Pork Rillettes From Le Mans
🛒Ingredients (Grocery List)
2 pounds Pork Belly, cut into 2 in cubes
1 pound Pork Shoulder, cut into 2 in cubes
1 pound Pork Fat, cut into thin slices
2 cups Water
2 cups Dry White Wine
5 Garlic cloves, lightly smashed
1/2 large Onion, studded with 8 whole Cloves
Bouquet Garni
3 tbsp Kosher Salt
18 whole Black Peppercorns
2 Sprigs flat Parsley
2 sprigs of fresh Thyme
2 Bay Leaf All tied with a string so it's easy to remove
🍴Serves: 10-12
⏰Prep Time: 20 min
⏱️Cook Time: 6 hours
🥣Instructions
1. Place the Pork Belly and Shoulder in a heavy bottomed pot or Dutch oven. Add Water, Wine, the Garlic cloves, lightly smashed, 1/2 Onion, studded with 8 whole Cloves and the Bouquet Garni. Cook over low heat, stirring occasionally.
2. After 6 hours, stir in the Salt and Pepper and remove from the heat. Discard the Bouquet Garni.
3. Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key).
4. Shovel some still warm Pork into your mouth -- you know you want to.
5. Divide the mixture among several small containers. Top each portion with a slice or two of Pork Fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
6. Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!
💡Tips
It is believed that historically Rillettes were first made in the Indre and Loire region of France before being claimed as a local recipe by those from Le Mans, in the heart of the Sarthe region. Serve these Rillettes at room temperature with toasted slices of baguette or toast points and traditional accompaniments such as Cornichons and Mustard.
