Rillette, rhymes with Collette
Jul. 6th, 2025 08:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Rillettes... For Science!
I thought I had made this recipe before, but if so I can't find it. So I'm treating it as new.
"It gets right to the heart of what's good: pork, pork fat, salt, pepper, and time."
2 lbs pork belly, in 2" cubes
1 lb pork shoulder, ditto
6 cloves garlic, sliced (Ha! I used... more.)
1 onion, sliced
4 bay leaves
4 sprigs fresh thyme
(I added: handful tarragon)
1 1/2 tsp whole peppercorns
3/8 cup water
grind of salt to taste
melted lard or duck fat (I usually use duck fat, because duck fat, but we were out so I used lard.)
In the CultPot, combine the water, herbs, pork, onion, garlic, and peppercorns. Close the lid and cook on high pressure for 30 minutes. Let sit for 10-15 minutes, then release any remaining pressure.
Strain the pork with a wire strainer, reserving the fat/liquid. Discard the bay leaves. Shred the pork with two forks - you want shreds, not mush. Mix in some salt to taste. Add a bit of broth back as needed to keep the meat moist (keep any leftover broth for future use). Divide the meat into ramekins, tamping down. Pour the melted fat over each in a thin layer, enough to cover the meat. Cover with freezer paper and chill in the fridge for a few days. This is the hardest part of the recipe because it's real good. Just know that it only gets better as these flavors marry up in the fridge.
To serve, bring a ramekin to room temperature and serve with baguette rounds and cornichons. Rillettes will keep in the fridge for up to a month. (We vac-seal and freeze the remainder for future eating.)
What worked: Rillettes are always good. Using the CultPot reduces the standard cooking time from 6 hours.
What didn't: The pork belly I got had its skin, and that doesn't soften and shred - so there were little bits of yummy rind. Not a problem, but not shreds the way rillettes are supposed to be. It was not quite as creamy as I expected - I probably didn't add enough broth back.
Will I make it again? This is one of our occasional go-tos in the summer.
I thought I had made this recipe before, but if so I can't find it. So I'm treating it as new.
"It gets right to the heart of what's good: pork, pork fat, salt, pepper, and time."
2 lbs pork belly, in 2" cubes
1 lb pork shoulder, ditto
6 cloves garlic, sliced (Ha! I used... more.)
1 onion, sliced
4 bay leaves
4 sprigs fresh thyme
(I added: handful tarragon)
1 1/2 tsp whole peppercorns
3/8 cup water
grind of salt to taste
melted lard or duck fat (I usually use duck fat, because duck fat, but we were out so I used lard.)
In the CultPot, combine the water, herbs, pork, onion, garlic, and peppercorns. Close the lid and cook on high pressure for 30 minutes. Let sit for 10-15 minutes, then release any remaining pressure.
Strain the pork with a wire strainer, reserving the fat/liquid. Discard the bay leaves. Shred the pork with two forks - you want shreds, not mush. Mix in some salt to taste. Add a bit of broth back as needed to keep the meat moist (keep any leftover broth for future use). Divide the meat into ramekins, tamping down. Pour the melted fat over each in a thin layer, enough to cover the meat. Cover with freezer paper and chill in the fridge for a few days. This is the hardest part of the recipe because it's real good. Just know that it only gets better as these flavors marry up in the fridge.
To serve, bring a ramekin to room temperature and serve with baguette rounds and cornichons. Rillettes will keep in the fridge for up to a month. (We vac-seal and freeze the remainder for future eating.)
What worked: Rillettes are always good. Using the CultPot reduces the standard cooking time from 6 hours.
What didn't: The pork belly I got had its skin, and that doesn't soften and shred - so there were little bits of yummy rind. Not a problem, but not shreds the way rillettes are supposed to be. It was not quite as creamy as I expected - I probably didn't add enough broth back.
Will I make it again? This is one of our occasional go-tos in the summer.
