Rillettes de porc. Rillettes are best eaten a few days later after the flavors have had time to meld but are also delicious eaten right away. Taste and season with salt and pepper if you like (keep in mind that the colder you serve the rillettes, the less salty they will taste). Pack the rillettes into a mason jar or another container and refrigerate (covered tightly, they will keep for at least a week).
To make this rich French terrine, cooks and charcutiers (porkbutchers) from the Sarthe department start by cubing and salting the pork meat - generally pork belly, lean raw ham and lard.
Spread rillettes on toasted baguette, sprinkle lightly with freshly cracked black pepper and salt for a quick, easy appetizer.
For a bold flavor or gourmet appetizer spread the toasts with fig jam; the sweet jam and pork work so well together.
You can have Rillettes de porc using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Rillettes de porc
- It's 750 g of saindoux.
- You need 1.7 kg of poitrine de porc.
- You need 1 kg of sauté de porc.
- Prepare 560 g of barde.
- You need l of vin blanc sec.
- It's 1 of tête de gousse d'ail.
- It's 1 of oignon piqué de 3 clous de girofle.
- It's of thym.
- You need of laurier.
Rillettes made from fatty fish like salmon or tuna have the added advantage of being far quicker to prepare than the traditional variety. For salmon rillettes, it is common practice to finely chop a combination of freshly cooked and cooled salmon and a bit of smoked salmon and stir it into butter and a variety of spices and aromatics. Serve with sourdough toast, cornichons and a few bitter leaves (such as curly endive, rocket and radicchio), in a sharp mustardy dressing. This is famous around the Loire district of France and sold everywhere in charcuteries - sometimes in thick chunks from a large terrine or packed into little pots.
Rillettes de porc instructions
- Faites fondre 750g de saindoux dans une marmite..
- Coupez en morceaux 1.7kg de poitrine de porc, 1kg de sauté de porc et 560g de barde. Plongez les morceaux de viandes dedans avec 1l de vin blanc sec, du thym, du laurier, 1 oignon piqué de 3 clous de girofle et 1 tête de gousse d'ail. Comptez une cuisson d'environ 4 heures. 30 minutes avant la fin ajoutez 16g de Gros Sel aromatisé Bio Mélange du diable Soléou et 16g de poivre..
- En fin de cuisson, effilochez la viande en retirant les gros morceaux de gras. (attention c'est très chaud)..
- Mettez en pots immédiatement en recouvrant le dessus d'une couche de gras. Stérilisez 1h30 à 100°C..
I would recommend this for anyone who doesn't like liver pâtés. Pork rillettes (aka rillettes de porc) are an hors d'oeuvres quality spread made from shredded pork blended with seasonings and flavorful pork fat. Rillettes have a rougher consistency than pates or mousses. These rillettes have been made from antibiotic & hormone free pork fed natural feed (no animal by-products). The meat is shredded and packed into sterile containers covered in fat.
