{"id":2993,"date":"2015-07-19T02:59:53","date_gmt":"2015-07-19T02:59:53","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=2993"},"modified":"2015-09-07T04:25:52","modified_gmt":"2015-09-07T04:25:52","slug":"herbed-pork-rillettes","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2993","title":{"rendered":"HERBED PORK RILLETTES"},"content":{"rendered":"

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Rillettes of Pork. \u00a0 The name sound like something you would like to take on a picnic? \u00a0 You know – one of those picnics where you spread heavy blankets and soft cushions over fragrant grass. \u00a0 Throw a checked tablecloth down.\u00a0 Unload crystal wine glasses, linen napkins and heavy silver from an ancient picnic basket.\u00a0 You open a terrine of\u00a0 rillettes of pork.\u00a0 Smear it generously on crusty bread.\u00a0\u00a0 Add some sharp, sweet gherkins.\u00a0 Open a bottle of good red wine. Utter Bliss.<\/p>\n

Rillettes of pork is a type of French pate famous around the Loire.\u00a0 It’s sold everywhere in charcuteries and I even spotted it in a supermarket.\u00a0 The ingredients are very basic – Boston butt and pork fat.\u00a0These are the two main ingredients of divine pate the English call “potted meat”. If you can find a good butcher shop selling organic pork and organic pork fat that is the best way to go.\u00a0 If that is not possible buy a very fatty Boston butt\u00a0 and use fat cut from the meat.\u00a0 You also can use fresh pork belly.\u00a0 Since we raise our own pork I used the”fat back” in this recipe.<\/p>\n

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Chunks of pork and fat are braised slowly until the moisture evaporates the meat is fork tender.\u00a0 The meat and fat is mashed and packed into a terrine or small ramekins. \u00a0 The layer of fat on the top of the terrine has been simmered with the meat and is utterly delicious.\u00a0 To me the best part of rillettes. \u00a0 There is a little back and forth\u00a0 into the refrigerator but the recipe is easy.\u00a0 Most of the time spent is the slow simmering of the meat so do plan to make this when you can pop back into the kitchen and keep an eye on things.\u00a0 The rillettes will keep, well wrapped, in the refrigerator for 2 weeks.\u00a0 You can also freeze rillettes.<\/p>\n

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HERBED PORK RILLETTES<\/div>\n
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Recipe Type<\/span>: appetizer<\/span><\/div>\n
Cuisine: French<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: