Slow cooker pork rilettes
Discussion
You really do need to add a crushed clove of garlic or two to your recipe - it does make a difference. I also tend to use a bundle of thyme which is removed after cooking rather than having the leaves left in the rilletes.
Also I would go for the tastiest pig rather than focus too much on getting a particularly fatty piece - the 'traditional' recipes for rilletes I've used (Larousse/Escoffier, Elizabeth David, Grigson) generally include some leaf/flare fat (body cavity fat)as well as the belly to ensure you've got enough extra to give a good sealing layer.
Also I would go for the tastiest pig rather than focus too much on getting a particularly fatty piece - the 'traditional' recipes for rilletes I've used (Larousse/Escoffier, Elizabeth David, Grigson) generally include some leaf/flare fat (body cavity fat)as well as the belly to ensure you've got enough extra to give a good sealing layer.
Edited by maturin23 on Saturday 20th March 21:11
^^^ I'll try a version with garlic next time. I deliberately left it out on this occasion.
The flavour of the pork was a concern, hence I fried it in goosefat, which also helps with the overall fat levels.
I've just checked Elisabeth David's recipe, and she doesn't fry the meat at all. Wrong, imho. Ordinary supermarket pork needs a bit of extra help.
The flavour of the pork was a concern, hence I fried it in goosefat, which also helps with the overall fat levels.
I've just checked Elisabeth David's recipe, and she doesn't fry the meat at all. Wrong, imho. Ordinary supermarket pork needs a bit of extra help.
I think your frying step is absolutely necessary when you're using the slow cooker.
That crucial Maillard reaction just doesn't seem to happen in the crockpot, but when using a conventional oven at low temps and long duration that caramelisation does take place. Elizabeth David's recipe works brilliantly - try it!
It's great that your making and enjoying this stuff - there's so much bolax about dietary fat that makes the whole confit-style of cooking/preservation almost taboo nowadays.
That crucial Maillard reaction just doesn't seem to happen in the crockpot, but when using a conventional oven at low temps and long duration that caramelisation does take place. Elizabeth David's recipe works brilliantly - try it!
It's great that your making and enjoying this stuff - there's so much bolax about dietary fat that makes the whole confit-style of cooking/preservation almost taboo nowadays.
Indeed. Everything in moderation, and all that.
However, for the doubters, Wikipedia says: "...by the late 20th century, [pork] lard had begun to be considered less healthy than vegetable oils (such as olive and sunflower oil) because of its high saturated fatty acid and cholesterol content. However, despite its reputation, lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight..."
I'm a big fan of animal fat for cooking. Any rustic dish is given that je ne sais quoi by the use of goose / duck / pork fat.
Chips cooked in beef dripping are out of this world.
However, for the doubters, Wikipedia says: "...by the late 20th century, [pork] lard had begun to be considered less healthy than vegetable oils (such as olive and sunflower oil) because of its high saturated fatty acid and cholesterol content. However, despite its reputation, lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight..."
I'm a big fan of animal fat for cooking. Any rustic dish is given that je ne sais quoi by the use of goose / duck / pork fat.
Chips cooked in beef dripping are out of this world.
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.
markreilly 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.
Okay, so today is the day I am attempting the rillettes. I am loosely using Elisabeth David's recipe.
So I have 800g of pork belly. I first removed the rind, then diced it into 1-2cm squares. Half a tablespoon of salt was added and then it was left to stand in the fridge overnight (not sure why but that's what the recipe said - any ideas?). I then added 2 small cloves of garlic and some herbes de provence into the middle of the pork. Some more herbes were then sprinkle over, along with some ground black pepper. This is what it looked like before being put in the oven (at 150 deg for 4 hours):
Will update with cooked pics.
So I have 800g of pork belly. I first removed the rind, then diced it into 1-2cm squares. Half a tablespoon of salt was added and then it was left to stand in the fridge overnight (not sure why but that's what the recipe said - any ideas?). I then added 2 small cloves of garlic and some herbes de provence into the middle of the pork. Some more herbes were then sprinkle over, along with some ground black pepper. This is what it looked like before being put in the oven (at 150 deg for 4 hours):
Will update with cooked pics.
Looks promising, however I'm not sure that belly is fatty enough. If you don't have enough fat from the meat to pour over to cover it when shredded, cheat and mix in some goose fat.
Or just leave it as it is for pork rillettes 'Lite'. In the modern age of refridgeration it doesn't need a layer of fat to preserve it.
Chances are it won't be hanging around for long anyway.
Or just leave it as it is for pork rillettes 'Lite'. In the modern age of refridgeration it doesn't need a layer of fat to preserve it.
Chances are it won't be hanging around for long anyway.
You were right about the amount of fat; there wasn't enough for a preserving layer and some of the meat at the top got cooked so well it went tough - not "swimming in fat and juices" as the recipe said. Here is the end result:
It was really hard to shred as the diced pork pieces were so small - I think if I were to do it again, I would use strips instead. I've only tried little bit but it tastes pretty good, will have some as a snack later.
It was really hard to shred as the diced pork pieces were so small - I think if I were to do it again, I would use strips instead. I've only tried little bit but it tastes pretty good, will have some as a snack later.
Looks tasty - and I'm sure it will be.
Shame about the fat though. The lack of fat in 'modern' meat is a real bugbear of mine. Fat is essential for flavour and - ahem - lubrication.
The French of course have had this sussed for centuries, yet here health fascism reigns. I'm amazed how people in the UK can stuff their faces with greasy fast food, cakes and chocolate, but shy away from a strip of fat on a pork chop.
Shame about the fat though. The lack of fat in 'modern' meat is a real bugbear of mine. Fat is essential for flavour and - ahem - lubrication.
The French of course have had this sussed for centuries, yet here health fascism reigns. I'm amazed how people in the UK can stuff their faces with greasy fast food, cakes and chocolate, but shy away from a strip of fat on a pork chop.
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