22 February 2007

Homemade Rillettes

Rillettes - decadent, a once-a-year maybe kind of treat. The final result is pâté-like in texture but without any kind of organ meat flavor. It's a cold, salty, fatty paste spread onto slices of bread, toast or crackers. I realize this doesn't sound very appetizing but it's inexplicably simple and good.

So what is rillettes and how do you make it at home? Rillettes may best be explained by how you make it at home, which is something like this:

1 lb pork belly, skin removed (this is hard to find, try your local Chinese grocery meat counter)
2 Tbsp fresh lard (I cut some of the fat off the extra pork belly, rendered it, and chilled it)
1 Tbsp kosher salt
1 tsp whole black peppercorns
1 large bay leaf
1-2 sprigs fresh thyme
2 whole cloves
1/2 to 1 C water

Cut the pork into 1" square pieces and set into the crockpot. Add everything except the water -- pour about 1/4 -1/2 C of water in, just enough to prevent anything from sticking. Cook on high for 1 hour, stirring occassionally, or until the meat has a pale golden hue. Reduce heat to low and cook for an additional 8-9 hours. During the long cooking time, remove, strain, and reserve the liquid fat, discarding the spices. Add water as necessary to prevent sticking.

Let the meat cool completely. Using a mortar and pestle, grind the meat to a smooth consistency, adding reserved liquid if necessary to aid the process. Transfer the paste to a suitably sized crock or jar and refridgerate until completely cold. Warm the reserved fat/liquid and pour enough of the reserved liquid over the top of the chilled paste to form a seal. Chill.

When ready to serve, slice some French bread (toast it or not), scrape the fatty seal off the top of the rillettes, and spread over the bread. Serve with some French cornichons and champagne.

Honestly, it doesn't taste like pig fat, it tastes like a very mild, salty pâté. Impress your friends with this super easy delicacy. HOWEVER...

This is a heart attack in a jar. Be sensible about how much of this you eat at once. Perhaps the saltiness of it alone will be enough to help you minimize your intake. Be sure to get in some exercise, too, if you're going to eat this.

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