PORK RILLETTES
2 ½ to 3 cups
Here, a rich cut of pork is cooked until tender, shredded, and then whipped with some of the cooking liquid into a delicious spread. For a similar, quicker result, see Deviled Ham.
Cut into 1 ½-inch cubes:
- 2 pounds fatty pork shoulder or pork belly, or 1 ½ pounds lean pork shoulder or leg roast plus 8 ounces diced fatback
Place in a large saucepan or Dutch oven along with:
- Stock or water to barely cover
- 1 ½ tablespoons salt
- 1 teaspoon black peppercorns
- 5 whole cloves
- 5 allspice berries
- 3 sprigs thyme
- 1 bay leaf
Bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until the meat is fall-apart tender, about 3 hours.
Transfer the cubes of pork to a bowl and strain the fat and cooking liquid into a measuring cup. When the pieces have cooled somewhat, shred them with a fork and mix vigorously with a wooden spoon, adding a bit of the cooking liquid so that the mixture resembles a chunky spread. Sample the mixture and season to taste with:
- Salt and black or white pepper
Pack the mixture into ramekins or crocks and transfer to the refrigerator. At this point you can simply cover or wrap the ramekins, but it is traditional to “seal” them with a layer of:
- (Rendered lard or duck fat)
Let the rillettes sit overnight in the refrigerator before serving; they will keep refrigerated for up to 1 week or frozen in sealed bags for up to 3 months. Let come to room temperature before serving with:
- Sliced baguette or crackers, pickles, and whole-grain mustard