Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, pork rillettes. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Pork Rillettes is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pork Rillettes is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook pork rillettes using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Pork Rillettes:
- Make ready 600 g x pork belly
- Get 150 g x lard + extra for sealing
- Prepare 1 x small onion
- Make ready 5 x garlic cloves
- Prepare 1 x stick celery
- Make ready 1 x carrot
- Take 100 ml x white wine
- Take rosemary - bay leaf - parsley
- Prepare 5 x cloves
- Get 6 x juniper berries
- Prepare 1 x star anise
Suspend a colander over a large bowl and, into it, tip the contents of the pot. Place the cubed pork in a large mixing bowl and add all remaining ingredients except for the lard. Use your hands to mix and rub the pork until it is thoroughly combined with the spices. Place meat in an ovenproof dish with.
Steps to make Pork Rillettes:
- Cut the pork into even pieces and place them into a heavy dutch boiler or casserole dish that has a lid.
- Cut the vegetables into large chunky portions and add them to the pot along with the herbs, spices, lard and wine (reserve some parsley and 1 garlic clove for adding to the finished dish.)
- To get the cooking process stared bring the pot up to a simmer, then cover with the lid and into the oven. It will take 4 hours at least at 150c to become tender enough, I cooked mine over night at 100c for 10 hours and then turned the heat up to 150c for an hour or so. Or just keep cooking until the meat is very tender.
- You can see how tender the pork flesh is in the first image, I then drained all the ingredients away from the fat and liquid (keep the fat) using a colander sitting in a bowl. I then picked out the herbs and spices and removed the papery skin from the garlic cloves
- Pass the fat and liquid through a sieve to remove the smaller unwanted bits, then remove the skin from the pork (you can ask your butcher to remove the skin when you buy the pork belly but keep the skin and add it to the pot when cooking)
- Use a fork to break down the mixture then will take several minutes, Now add some ice to cold water in another bowl we are going to continue to mix over this ice water.
- Continue to mix over the ice water for a minute then add about half the fat and liquid and keep mixing with your hand or a spoon
- Finely chop the reserved garlic and parsley tougher and add to the pork mixture
- Taste and season to your liking and mix thoroughly
- Spoon mixture into selected containers and cover with some melted lard, the final image is how it looks when the lard has set in the fridge
- These screen shots are taken from my youtube video. https://www.youtube.com/watch?v=CHbA_1IML3E&t=16s
A kind of pâté made from meat, such as pork, rabbit, goose or duck, which is cooked in seasoned lard, then shredded and pounded to a smooth paste. The paste is then packed into a terrine or into. Place pork shoulder and belly and skin in a large saucepan. Tuck in thyme and bay leaves and add ½ cup water. Cover and braise, stirring occasionally, until meat is.
So that is going to wrap this up for this special food pork rillettes recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
