I brought an 8 lb. piece of belly home from the carniceria the other day, and wanted to take full advantage. Now I've got some future bacon and confit curing in the fridge, as well as a few containers of rillettes. The best potted meat ever!
Here's the recipe I used:
http://laughinggastronome.blog.../pork-rillettes.html
The only thing I changed from the recipe was rendering some extra fat to pour over and seal the rillettes.
The wine imparted a wonderful flavor and worked well as a braising liquid.
The only thing I might do differently next time is spend a bit more time incorporating the finished shredded belly with the fat to form a creamier texture, as is expected with rillettes.
Fantastic for a first try though. These are going to become a staple in my weekday lunches.
Don't let the layer of fat on top scare you. It's meant to preserve the meat, and mostly got scraped off. Yes, there's still going to be a good amount of fat going on, but I don't mind indulging!
Here's the recipe I used:
http://laughinggastronome.blog.../pork-rillettes.html
The only thing I changed from the recipe was rendering some extra fat to pour over and seal the rillettes.
The wine imparted a wonderful flavor and worked well as a braising liquid.
The only thing I might do differently next time is spend a bit more time incorporating the finished shredded belly with the fat to form a creamier texture, as is expected with rillettes.
Fantastic for a first try though. These are going to become a staple in my weekday lunches.
Don't let the layer of fat on top scare you. It's meant to preserve the meat, and mostly got scraped off. Yes, there's still going to be a good amount of fat going on, but I don't mind indulging!
