| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
16 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Lean pork |
| 2 |
lb |
Fatty pork |
| 5 |
ts |
Salt |
| 2 |
ts |
Pepper |
| 1 |
pn |
Nutmeg |
| 1/2 |
ts |
Allspice |
| 1 |
pn |
Dried thyme |
| 2 |
|
Bay leaves |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
Cut 3 1/2 pounds of lean pork, can include some bones, and 2 pounds of
fatty pork into 2 inch cubes and transfer them to large casserole. Add the
salt, pepper, nutmeg, allspice, dried thyme, bay leaves, and water. Bring
the water slowly to a boil, stirring constantly, cover tightly and cook in
a 300 degree oven for 4 to 5 hours or until all the fat has melted and is
clear. The rillettes should cook slowly and never boil. As liquid
evaporates, add more water gradually to prevent the meat from sticking.
Drain pork and discard bay leaves. Reserve fat. Shred meat with two forks,
discarding bones. Add the fat and mix it with meat. Taste for seasoning.
Transfer rillettes to a stone crock, cover with more fat, and then plastic
wrap. Chill the rillettes for at least 2 days before serving. Sealed like
this the rillettes can be kept for up to 2 weeks.
Yield: 16 to 18 snacks TASTE SHOW #TS4905
Recipe by: Anne Willan, Regional French Cooking
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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