Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/2 lb pork belly, cut into 1-inch cubes
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp black pepper
- 1 tsp salt
- 1 cup pork or chicken stock
- 1/2 cup white wine
- 2 bay leaves
- 1/4 cup chopped parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Food processor or immersion blender
- Ramekins or jars for serving
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, combine pork shoulder, pork belly, garlic, shallots, thyme, rosemary, black pepper, and salt.
3. Pour in pork or chicken stock and white wine. Add bay leaves.
4. Cover and cook in the oven for 3-4 hours, until the pork is tender and easily falls apart.
5. Remove from the oven and let cool slightly.
6. Remove the bay leaves and discard.
7. Using a slotted spoon, transfer the pork to a food processor or use an immersion blender to shred the pork.
8. Add the chopped parsley and mix well.
9. Spoon the pork mixture into ramekins or jars, pressing down firmly to remove any air pockets.
10. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe makes about 4-6 servings.
Nutritional information:
Calories: 450
Total fat: 35g
Saturated fat: 13g
Cholesterol: 120mg
Sodium: 600mg
Total carbohydrates: 4g
Dietary fiber: 1g
Protein: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Pork belly can be substituted with bacon or pancetta.
- White wine can be substituted with apple cider vinegar or chicken broth.
Variations:
- Add chopped dried apricots or cranberries for a sweet and savory twist.
- Substitute the herbs with your favorite blend, such as Italian seasoning or Herbes de Provence.
- Add a splash of cognac or brandy for a richer flavor.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Make sure to press down the pork mixture firmly into the ramekins or jars to remove any air pockets.
- Serve with crusty bread, cornichons, and Dijon mustard for a classic French pairing.
Storage instructions:
- Pork rillettes can be stored in the refrigerator for up to 1 week.
- To freeze, transfer the rillettes to an airtight container and freeze for up to 3 months.
Reheating instructions:
- Remove from the refrigerator and let sit at room temperature for 30 minutes.
- Serve cold or at room temperature.
Presentation ideas:
- Garnish with chopped parsley or chives.
- Serve in small ramekins or jars for an elegant presentation.
- Serve with sliced baguette or crackers.
Pairings:
- Serve with a light-bodied red wine, such as Pinot Noir or Beaujolais.
- Pair with a crisp white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Serve with a simple green salad dressed with a vinaigrette.
- Roasted vegetables, such as carrots or Brussels sprouts, make a great side dish.
Troubleshooting advice:
- If the pork is tough, it may need to cook longer in the oven.
- If the rillettes are too dry, add a splash of chicken broth or white wine to moisten.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store the rillettes in the refrigerator and discard if it smells or looks off.
Food history:
- Rillettes originated in France and were traditionally made with pork or goose.
- The name "rillettes" comes from the French word "rille," which means to shred.
Flavor profiles:
- Pork rillettes are rich and savory, with a slightly sweet and herbal flavor.
Serving suggestions:
- Serve as an appetizer or snack with crusty bread or crackers.
- Use as a spread on sandwiches or crostini.
- Serve alongside a cheese board for a decadent charcuterie platter.
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Region: French