Rillettes (Anthony Bourdain at Les Halles) |
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Prep Time: 4320 Minutes Cook Time: 360 Minutes |
Ready In: 4680 Minutes Servings: 4 |
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I quote Anthony Bourdain Jesus this dish is easy. A kind of pate like dish. Smear on toasted baguette croutons, have a cocktail and let the party begin...this is a WONDERFUL appetizer!! Ingredients:
2 lbs pork belly, cut into 2 in cubes (5 cm) |
1 lb pork shoulder, cut into 2 in cubes (5cm) |
4 cups water |
1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret) |
1 teaspoon salt |
1 pinch black pepper |
1 lb pork fat, cut into thin slices |
Directions:
1. Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
2. After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
3. Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)
4. Shovel some still warm pork into your mouth - you know you want to.
5. Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
6. Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!
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