i love rillettes. first served to me in southern france in the summer of 2000, at first i didn't quite know what do to with these oh-so-tasty bits of shredded pork. it was my second trip abroad, and i was discovering the home of my then-best-friend laetitia who had just finished a year studying at my high school in central indiana.
laetitia's dad jokingly relays the story that, on the second or third day of being served rillettes for breakfast, i creatively chose to spread them on a buttery croissant. folks, you just. don't. do that.
avoid my cultural faux pas and serve these on sliced french baguette for breakfast or as an appetizer to lunch or dinner. for the record, i prefer baguettes from panera. irresistable.
bon appetit!
laetitia's dad jokingly relays the story that, on the second or third day of being served rillettes for breakfast, i creatively chose to spread them on a buttery croissant. folks, you just. don't. do that.
avoid my cultural faux pas and serve these on sliced french baguette for breakfast or as an appetizer to lunch or dinner. for the record, i prefer baguettes from panera. irresistable.
bon appetit!
RILLETTES DE PORCS
Yield: 24 servings of 2 tbsp each (makes three half-pint jars)
Nutrition: 216 calories, 0 carbs per serving
INGREDIENTS
1 pound pork shoulder
1 pound pork belly
2 pounds leaf lard
18g salt
10g white pepper
7g quatre epices
For the quatre epices:
1 tbsp white pepper
1 tsp nutmeg
1 tsp ginger
1/4 tsp cloves
DIRECTIONS
Cut the meat into 1/2 inch squares. Melt the leaf lard. Season with salt, pepper, quatre epices. Add the meat to the leaf lard and cook on low for 3 hours, stirring often with a wooden spoon.
Drain the fat. Use a potato masher to crush the meat and place it back in the pan. Cook the meat again for just a few minutes, adjusting the seasoning if necessary.
Put the warm rillettes in glass jars and let cool. Keep in a cool and dry place without any light, up to six months. Enjoy at room temperature on sliced baguette.
SOURCE
A FRENCHMAN! Merci beaucoup to my friend Cecile's husband, Sebastien.
Yield: 24 servings of 2 tbsp each (makes three half-pint jars)
Nutrition: 216 calories, 0 carbs per serving
INGREDIENTS
1 pound pork shoulder
1 pound pork belly
2 pounds leaf lard
18g salt
10g white pepper
7g quatre epices
For the quatre epices:
1 tbsp white pepper
1 tsp nutmeg
1 tsp ginger
1/4 tsp cloves
DIRECTIONS
Cut the meat into 1/2 inch squares. Melt the leaf lard. Season with salt, pepper, quatre epices. Add the meat to the leaf lard and cook on low for 3 hours, stirring often with a wooden spoon.
Drain the fat. Use a potato masher to crush the meat and place it back in the pan. Cook the meat again for just a few minutes, adjusting the seasoning if necessary.
Put the warm rillettes in glass jars and let cool. Keep in a cool and dry place without any light, up to six months. Enjoy at room temperature on sliced baguette.
SOURCE
A FRENCHMAN! Merci beaucoup to my friend Cecile's husband, Sebastien.
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