Slow cooker pork rilettes
Discussion
Inspired by the slow-cooked 'pulled pork' recipes, rather than moan about the unavailability in the UK of my favourite French delicacy, I've decided to have a crack myself.
The raw ingredients (I was concerned the belly pork might not be fatty enough):
Apparently not - there's lots of fat rendering out:
It's 'doing' in the slow-cooker as we speak, and I'll leave it overnight, before shredding the meat and potting it in the morning.
The smells are intoxicating.
The raw ingredients (I was concerned the belly pork might not be fatty enough):
Apparently not - there's lots of fat rendering out:
It's 'doing' in the slow-cooker as we speak, and I'll leave it overnight, before shredding the meat and potting it in the morning.
The smells are intoxicating.
Not sure really. They were OK, but not amazing. Maybe the problem was that I think they were "N. 1 Prix" or some other cheap brand but even eaten on a fresh baguette with cornichons while sitting in a vineyard in Epernay it really wasn't that inspiring. Maybe I'll give them another try when I'm next over there with a better quality version from the local butcher.
Mobile Chicane said:
smack said:
Mmmmm pork.... Looks good! Ah, and the LC frypan I asked about a while back 
That little 20" LC frypan is the best pan I have ever owned. Really. It's officially an omelette pan but will do 1 or 2 people for most things.How did you rilettes come out?
smack said:
Mobile Chicane said:
smack said:
Mmmmm pork.... Looks good! Ah, and the LC frypan I asked about a while back
That little 20" LC frypan is the best pan I have ever owned. Really. It's officially an omelette pan but will do 1 or 2 people for most things.How did you rilettes come out?
OK then!
The potting:
All I've done is lift the meat out of the slow cooker and shred it, discarding the skin while retaining the cooking juices (and fat).
The meat was then loosely piled into mini cocottes, the cooking juices poured over, and the cocottes lidded and refridgerated.
Mmmm... the eating:
Tastier than the tastiest tasty thing.
The recipe:
750g fatty pork belly
Wineglass of red/white wine
Wineglass of water
1 teaspoon sea salt
1/2 teaspoon black pepper
Good pinch dried thyme leaves
Bay leaf
Tablespoon goose fat
Slice the pork belly into inch thick slices and fry in the goose fat in as deep a casserole as possible (it spits).
Wedge the slices into the slow cooker, skin side down to help with fat rendering, and add the other ingredients.
Cook on low for 10 hours.
Remove the meat, shred, pot and refridgerate as above.
Devour.
Under a layer of fat, rilettes will allegedly keep for months in the fridge - if it lasts that long.
The potting:
All I've done is lift the meat out of the slow cooker and shred it, discarding the skin while retaining the cooking juices (and fat).
The meat was then loosely piled into mini cocottes, the cooking juices poured over, and the cocottes lidded and refridgerated.
Mmmm... the eating:
Tastier than the tastiest tasty thing.
The recipe:
750g fatty pork belly
Wineglass of red/white wine
Wineglass of water
1 teaspoon sea salt
1/2 teaspoon black pepper
Good pinch dried thyme leaves
Bay leaf
Tablespoon goose fat
Slice the pork belly into inch thick slices and fry in the goose fat in as deep a casserole as possible (it spits).
Wedge the slices into the slow cooker, skin side down to help with fat rendering, and add the other ingredients.
Cook on low for 10 hours.
Remove the meat, shred, pot and refridgerate as above.
Devour.
Under a layer of fat, rilettes will allegedly keep for months in the fridge - if it lasts that long.
A foodie friend came over last night and between us we finished off the last pot on a loaf of French bread - plus 3 bottles of red wine - doh! My head!
He thinks my rilettes is good enough to sell at the posh butcher in Dorking - something I shall investigate.
Incidentally a quick jaunt to Chavsda finds 750g of the 'Smart Price' (ie. fattiest and best for rilettes) pork belly for sale at just £1.60.
Worth an experiment even if you think you'll hate it. I promise you won't. Roast pork is my least favourite meat, but spread on crusty bread in the society of a crunchy cornichon, rilettes is the last word in porky goodness.
He thinks my rilettes is good enough to sell at the posh butcher in Dorking - something I shall investigate.
Incidentally a quick jaunt to Chavsda finds 750g of the 'Smart Price' (ie. fattiest and best for rilettes) pork belly for sale at just £1.60.
Worth an experiment even if you think you'll hate it. I promise you won't. Roast pork is my least favourite meat, but spread on crusty bread in the society of a crunchy cornichon, rilettes is the last word in porky goodness.
Mobile Chicane said:
Henry Hawthorne said:
Do you have to use a slowcooker?
On very low in the oven will work fine, but a slow cooker is the lowest cost / easiest way of doing it.The thing was only £11.97 to buy, and I've used it a lot.
May give this a try next week.Henry Hawthorne said:
Mobile Chicane said:
Henry Hawthorne said:
Do you have to use a slowcooker?
On very low in the oven will work fine, but a slow cooker is the lowest cost / easiest way of doing it.The thing was only £11.97 to buy, and I've used it a lot.
May give this a try next week.Mobile Chicane said:
Henry Hawthorne said:
Mobile Chicane said:
Henry Hawthorne said:
Do you have to use a slowcooker?
On very low in the oven will work fine, but a slow cooker is the lowest cost / easiest way of doing it.The thing was only £11.97 to buy, and I've used it a lot.
May give this a try next week.
Thanks MC, very helpful as always!Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff