix and sachet. Let the meat cool slightly.
4. Transfer the meat to a chilled mixer bowl. Add the salt and pepper. Mix on low speed until meat breaks into pieces. Test for appropriate seasoning and consistency. Adjust consistency by adding back some of the fat and stock (consistency should be spreadable, not runny or dry). Make any adjustments before filling the mold.
5. Divide the rillettes among earthenware molds no larger than 32 fl oz/960 mL. Ladle some reserved fat over them and allow to cool before serving. (The fat can be scored for a decorative effect.) Rillettes can be refrigerated for 2 to 3 weeks.

Variations

Smoked Chicken Rillettes: Substitute 3 lb/1.36 kg cured, cold-smoked chicken leg meat and 2 lb/907 g pork butt for the pork.

Duck Rillettes: Substitute duck meat for the pork and add a small sprig of rosemary to the sachet.

Recipe taken from: Garde Manger: The Art and Craft of the Cold Kitchen, 3rd Edition