Anthony Bourdain’s Les Halles Cookbook, revision by James R. Kirkley, IV
2 pounds, pork belly – cut into 2-inch cubes
1 pound, pork shoulder – cut into 2-inch cubes
1 pound, pork fat – cut into thin slices
4 cups, water
1 bouquet garni
1 teaspoon, salt
pinch, black pepper
3/4 cup, Vouvray/dry white wine
- Place pork belly, pork fat, and shoulder in a heavy flat-bottomed pot.
- Add the water and the bouquet garni
- Cook over low heat, stirring occasionally for 6 hours (good use of slow cooker)
- Stir in the salt, pepper and Vouvray
- Continue cooking for approximately 1 hour
- Remove from heat and discard the bouquet garni
- Once the meat is cool enough to handle also discard any pork fat pieces, shred further is necessary
- Remember to preserve the natural filament, you want shreds not mush
- While still warm, pack into a terrine and wrap in plastic wrap (think air-tight)
- Feel free to shovel a little still-warm pork into your face
- You know you want it!
- Place in the refrigerator and let it sit for 3 days before serving. (Once wrapped, do not unwrap)
- Serve warm or room-temperature (warm at 250 degrees for 45 minutes) (I prefer warm)
- Serve with a crusty bread and cornichons
Easy and cheap to make, Rillettes is one of the great starter of all time. Smeared on a baguette and enjoy or serve as an appetizer, it sets the tone for an enjoyable, eat-with-your-hands-and-have-a good-time kind of evening. Rellettes is something you serve your friends-and people you already know you like.