Description
Rich, spiced pork rillettes, perfect for a festive appetizer. Make ahead and serve with crusty bread and your favorite drinks.
Ingredients
Units
Scale
- 2 tsp salt
- 1 1/2 tsp freshly ground black pepper
- 1/4 tsp ground coriander
- pinch of ground allspice
- 1/2 pinch ground cloves
- 2 lbs (907 g) fatty boneless country style pork ribs, cut into 1" pieces
- 2 tbsp olive oil
- 1/3 cups (79 ml) peeled, diced carrots (about 1 medium carrot)
- 1/3 cups (79 ml) diced leek (pale green and white parts only)
- 1/3 cups (79 ml) diced celery (about 1 medium celery stalk)
- 1/3 cups (79 ml) diced onion (about 1/4 of a medium onion)
- 1 cups (237 ml) chicken or vegetable broth
- 1 1/2 tsp whole grain dijon mustard
- 1/8 tsp freshly grated nutmeg
- 1 tbsp cognac
- 1/2 stick butter, melted
- 4-5 stems fresh thyme
- 4-5 stems fresh parsley
- 2 bay leaves
- 1/2 tsp whole peppercorns
- 1/2 tsp whole coriander
- 2 whole cloves
- crackers
- grilled sourdough rounds
- crostini
- french bread rounds
- cornichons
- olives
- radishes
- cocktail onions
- grapes
- apples
- additional whole grain mustard
- 1 - 8" square of cheesecloth
- kitchen string
Instructions
- Combine salt, pepper, ground coriander, ground allspice, and ground cloves in a small bowl. Stir to combine.
- Place pork chunks in a medium bowl and sprinkle with the spice blend. Mix the spices into the pork until evenly distributed.
- Cover and refrigerate for 12-24 hours.
- Preheat oven to 300°F (149°C).
- Heat a Dutch oven over medium-high heat. Add pork and cook, turning occasionally, until browned and some fat has rendered (5-8 minutes).
- Transfer pork to a bowl. Reserve 2 tablespoons of rendered fat.
- Add carrots, leeks, celery, and onion to the Dutch oven. Cook over medium heat until slightly softened (3-5 minutes).
- Add broth and scrape up browned bits from the bottom of the pot. Add the pork and any collected juices.
- Remove from heat.
- Assemble a bouquet garni by tying thyme, parsley, bay leaves, peppercorns, coriander, and cloves in cheesecloth.
- Add the bouquet garni to the pot, pressing it into the broth.
- Cover and bake at 300°F (149°C) for 2 1/2-3 hours, or until pork is fork tender.
- Remove from oven and discard the bouquet garni.
- Transfer the pork mixture to a stand mixer bowl. Shred the pork and vegetables using the paddle attachment on low-medium speed.
- Add Dijon mustard, reserved fat, nutmeg, and cognac. Blend to combine.
- Fill 1/2 cup ramekins or canning jars with the pork mixture, pressing down to remove air pockets. Smooth the tops.
- Wipe the rims of the ramekins/jars with a damp paper towel.
- Spoon butter over each ramekin to cover the pork mixture.
- Cover and refrigerate until set.
- Serve with crackers or crostini.
Notes
- For deeper flavor, consider marinating the pork for up to 24 hours before cooking.
- Leftover rillettes can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
- Substitute other hearty vegetables like parsnips or turnips for the carrots, leeks, or celery.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Appetizer
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 80