...Rillette de Porc

The first time we had rillette was at Aux Lyonnais in Paris two summers ago.  Darrin calls it "spreadable bacon" and it's as good as it sounds.  This is something you can make and keep in the fridge until it's time for a snack, appetizer or even to impress your friends at your next dinner party.  The texture is not quite as firm as a terrine but not as soft as a pate.  It can be spread over warm crusty bread or crostini.  It reminds me of a very unctuous pulled pork.  It's also super easy to make, not to mention affordable, compared to what it would cost at a restaurant.   

Ingredients (2 jars)

-2 lbs pork belly
-3 tbsp chopped sage
-2 tbsp rosemary
-2 tbsp salt
-1 tbsp nutmeg
-2 sterilized glass jars


1.  Remove rind from the pork belly, leaving as much fat on the meat as possible.  Then cut it into 1" cubes.

2.  Transfer pork into a heavy bottomed pot and add remaining herbs and seasonings.  Add 2/3 cup of water and mix.

3.  Place pot in a 220 degree Farenheit oven for 8 hours.  (You can do this overnight)

4.  Sterilize two glass jars and utensils (2 forks and slotted spoon) in boiling water.

5.  Use the slotted spoon to transfer pork into a bowl and shred. ** Place shredded pork into sterilized jars and cover with the pork fat left in the pot. 

                         **We chose to shred half and leave the other half as cubes.

 6.  Cool jars in the fridge.  When the fat has solidified, you can smear the rillette over toasted bread and it will melt into the nooks and crannies. 



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