Pork Rillettes

Pork Rillettes

Pork RillettesRillettes of Pork is one of my favorite types of pâté.  It also happens to be one of my favorite memories of a mid- day meal while we were in Paris.  I ordered it in several different bistros (along with a carafe of white wine) in different areas around the city so I could taste the differences in each chefs preparation. It was satisfying every time.

Rillettes can be made from rabbit, duck, fish, and many other meats, but pork is my favorite (with duck close behind).  It must be my southern heritage.  Rillettes are made by braising fresh pork (I used shoulder) with mire poix, and aromatics until the meat begins to fall apart; much like pulled pork in the south.  The meat is blended up along with some of the reduced stock and some of its rendered fat until it shreds apart and begins to turn into a spreadable paste.  I do this in my Kitchen Aide with the paddle attachment.  It is then placed in jars and then more fat is poured over the top to seal and protect the meat.  It is served cold and spread over bread or crackers and often with flavorful condiments.  I really enjoy the sweet and tangy flavor of my caramelized onion jam (there is red wine vinegar in it) as well as gherkins with their sweetness and hint of spice.  This is a perfect lunch with a side of fresh greens and herbs tossed in Champagne vinaigrette or in this case a nice glass of crisp white Bordeaux or Proseco sparkling wine at our cozy wine bar.

Bon Appetite!
Chef Brian

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