Sometimes it’s worth making more than you need – especially when it’s pork preserved in its own fat via overnight curing. For this recipe it is essential to use pork with a good amount of fat, which helps keep the meat unctuous. Shoulder and belly are both good cuts, although I used a piece of belly-cut shoulder. You can render off the excess fat to make lard by putting it in a saucepan with a little water and slowly cooking until the fat liquefies (it’s best to do this the day before, so you have time to strain and cool it).
But it’s also relatively easy to buy lard from a butcher – I used a jar of Libby’s pork lard. I prefer my rillettes to be on the chunky side, so that’s how I shred the meat, but you could always put it in a mixer with a paddle attachment for a few minutes if you’d like a smoother paste. Remember to bring the rillettes out of the fridge a good hour before using – otherwise it’s just cold meat and lard. This recipe makes enough to fill three 250ml jars.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/89252397/Recipe-How-to-make-perfect-pork-rillettes
from
http://oliviawhinham79.tumblr.com/post/157205006906
No comments:
Post a Comment