FAO: MC - Rillettes recipe
Discussion
Finally managed to prise this from my FIL & UIL.
Pork belly - rind removed
White wine (or port in the UIL's case)
Pork liver
Salt, pepper, bay leaf or 2
Lard
A big cast iron pan is required if you intend to make it exactly as per the above.
Pork belly is diced, liver is left whole and both are fried off briefly in some lard.
A relatively small amount of wine is added, certainly not enough to cover the meat in the pan, bay leaf & S&P added. Lid on top and cooked long and low until the fat from the belly has rendered down. If it's not rendering out or it's a lean piece, you may need to add more lard.
Remove the liver and stick it in a kitchenaid (other brands available) mixer and mix until it's mashed but still courseish. Remove and put the rest of the pork belly & cooking juices into the mixer and mix that also.
Combine the two back into the cast iron pan and allow it to cool naturally.
The crucial part is to keep mixing the the rillettes by hand as it cools (once every couple of minutes) otherwise the fat will rise to the surface and the stuff at the bottom will dry out.
Once it's at room temperature, you can pot it and store. If you intend keeping it for any period of time, you can seal the rillettes with some additional melted lard.
Done.
I can't tell you how much nicer/smoother/richer this is with the addition of the liver.
Pork belly - rind removed
White wine (or port in the UIL's case)
Pork liver
Salt, pepper, bay leaf or 2
Lard
A big cast iron pan is required if you intend to make it exactly as per the above.
Pork belly is diced, liver is left whole and both are fried off briefly in some lard.
A relatively small amount of wine is added, certainly not enough to cover the meat in the pan, bay leaf & S&P added. Lid on top and cooked long and low until the fat from the belly has rendered down. If it's not rendering out or it's a lean piece, you may need to add more lard.
Remove the liver and stick it in a kitchenaid (other brands available) mixer and mix until it's mashed but still courseish. Remove and put the rest of the pork belly & cooking juices into the mixer and mix that also.
Combine the two back into the cast iron pan and allow it to cool naturally.
The crucial part is to keep mixing the the rillettes by hand as it cools (once every couple of minutes) otherwise the fat will rise to the surface and the stuff at the bottom will dry out.
Once it's at room temperature, you can pot it and store. If you intend keeping it for any period of time, you can seal the rillettes with some additional melted lard.
Done.
I can't tell you how much nicer/smoother/richer this is with the addition of the liver.
escargot said:
Finally managed to prise this from my FIL & UIL.
Pork belly - rind removed
White wine (or port in the UIL's case)
Pork liver
Salt, pepper, bay leaf or 2
Lard
A big cast iron pan is required if you intend to make it exactly as per the above.
Pork belly is diced, liver is left whole and both are fried off briefly in some lard.
A relatively small amount of wine is added, certainly not enough to cover the meat in the pan, bay leaf & S&P added. Lid on top and cooked long and low until the fat from the belly has rendered down. If it's not rendering out or it's a lean piece, you may need to add more lard.
Remove the liver and stick it in a kitchenaid (other brands available) mixer and mix until it's mashed but still courseish. Remove and put the rest of the pork belly & cooking juices into the mixer and mix that also.
Combine the two back into the cast iron pan and allow it to cool naturally.
The crucial part is to keep mixing the the rillettes by hand as it cools (once every couple of minutes) otherwise the fat will rise to the surface and the stuff at the bottom will dry out.
Once it's at room temperature, you can pot it and store. If you intend keeping it for any period of time, you can seal the rillettes with some additional melted lard.
Done.
I can't tell you how much nicer/smoother/richer this is with the addition of the liver.
Pork belly - rind removed
White wine (or port in the UIL's case)
Pork liver
Salt, pepper, bay leaf or 2
Lard
A big cast iron pan is required if you intend to make it exactly as per the above.
Pork belly is diced, liver is left whole and both are fried off briefly in some lard.
A relatively small amount of wine is added, certainly not enough to cover the meat in the pan, bay leaf & S&P added. Lid on top and cooked long and low until the fat from the belly has rendered down. If it's not rendering out or it's a lean piece, you may need to add more lard.
Remove the liver and stick it in a kitchenaid (other brands available) mixer and mix until it's mashed but still courseish. Remove and put the rest of the pork belly & cooking juices into the mixer and mix that also.
Combine the two back into the cast iron pan and allow it to cool naturally.
The crucial part is to keep mixing the the rillettes by hand as it cools (once every couple of minutes) otherwise the fat will rise to the surface and the stuff at the bottom will dry out.
Once it's at room temperature, you can pot it and store. If you intend keeping it for any period of time, you can seal the rillettes with some additional melted lard.
Done.
I can't tell you how much nicer/smoother/richer this is with the addition of the liver.
What are the proportions of belly v. liver?
Snaily, this looks like a belter. You are the garçon done bon Ron.
Due to the liver, it's no 'looker', but if the flavour before potting is sublime, it must be even more so spread on crusty bread in the society of a chilled bouteille with a crunchy cornichon or two...
The new squeeze (a rillettes afficionado) is coming over tomorrow to taste it. Somehow I don't think it will disappoint...
Due to the liver, it's no 'looker', but if the flavour before potting is sublime, it must be even more so spread on crusty bread in the society of a chilled bouteille with a crunchy cornichon or two...
The new squeeze (a rillettes afficionado) is coming over tomorrow to taste it. Somehow I don't think it will disappoint...
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