Rillettes is a traditional French dish that originated in the region of Tours. It is a type of pâté made from shredded pork or other meat that is slowly cooked in its own fat until it becomes tender and easily spreadable. Rillettes are typically served as a spread on toast or crackers, and they make a great appetizer or snack.
Ingredients:
- 2 lbs. of pork shoulder, cut into chunks
- 1/2 lb. of pork belly, cut into chunks
- 2 cloves of garlic, minced
- 1 onion, finely chopped
- 1 bay leaf
- 1 sprig of thyme
- Salt and pepper to taste
- Water
- 1 cup of pork fat, melted and strained
Instructions:
- Preheat the oven to 325°F (160°C).
- In a large oven-safe pot, combine the pork shoulder, pork belly, garlic, onion, bay leaf, thyme, salt, and pepper. Add enough water to cover the meat.
- Cover the pot with a lid and place it in the preheated oven. Cook for 3-4 hours, or until the meat is very tender and easily falls apart.
- Remove the pot from the oven and discard the bay leaf and thyme sprig. Using a slotted spoon, transfer the meat to a large bowl and shred it with two forks.
- Add the melted pork fat to the bowl and mix well until the meat is coated evenly.
- Spoon the mixture into small jars or ramekins, packing it down tightly.
- Cover the jars with plastic wrap and chill in the refrigerator for at least 4 hours, or until the rillettes are firm.
- To serve, remove the rillettes from the refrigerator and let them come to room temperature for 15-20 minutes.
- Serve the rillettes with crusty bread or crackers, along with some pickles and mustard, if desired.
Rillettes can be stored in the refrigerator for up to a week, or in the freezer for up to a month. They also make a great gift, packaged in a pretty jar with a ribbon and a tag. Enjoy!
