Rillettes de porc

Delight in the traditional flavors of France with this authentic recipe for Rillettes de Porc. Slowly cooked in rich duck fat and aromatic herbs, the pork shoulder transforms into a delectable spread, perfect for sharing with friends and family. Pair it with toasted baguette slices and a refreshing light beer to elevate your aperitif experience.

Ingredients

🥩 1.2 kg Pork shoulder, from Quebec
🥓 600g Pork fat, lardo
🧅 1 medium White onion, diced
🧄 10-15 whole Garlic cloves
🍃 2-3 Bay leaves
🌿 Several sprigs of Thyme
🧂 10g Salt
🌶️ 6g Cracked black pepper, Les Soeurs en Vrac
🍷 0.5 liter Dry white wine
🦆 900g Rendered duck fat, La Brome, 3 containers of 300g each
💧 1 liter Water
🥖 1 Baguette, sliced for croutons
🍺 Light-colored Beer

Instructions

1- Prepare the Base:

• Dice the onion into medium pieces.
• Add diced onions and whole garlic cloves to the white enamel Dutch oven.

2- Layer the Pork:

• Place 600g pork fat slabs at the bottom of the Dutch oven.
• Set the pork shoulder on top.
• Add bay leaves and thyme sprigs, then surround with the remaining pork fat.

3- Season and Moisten:

• Generously season with salt and cracked black pepper.
• Pour the dry white wine over the mixture.
• Add the rendered duck fat (900g) from La Brome containers.

4- Initial Simmer:

• Place the Dutch oven over high heat.
• Once boiling, reduce to a simmer, cover, and cook for 90 minutes.

5- Separate and Reduce:

• After simmering, remove bay leaves and thyme.
• Use tongs to transfer pork and fat to a metal colander over a bowl.

6- Adjust Bouillon:

• Add 1 liter of water to the pot.
• Mix with the reduced bouillon.

7- Dice and Combine:

• Chop the cooked pork fat into small pieces on a cutting board.
• Add to the pot.
• Dice the pork shoulder similarly and add it in.

8- Final Simmer:

• Return the pot to high heat, boil, and set a timer for 30 minutes, stirring occasionally.

9- Mash Rillettes:

• Turn off the heat and use a potato masher to achieve a coarse spreadable consistency.

10- Moisten and Cool:
- If dry, add some reserved cooking liquid back into the mixture.

11- Store Bouillon:
- Store excess bouillon in clean La Brome containers for future use.

12- Prepare Croutons:
- Slice the baguette into 9 rounds.
- Broil slices on a round pizza pan until golden on both sides.

13- Serve Immediately:
- Use an ice cream scoop to portion rillettes onto toasted croutons.
- Arrange on a serving plate, serve with chilled beer.

14- Store Remaining Rillettes:
- Fill an orange terrine dish with remaining rillettes, press firmly to remove air bubbles.
- Refrigerate to set overnight.

Prep Time: 30-40 minutes
Cook Time: 2 hours
Resting Time: Several hours or overnight
Total Time: Approximately 3-4 hours
Servings: Approx. 45 (40g per serving)
Calories: ~359 kcal per serving
Proteins: ~4.4g per serving
Fats: ~37.3g per serving
Carbohydrates: ~0.3g per serving
Equipment:

• Wooden Cutting board
• Chef's knife with white handle
• White and Blue enamel Dutch ovens, suggested brands: Le Creuset or Staub
• Metal tongs
• Digital kitchen timer
• Metal strainer/colander
• Metal bowl
• Metal potato masher
• Stainless steel mixing bowl
• Silicone spatula with yellow head and red handle
• Metal ladle
• Plastic food storage containers, Brand: La Brome
• Orange enamel terrine dish, suggested brands: Le Creuset or Staub
• Round aluminum pizza pan/baking sheet
• Serrated bread knife with black handle
• White serving plate with blue geometric pattern
• Metal ice cream scoop
• Frosted small shot glasses/mini mugs
• Metal service bell

Cooking Tips:

• Press rillettes firmly in the terrine dish to avoid air bubbles, which helps preservation.
• Use the reserved cooking liquid to control the moisture of your rillettes.
• For perfect croutons, watch closely under the broiler to prevent burning.

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Chef Michel Dumas: https://www.youtube.com/@ChefMichelDumas

#chefmicheldumas

Rillettes de Porc