Rillettes de Porc

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Rillettes de Porc

Postby grisell » Tue Jan 18, 2011 1:01 pm

I made these for the first time. They are ok, but a little too bland and fatty in my opinion. I cubed loin and belly, fried in lard, added a little Port wine and water and a muslin bag with garlic, juniper berries, peppercorns and bay leaf. Cooked in the oven for 4 hours, then added salt, Quatre-épices and chopped onion. Cooked for one hour more and scooped into small cocottes. Let cool and poured a little melted lard on top.

Maybe they need to mature for a few days? Or does anyone here have a decent recipe?

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Postby Ryan C » Tue Jan 18, 2011 8:25 pm

Forget the lard Andre,

no need to cube and fry the pork either. best to use belly and cook covered on a low heat in the oven for four or five hours (longer if you can be bothered). Duck or goose fat works best when putting into your dish and use the same or clarified butter to seal the top. taste improves the longer you leave it in the fridge. look up recipes for duck confit and follow a similar method to make rilletes. My friend makes a lot of these and he refuses to eat them until after their first birthday (yes, at least one whole year in the fridge :shock: :shock: )
I'll try to remember to post a recipe for you when I get back home later in the week.

All the best

Ryan
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Postby wheels » Tue Jan 18, 2011 8:33 pm

Don't you, in effect, poach the meat in fat?

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Postby Ryan C » Tue Jan 18, 2011 8:39 pm

Don't you, in effect, poach the meat in fat?

Phil


You sure do.

I'm sure he'll find that if he uses a nice fatty piece of belly and an oven dish that is quite a snug fit, then the fat will render down and give this effect. (my mouth is watering thinking about it :lol: )
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Postby grisell » Sun Jan 23, 2011 4:02 pm

Thanks for all the good advice! :D Now, a few days later, they taste much better. It's soon time to make a new batch.
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Postby schlafsack » Mon Jan 24, 2011 1:07 pm

How long should they keep under fat? I've found some that I forgot about at the back of the fridge, they are around 3 months old.
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Postby kimgary » Mon Jan 24, 2011 8:55 pm

Floyds recipe.

1kg shoulder of pork, diced
750g fresh pork fat, diced
75g salt
15g pepper.

put the meat and fat into a heavy pan and cook gently for about 4 hours.

When the pieces of meat are very well cooked, but not burned or brown, pour off the fat and reserve.

Shred the meat with using 2 forks, add lots of salt and pepper.

Put the shredded meat into glass jars and allow to cool.

Melt the reserved fat and cover the meat with it, cool again, then seal jars.

He also states that Picled Cherries go very well with this dish.

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Gazza.
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Postby grisell » Mon Jan 24, 2011 9:00 pm

schlafsack wrote:How long should they keep under fat? I've found some that I forgot about at the back of the fridge, they are around 3 months old.


I don't know. After one week they taste delicious.
André

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Postby grisell » Mon Jan 24, 2011 9:04 pm

Your method, kimgary, seems more logical. I will try something similar next time. What seasoning do you use? Only pepper, no garlic or wine? I don't like the sweet stuff like cherries.
André

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Postby grisell » Mon Jan 24, 2011 9:05 pm

Quite a lot of salt, though. 75 g seems a lot. Have you tried it?
André

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Postby kimgary » Mon Jan 24, 2011 9:05 pm

Hi Schlafsack

If properly salt cured first it should last 6 months in fridge, it can also be recooked after 6 months and then stored for a further 6 months.

For best taste it should be consumed between 3 and 5 months.

If not salt cured properly to begin with then shelf life 1 month.

I have taken this from notes I took from a Chefy internet site some time again.

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Postby quietwatersfarm » Mon Jan 24, 2011 9:19 pm

Here is the recipe we use which is based on one that I first got from Stephane Reynaud.

200g Clean back fat or homemade Lard
500ml Sauvignon Blanc
2 Finely chopped Onions
1 Large sprig of fresh Rosemary
2 Bay leaves
1 Kg Lean Leg Meat (Diced)
250g Well smoked Belly (Diced)

Salt and pepper

Gently heat the fat, with wine and herbs until it has melted.

Add meat and slowly cook over a gentle heat for around 4 hours or until the meat completely breaks up.

Remove all of the meat from the fat, put in a mixing bowl and discard the herbs then add plenty of salt and pepper whilst mixing.

Press the Rilletes into ramekins (or whatever you use) and then seal with some of the reserved melted fat.

Ensure it is eaten on warm crusty bread :D
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Postby grisell » Mon Jan 24, 2011 9:36 pm

quietwatersfarm wrote:
[---]
Ensure it is eaten on warm crusty bread :D


Completely right. Some cornichons too. A better treat is hard to imagine. Some currant jelly if you like it sweeter... :drool:
André

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