Pork Rillettes
  • 3 chopped dried bay leaves
  • 1 tablespoon finely chopped thyme leaves
  • 11⁄4 pounds pork fatback, cut into 1⁄4-inch dice
  • 21⁄2 pounds pork shoulder, cut into 11⁄2-inch dice
  • 21⁄2 pounds pork belly, cut into 11⁄2-inch dice
  • 3 cups finely diced onions
  • 2 cups finely diced shallots
  • 2 cups white wine
  • Kosher salt and freshly ground black pepper
  1. In a large bowl, combine 1 tablespoon kosher salt, 1⁄2 teaspoon freshly ground black pepper, the bay leaves, and the thyme.
  2. Add the fatback, shoulder, and belly, and toss well to combine. Cover, and refrigerate for 2 days.
  3. Heat a 14-inch stainless steel pot, Dutch oven, or equivalent oven-safe pot over low heat. Add the seasoned shoulder, belly, and fat to the pot. Cook about 1 hour, stirring often, until most of the fat renders.
  4. Preheat the oven to 350 ̊F.
  5. Add the onions and shallots to the pot, and cook about 10 minutes, until translucent. Use a spatula to scrape down the sides of the pot so that nothing burns. Add the wine, and simmer for 15 minutes. Then transfer to the oven and cook for 2 to 3 hours, stirring every 30 minutes to prevent the top from browning. When you can squeeze a piece of shoulder between your fingers and it falls apart, it is done.
  6. Strain the meat, reserving the fat. When the meat has cooled enough to handle, shred it with your fingers, and place in a large mixing bowl. Using your hands to work the meat, make sure the different cuts of pork are well combined. Add enough reserved fat to achieve a spreadable consistency, approximately 1⁄2 cup of fat depending on the meat.
  7. Taste for seasoning, adjust, and then tightly pack the meat into the terrine. Firmly tap the terrine a few times on a table, to remove any air bubbles. Cover, and chill overnight.
You will need a 1 1⁄4-quart terrine mold for this recipe. The pork needs to marinate for 2 days before cooking. If you don’t have a 14-inch-wide pot, divide the mixture and cook it in two smaller pots. If the pot is too small the meat will get too caramelized and dry out.
Recipe by The Taste Edit at https://thetasteedit.com/a-o-c-pork-rillettes/