Rillettes

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Anthony Bourdain’s Les Halles Cookbook, revision by James R. Kirkley, IV

Serves: 12

INGREDIENTS

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

METHOD

  1. Place pork belly, pork fat, and shoulder in a heavy flat-bottomed pot.
  2. Add the water and the bouquet garni
  3. Cook over low heat, stirring occasionally for 6 hours (good use of slow cooker)
  4. Stir in the salt, pepper and Vouvray
  5. Continue cooking for approximately 1 hour
  6. Remove from heat and discard the bouquet garni
  7. Once the meat is cool enough to handle also discard any pork fat pieces, shred further is necessary
  8. Remember to preserve the natural filament, you want shreds not mush
  9. While still warm, pack into a terrine and wrap in plastic wrap (think air-tight)
  10. Feel free to shovel a little still-warm pork into your face
  11. C’com!
  12. You know you want it!
  13. Place in the refrigerator and let it sit for 3 days before serving. (Once wrapped, do not unwrap)
  14. Serve warm or room-temperature (warm at 250 degrees for 45 minutes) (I prefer warm)
  15. 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.

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