A classic French country
favorite, rillettes is a meat-or-game-based country pate. It
will keep for several weeks in the refrigerator as long as the
top fat layer (in this recipe, the clarified butter) is not disturbed.
Herbed Pork
Rillettes
- 1/2 pound boneless pork
loin
1/2 pound sliced bacon
2 cups water
3/4 teaspoon dried thyme, crushed
3/4 teaspoon dried rosemary, crushed
1 bay leaf
1/4 teaspoon pimento
2 tablespoons Cognac OR other brandy
2 tablespoons melted clarified butter
Melba rounds OR assorted crackers
- Cut pork and bacon into
1/2-inch pieces.
- In large saucepan combine
pork, bacon, water, thyme, rosemary, bay leaf and pepper. Bring
to a boil; reduce heat and simmer, uncovered, for 1 to 1 1/2
hours or till only about 1/4 cup liquid remains, stirring occasionally.
Remove and discard bay leaf; let meat mixture cool 20 minutes.
- Transfer to food processor
bowl or meat grinder; add cognac. Process till mixture is consistency
of coarse cornmeal, scraping sides of bowl occasionally.
- Pack mixture into a 2-cup
wide-mouth serving container. Pour clarified butter over top
surface. Cover and chill in the refrigerator 12 to 24 hours.
- Serve with assorted crackers.
Makes about 1 1/4 cups.
Nutrition Facts:
Calories 150 calories
Protein 9 grams
Fat 11 grams
Sodium 230 milligrams
Cholesterol 35 milligrams
Saturated Fat 4 grams
Carbohydrates 35 grams
Fiber 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
