Pork Rillettes Recipe
This is a classic preserved pork dish that is melt in your mouth tender and deliciously flavored. Serve with baguette slices, cornichons, and pickled vegetables.
- 2 lb. piece of skinless and boneless lean pork belly, cut into 1" chunks
- 8 oz. pork back fat, cut into 1" chunks
- 10 peppercorns, lightly crushed
- 8 juniper berries, lightly crushed
- 2 whole allspice, lightly crushed
- 1 bay leaf, torn in half
- 2 sprigs fresh thyme
- 3 cloves of garlic, peeled and crushed
- 1 tsp. salt
- 4 oz. dry white wine
- Preheat oven to 275° F.
- Combine all of the ingredients in an ovenproof pot, tightly cover and place in the oven.
- Bake for 4 hours stirring once or twice, until the pork is extremely tender.
- Strain the liquid from the pork into a bowl and allow it to cool.
- Place the pork in a different bowl and shred it finely with two forks.
- Remove any visible pieces of the herbs and spices and taste the pork. Add more salt and freshly ground pepper if needed.
- Pack the pork tightly into individual small ramekins or into one deep dish and pour the strained liquid on top. Once cooled the fat will rise to the top and form a protective layer.
- Cover with plastic wrap and refrigerate for at least a day.
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