Pork Rillettes
This dish—an adaptation of an Anne Willan recipe I used to make at the Soho Charcuterie—is what my dad most often requested when I came home to visit. Rillettes are a classic French preparation similar to pâté that are made by slow-cooking fatty meat until it falls apart, packing the meat in the rendered fat, and allowing it to congeal. The resulting rough spread pairs elegantly with Rosemary Cheese Crackers (page 8) or Cornbread Toasts (page 18), grainy mustard, and pickles. The most important thing to keep in mind is that rillettes need to cook very slowly at a low, steady temperature, so make sure the cooking liquid doesn’t boil once you put the dish in the oven.
Recipe information
Yield
serves 10 to 12 as a first course or hors d¿oeuvre
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Rinse the pork, pat dry, and cut into 2-inch cubes. Place the meat, along with the bone, in a large, deep ovenproof skillet or Dutch oven. Add the thyme, rosemary, salt, bay leaves, peppercorns, juniper, and nutmeg. Add the water, place over medium-high heat, and bring to a low boil, stirring occasionally.
Step 3
Cover tightly and transfer to the oven to cook for 3 1/2 to 4 hours, until the fat is rendered and clear and the pork is fork-tender (see Know-how, page 172). You may need to add more water after 2 1/2 to 3 hours to prevent the pork from sticking.
Step 4
Remove from the oven and cool slightly. Drain the pork, reserving the fat and discarding the bone, bay leaves, and thyme and rosemary sprigs. Shred the meat with two forks and add most of the fat, reserving about 1/4 cup. Mix well and season to taste with salt and pepper. Pack the pork mixture into small ramekins or glass jars, seal tightly, and refrigerate for several days before serving. To keep for up to 2 weeks, seal the containers with a layer of the remaining melted fat and store in the refrigerator. Serve cold or at room temperature with toast points or crostini (see Know-how, page 19).
