LOCATION: Recipes >> Preserving Meats >> Pork Rillettes
|
 |
|
Pork Rillettes
|
|
|
|
PORK SPREAD RILLETTES
5 to 6 lb. chine end pork loin, including fat
4 to 5 tsp. salt
2 tsp. ground black pepper
1/2 tsp. ground allspice
2 bay leaves
a pinch of nutmeg
a pinch of thyme
2 cup water
Preheat oven to 320 degrees. Cut pork or have butcher do it, into
2-inch cubes. Place pork cubes and bones in a heavy pot and add
all remaining ingredients. Slowly bring to a boil, stirring
constantly. Cover tightly and place in oven 4 to 5 hours. Occasionally
add more water, if necessary, to keep mixture from drying out. When
done, drain pork; discard bones and bay leaves. Keep fat, but let
it cool in a separate container. Shred the meat with two forks.
When fat has cooled, mix it into meat mixture and pack this mixture
into tightly sealed refrigerator or small Mason jars and refrigerate
for at least 2 days. It also freezes well. Serve at room temperature
with crusty bread or toast.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
