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https://www.lifestylefood.com.au/recipes/1681/rillettes

LifestyleFOOD.com.au

Rillettes

Yield: about 2 cups/500 ml

Ingredients

  • 2 sprigs Thyme

  • 1 Bay leaf

  • 4 peppercorns

  • 2 stems Parsley

  • 500 g pork butt

  • 500 g Pork Belly

  • 250 g Lard

  • bones pork

  • 0.5 cup white wine or water

  • 1 Garlic Clove peeled and given a whack

  • 0.75 teaspoon Salt

  • Cayenne pepper

Method

  • 1.

    Put all the ingredients in a cocotte or in a heavy-bottomed saucepan.

  • 2.

    Cover and cook very slowly for about 3 hours in a 300ºF/150ºC oven (or simmering on low heat on stovetop) until the meat is so tender it falls apart. (Check the meat at half-time. If it looks dry, add a little water.)

  • 3.

    Strain the liquid into a clean saucepan.

  • 4.

    Pluck the bones and flavourings out of the meat, and discard.

  • 5.

    Shred the meat very, very fine with two forks.

  • 6.

    Add it to the strained juices.

  • 7.

    If necessary, cook down until virtually no liquid remains, but the meat mixture is still moist and juicy.

  • 8.

    Taste and adjust the seasonings.

  • 9.

    Pack into ramekins.

  • 10.

    Cool.

  • 11.

    Cover and refrigerate for up to a week.

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