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Suggest a better description1. Combine 1 tablespoon thyme, 2 teaspoons salt, and 2 teaspoons pepper in large bowl. Add pork and toss to coat. Cover and refrigerate for 12 to 24 hours.
2. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion and celery and cook until softened and lightly browned, 5 to 7 minutes. Stir in wine, bring to simmer, and cook until almost completely evaporated, 6 to 8 minutes. Stir in broth and bring to simmer.
3. Pat pork dry with paper towels. Add pork and bay leaves to Dutch Oven and return to simmer. Cover, tyransfer pot to oven, and cook until pork is tender and falls apart when prodded with fork, about 2 hours. Transfer pork to large plate and let cool to room temperature, about 30 minutes. Strain braising liquid through fine-mesh strainer into fat separator. Measure out and reserve 1/4 cup of liquid from fat separator; discard remaining liquid and fat.
4. Meanwhile, melt 1 tablespoon butter in 10-inch skillet over medium heat. Add shallots and cook until softened, about 5 minutes. Stir in remaining 2 teaspoons thyme and cook until fragrant, about 30 seconds. Let cool to room temperature.
5. Using stand mixer fitted with paddle, mix cooled pork, reserved braising liquid, cooled shallot mixture, 8 tablespoons melted butter, chives, and parsley on low speed until meat shreds and mixture is cohesive, 1 to 2 minutes. Season with salt and pepper to taste.
6. Spoon rillettes into four 8-ounce ramekins and smooth tops. Refrigerate until completely chilled and set, about 1 hour. Top chillled ramekins evenly with remaining 8 tablespoons melted butter to seal and return to refrigerator to set, about 1 hour. Bring to room temperature and stir in butter cap before serving. Sealed pork rillettes can be wrapped tightly and refrigerated for up to 2 weeks.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 154 | ||
Calories from Fat: 144 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 24.4mg | 7 % | |
Sodium 145.6mg | 5 % | |
Potassium 48.2mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.7g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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